I had to use normal 2-3 inch style short ribs and butterflied them. They've been marinating for about 3 hours. In Soy, Sugar, Plum, Sesame oil, Ginger, Garlic, Sake and Green onions, red pepper flakes. Whisked in a food processor.
The delima is how long and how hot to grill. As most recipes call for the flanken style cuts. These are thinly butterflied with bone attached.
Indirect heat and move to high heat to crisp? I'm afraid the high sugar marinade will burn before the beef is done and the bone--which is still attached has time to reach safe cooking levels.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)