I took some flanken-cut beef ribs and marinated them in a flavorful mix of soy, Worcestershire, balsamic vinegar, hoisin sauce, and a few other things. Then, we're grilling them up just right to get that perfect char and tenderness.
You're going to love these Beef Flanken Ribs – they're tender, flavorful, and have just the right amount of char.
Beef Flanken Ribs
Rated 5.0 stars by 1 users
Grilled Beef Flaken Ribs - Flaken Ribs have a rich, beef flavor - and when you take the time to marinade them and then chargrill them directly over hot coals, you get a delicious bite of beefy goodness!
Malcom Reed
Ingredients
-
4lb flanken-cut beef ribs
-
1 bunch green onions - chopped divide the green and white parts
-
2 heaping teaspoons minced garlic
-
2 teaspoons minced ginger
-
1/4 cup soy sauce
-
1/4 cup worcestershire sauce
-
1/8 cup balsamic vinegar
-
2 Tablespoons Hoisin sauce
-
1 Tablespoon Killer Hogs TX Rub
Directions
Place the white parts of the onion in a mixing bowl and add: minced garlic, ginger, soy, worcestershire, balsamic vinegar, hoisin, and TX. Stir to combine.
Add the beef flanken cut ribs to a large ziplock bag and pour in the marinade. Squeeze the air out of the bag and gently toss the ribs around so everything is coated in the marinade. Place the bag in the refrigerator for at least an hour.
Prepare a grill for 2 zone cooking - hot side and cool side. Grill the ribs over the direct heat zone (hot side) of the grill. Work in batches so the grill isn't over crowded. Cook the ribs on each side until they begin to char about 3-4 minutes each side. Then move them over to the cool zone until all of the ribs are char-grilled.
Place the ribs on a foil lined baking sheet, wrap the foil around the top to seal off the heat, and rest the ribs for 20-30 minutes.
To serve place the ribs on a large cutting board or platter and top with the green tops of the onions.
Big fan, love your recipes, I made the Beef Flanken Ribs today for the 4th. They were amazing, everyone loved them, not a scrap left. Keep up the good work…..
I make these. My Hawaiian Chef friend, (Sheldon Simian), says that anyone that doesn’t marinate them for at least 24 hrs is doing the ribs an injustice. I’ve done them a short version and a long version. I think Sheldon is correct. Better flavor in the ling marinated version.