We all know those giant beef ribs that must be cooked low and slow. But did you know there is another variant? These are called flanken style ribs and they must be grilled.
I made a Vietnamese style marinade that turn these beef ribs in something absolutely delicious.
- 2 kilo flanken-style beef ribs
- 150 ml of soy sauce
- 3 tbsp sesame oil
- 5 tbsp cane sugar
- 1 tbsp mirin
- 1 thumb-sized piece of ginger thinly sliced
- 3 cloves of garlic pressed
- 1 whole onion coarsely chopped
- 1 Asian pear or nashi pear
- Put the beef ribs in a large bowl and add the soy sauce, sesame oil, cane sugar, ginger, garlic, mirin, and onion.
- Next, you grate the Nashi pear skin and all. Mix it all up and put it in the fridge to marinate for at least 6 hours.
- Fire up your grill and make 2 zones. One for indirect and the other for direct grilling.
- Take the ribs out of the bowl but don’t throw the marinade away.
- Place the ribs on the cooler side of the grill and let them come to a temperature of 50°C (122F).
- In the meantime, we pour the leftover marinade in a pan and bring it to a boil. This will be our sauce.
- When the meat reached it’s desired temperature we grill them above direct heat to get some nice grill marks.
- Brush the ribs with the sauce and sprinkle on sliced spring onions for some color.
Big thanks to Napoleon Grills for sponsoring this post.
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BBQ gear used
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