While the Fish Tacos with Spicy Slaw recipe won out when I asked friends on Facebook what they wanted to see last week, this recipe was a close second. And now that summer is right around the corner, there couldn’t be a better time to make ribs. But these aren’t your standard BBQ ribs, no no no these are flanken style ribs marinated in a sweet gingery garlic sauce and then grilled to perfection.
Flanken style ribs might not be all that popular but I am not quite sure why. They are inexpensive. The fact that they are thin cut means that they cook up very quickly. They usually have some good marbling. And when they are marinated the result is a tender, very flavorful cut of meat.
My grocery store always stocks flanken rips so I have been experimenting with different recipes using them over the last couple of months. Perhaps because I was first introduced to flanken ribs kalbi style, I have always been inclined to do an Asian style marinade with them. This recipe is the latest I tried and is definitely a favorite in our house. I served them with some sesame noodles and edamame and Kellan and Ryan kept asking for more. Reluctantly, I shared.
Next time, I’ll make a double batch.
Ginger Garlic Flanken RibsPrint Recipe
- 8 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 pounds flanken ribs
- 2 green onions, diced
- sesame seeds
Combine first six ingredients together in a bowl. Mix well.
Place ribs in a resealable plastic bag or a bowl. Pour marinade over the top. Toss the meat to coat completely. Seal and refrigerate for 6 - 8 hours.
Remove from the refrigerator about 30 minutes before you want to cook to allow the meat to come up to room temperature.
Heat your gas grill over medium-high heat. Once hot cook ribs 2 minutes per side. You can also cook these in the broiler by turning your broiler to high and cooking the ribs 2 - 3 minutes per side on the middle rack. Remove and allow to rest for 5 minutes.
Sprinkle diced green onions and sesame seeds over the top and serve.