Marinade for Flanken Ribs NW Style


 

Joe F

TVWBB Pro
Flanken Cut Ribs NW Style

These are Flanken cut ribs from the beef short rib section.
I selected them for their wide "meat band"...I like 1-3/4" wide (not including bone) or better. I've been getting some nice product from Safeway and QFC, but you have to ask for "the good stuff."
They are cut about 1/4" thick (or thinner)....I don't like them any thicker than 1/4".
1-1/2 pounds per guest is a good average estimate.

These make great camp or picnic food because they cook fast.
Maybe 3-4 minutes per side depending on grill and doneness preference.
We will often pair corn on the cob and these flanken ribs in camp.
It is a guaranteed winner.

Here they are just placed on the grill.

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Here we go...

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The marinade...
For this I wanted something not sweet and not tangy.....something different.
After months of experimentation I settled on a particular batch.
A nice medley with no one component speaking out of turn, but can easily be tweaked to make it your own.



Joe's Beef Marinade for Flanken Style Ribs

2 cups V8 Juice (or generic vegetable juice)
1/4 cup apple cider vinegar
1/3 cup Saffola oil
1/2 cup Heinz Chili Sauce
1/2 cup apple juice
1 TBSP chili powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 tsp salt
1/4 tsp cumin
1 TBSP dark brown sugar
2 TBSP soy sauce
2 TBSP Worcestershire sauce
1 TBSP plain yellow mustard
1 TBSP honey
1 tsp molasses

Combine all ingredients in a saucepan
Bring to low boil over Medium-High heat
Reduce to simmer for 15 minutes
Stir (whisk) frequently
Let cool, then pour into glass bottles
Keep refrigerated

Yield = 4 cups

Marinade ribs for 12-24 hours (or more) in glass container (I use a Zip Loc bag when camping), refrigerated
Grill over direct heat
 
Last edited:
Those look pretty tasty Joe! I'm not familiar with Flanken ribs but I'll be on the lookout for them now! Thanks for the post and the marinade recipe!
 
I thought that I would move this back up because it has a unique flavor and it's easy.
I spent the good part of a summer "cracking the code" on this secret local marinade.

If you're not familiar with Flanken Cut Beef Ribs, they are simply sliced from the beef short rib section.
Any butcher can do this for you. I like no more than 1/4" thick.
Be sure to pick out a short rib section that has a nice, wide "meat band" and tell the butcher you don't want any of the narrow, fatty part.

This recipe has been a home run every time.
 

 

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