Beef Flanken Ribs
Beef Flanken Ribs
Beef flanken ribs marinated with garlic, ginger, soy, and Killer Hogs TX Rub, then grilled over hot coals for a flavorful char and tender bite.
- Author
- Malcom Reed
Ingredients
- 4 lb flanken-cut beef ribs
- 1 bunch green onions, chopped (divide the green and white parts)
- 2 heaping teaspoons minced garlic
- 2 teaspoons minced ginger
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ⅛ cup balsamic vinegar
- 2 Tablespoons Hoisin sauce
- 1 Tablespoon Killer Hogs TX Rub
Directions
- In a mixing bowl, combine the white parts of the green onions, minced garlic, minced ginger, soy sauce, Worcestershire sauce, balsamic vinegar, Hoisin sauce, and Killer Hogs TX Rub. Stir to combine.
- Place the flanken-cut beef ribs in a large zip-top bag and pour the marinade over the ribs. Press out the air, seal the bag, and gently toss until the ribs are evenly coated. Refrigerate for at least 1 hour.
- Prepare a grill for two-zone cooking with a hot side and a cool side.
- Grill the ribs over the direct heat side in batches so the grill isn't overcrowded. Cook for 3 to 4 minutes per side, or until lightly charred.
- Move the ribs to the cool side of the grill until all of the ribs have been char-grilled.
- Transfer the ribs to a foil-lined baking sheet. Wrap the foil over the top to seal and let the ribs rest for 20 to 30 minutes.
- Arrange the ribs on a platter or large cutting board and top with the green parts of the onions before serving.
