Clay Neubauer
TVWBB Pro
Those tacos look fantastic.
Tuesday's dinner special.
- Thread starter Tony R
- Start date
Kevin L (NKY)
TVWBB Diamond Member
Those are great ribs with a different marinade Asian style those in Korean become "KALBI" well known here by many. I believe they are a little used cut of meat that has many uses, great cook as always by the way.
Tony R
TVWBB 1-Star Olympian
Sean H
TVWBB Pro
Everything looks really good, Tony. Are flanken-cut short ribs commonly used in Mexican cuisine?
Also, my GF is Korean. Here's her mom's kalbi marinade recipe if you're interested. It's a pretty standard Asian marinade:
1 cup soy sauce
3 tablespoons sugar
2 tablespoons sesame oil
Garlic, amount catered to your preference
Ginger, also in an amount catered to your preference
Her mom also puts Asian pear puree in the mix, but that is optional.
You'll want to pound the meat fairly thin, about 1/2". Soak 'em for about a day, and grill them up. I like to cook them with high indirect heat for awhile, then sear them off when they're done.
Also, my GF is Korean. Here's her mom's kalbi marinade recipe if you're interested. It's a pretty standard Asian marinade:
1 cup soy sauce
3 tablespoons sugar
2 tablespoons sesame oil
Garlic, amount catered to your preference
Ginger, also in an amount catered to your preference
Her mom also puts Asian pear puree in the mix, but that is optional.
You'll want to pound the meat fairly thin, about 1/2". Soak 'em for about a day, and grill them up. I like to cook them with high indirect heat for awhile, then sear them off when they're done.
Last edited:
Tony R
TVWBB 1-Star Olympian
Thanks for the recipe.
The flanken ribs are never offered at Mexican restaurants at least the ones I go to....but in regular Mexican homes we make them all the time. Usually grilled with sea salt only.