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.
Here we go...
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
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.
Here we go...
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
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