Grilling is the best way to cook this meat; a couple of minutes over a very hot fire is ideal. But a stove-top grill or very hot iron skillet works nearly as well, as long as you have a powerful exhaust fan to suck out the smoke. A good broiler will also work fine. Finally, if you set an iron skillet or heavy roasting pan in an oven heated to its maximum temperature, then throw the meat in, the meat will sear and cook through in a couple of minutes.
Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock). If time allows, freeze meat for 30 minutes to make slicing easier.
Combine scallions, ginger, garlic, sugar, pepper, soy sauce and › cup water in blender, and puree until very smooth. Slice meat 1/8 to 1/4 inch thick. Toss with scallion mixture, and marinate for 15 minutes to 2 hours. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it’s nice if the meat is browned outside and rare inside, but it’s imperative that it not be overcooked.
To eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.