These are so good. I had the most delicious short ribs at Roy's restaurant in Hawaii while on vacation. Roy Yamaguchi publishes a short rib recipe in his cookbook but it's not THE recipe. I don't blame him for keeping a close hold on the original recipe because I would go back again and again just to have them. But I think I have cracked the code. I buy the lemongrass chopped by the pound at the Asian market. The only other ingredient that is a bit different is the Sweet Soy (Kwong Hung Seng Sauce). Molasses is very similar so I wouldn't go to too much trouble trying to track this down if you don't already have it on hand. - Andra

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