Flanken Cut Ribs NW Style

[DirectDrive]

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

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 as is, 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

Marinate ribs for 12-24 hours (or more) in glass container (I use a Zip Loc bag when camping), refrigerated
Grill over direct heat

[addicted-to-smoke]

I'm a sucker for recipes, thanks. That said, I've come to resist them as they often fail me because I'm a literalist and when in "recipe mode" can easily goof it up ... which has led me to winging a lot of cooks with better results.

So this post will spur me to try some more. I'll be on the lookout for these flanks.

A question about methodology ... why a direct heat? Does this meat benefit from a particularly quick cook? Granted, it doesn't look super hot, maybe no more than the baskets half filled?

Edit: I see now the marinade has some heavier sauces in it, so I suppose that's why direct heat is more effective?

[DirectDrive]

I'm a sucker for recipes, thanks. That said, I've come to resist them as they often fail me because I'm a literalist and when in "recipe mode" can easily goof it up ... which has led me to winging a lot of cooks with better results.

So this post will spur me to try some more. I'll be on the lookout for these flanks.

Flanken Style beef ribs.
They are getting more and more popular in my area.
Usually the ones in the case are too skinny and fatty for me. I almost always have to ask my butcher to cut some slabs off the "big end" of the short rib section.
I'll bring him some marinade sometimes and he's always eager to break out "the good stuff".

A question about methodology ... why a direct heat? Does this meat benefit from a particularly quick cook? Granted, it doesn't look super hot, maybe no more than the baskets half filled?

This is strictly a "hot and fast" show. These thin-sliced flanken ribs cook up fast, no matter what marinade is on them.
Makes for great camp or picnic food that way.
Probably takes 3-4 minutes per side, depending on grill.


They are very easy and unique....give them a try.

[argentflame]

Looks delicious. What a quick meal.

[Critterhunter]

Just for giggles once try Yoshidas for a marinade.Thats the way folks around here do them.
The family really likes these.

[DirectDrive]

Just for giggles once try Yoshidas for a marinade.Thats the way folks around here do them.
The family really likes these.

That's too sweet for me. A local store uses Yoshida's in their Kalbi offerings.
This NW style is 180 degrees away from that.
It's not sweet, not tangy, not spicy although you could easily bump it up to your taste.
It's a unique flavor.

I have a friend from Hawaii that likes sweet but loves the NW style flavor.
She will drizzle on some honey while the NW style flankens are cooking to satisfy her sweet tooth.