Kogi-Style Beef Short Rib Tacos

Arrange the short ribs in a large, nonreactive baking dish or large, sturdy, resealable plastic bag. Combine the marinade ingredients in a blender jar, including half the soda pop (reserve the remainder), and blend until fairly smooth. Pour over the meat, turning the ribs to coat, or massage the bag to distribute the marinade. Refrigerate for at least 2 hours, and up to 8 hours.

Set up the grill for indirect grilling and heat to medium-low (300° F).

Tear off a 24-by-12-inch piece of Reynolds Wrap^® Heavy Duty Foil. Drain the meat and arrange in a single layer in the center of the foil. Turn up the edges of the foil and pour the remainder of the soda pop onto the foil. Tightly crimp the edges of the foil to make a pouch.

Place the pouch on the grill grate away from direct heat and lower the grill lid. Braise the meat for 2 1/2 to 3 hours, or until fork tender, replenishing the fuel as necessary.

Meanwhile, make the slaw: Combine the soy sauce, rice vinegar, lime juice, garlic, brown sugar, sesame oil and ginger in a lidded jar and shake vigorously. Place the cabbage, carrots, scallions and cilantro leaves in a large bowl. Toss with the dressing and set aside or cover and refrigerate until serving time.

Carefully drain the cooking liquid from the meat and skim off the fat. Place the reserved liquid in a saucepan and bring to a rapid boil; reduce by one-third. Shred the still-hot meat with 2 forks and moisten with a few spoonfuls of the reduced cooking juices. Reheat in foil, if desired. Serve the meat on warmed corn tortillas and top each with a generous spoonful of the slaw. Sprinkle with sesame seeds and drizzle, if desired, with sriracha sauce.