BBQ Flanken Ribs
Charred flanken Short Ribs brushed with a tangy BBQ‑vinegar glaze and grilled over a two‑zone fire until caramelized and tender. Marinate for a few hours, sear both sides, brush with reserved sauce, and rest before serving.
Recipe Courtesy Of:
Cook Time: 2 hrs 30 mins
Servings: 6
Ingredients: 4
Ingredients
Preparation
-
Step 1
In a medium bowl, add the BBQ sauce, vinegar, and enough rub to coat the Short Ribs. Mix together and taste. Adjust seasonings as needed.
-
Step 2
Place the ribs in resealable bag and cover with BBQ sauce mixture, reserving enough sauce to brush on ribs while grilling. Marinate for 2 to 4 hours in refrigerator.
-
Step 3
Set up grill for a two-zone fire at MEDIUM and MEDIUM-HIGH heat.
-
Step 4
Place ribs on grill and cook at MEDIUM heat for 3 minutes on both sides.
-
Step 5
Brush with reserved sauce while grilling.
-
Step 6
Remove from grill and allow to rest 10 minutes.
Nutrition Information
340 Calories
9.4g SAT FAT
24g PROTEIN
2.98 mg IRON
9.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
BBQ Sauce: This condiment is made from a base of tomatoes, vinegar, brown sugar, molasses, and spices. Some varieties are sweeter, and others are more tangy and vinegar-based, depending on the region. It brings a bold flavor to smoked and roasted meats, sandwiches, and dips.
Flanken-Style Short Ribs: A.K.A Korean Short Ribs are intensely flavored and cut thinly across the ribs versus in-between them. Due to their thin cut, they cook quickly and are good for any recipe that’s marinated, grilled, broiled, or seared.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
Do I need to marinate the beef?
Yes. A short 2 to 4 hour marinade in the refrigerator helps infuse the bold flavors from the BBQ sauce, vinegar, and rub deep into the meat before it hits the grill.
-
What is a two-zone fire, and why do I need to use it for this recipe?
A two-zone fire means setting up your grill so one side has medium heat and the other has medium-high heat. This technique lets you cook the thin ribs perfectly on the medium side so they get tender without burning, while giving you the option to slide them over to the hotter side if you want a little extra crispy char.
-
Why do I need to let the ribs rest for 10 minutes after grilling?
Letting the ribs rest after cooking allows all the natural, savory juices to settle back into the meat. If you bite into them right off the grates, all that delicious moisture will run out instead of keeping your ribs juicy and tender.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
