Then fire up the grill and grab some flanken ribs, because this beef ribs recipe will knock your socks off!

Flanken ribs are short ribs of beef that have been cut across the bone rather than between the bones. They become tender after slow cooking in the oven.

The dish is accompanied by prunes and carrots, making it both sweet and savory. Serve on special occasions and in the fall or winter for a hearty dinner recipe that will keep you warm!

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WHAT ARE FLANKEN RIBS?

Flanken style ribs (also known as cross cut ribs) are beef bones with thinly sliced meat across the rib section.

Each piece is made up of 3-4 small pieces of bone sandwiched between sections of flavorful meat.

They are marbled with fat and connective tissues and are extremely tender after a brief marinating period.

Many people call this dish “Asian Short Ribs,” but it’s easily confused with other dishes that are cut differently, so I’m calling it Flanken ribs to differentiate the cut.

HOW TO MAKE FLANKEN RIBS ON THE GRILL?

1. Using paper towels, wash and dry each rib.

2. Allow to marinate in a large ziploc bag for at least 20 minutes or up to 24 hours in the fridge, seasoning with kosher salt, pepper, and a Cajun spice blend of (smoked paprika, garlic powder, onion powder, red pepper flakes, cayenne pepper, and thyme).
3. Preheat your outdoor grill.

4. Place the flanken ribs on the grill grates and close the lid when the grill is ready.

5. Grill for 10 to 15 minutes on one side, then flip each rib over and cook for another 10 minutes, or until done.

INGREDIENTS YOU’LL NEED:

• Flanken Cut Short Ribs – About two pounds of flanken cut short ribs are required. This should yield 6-8 depending on the thickness of the ribs.

• Low sodium soy sauce is recommended in this recipe to keep your ribs from becoming salty.

• Garlic – The best garlic is fresh garlic cloves.

• Fresh Ginger – For this recipe, use fresh ginger.

• Brown Sugar – Either light or dark brown sugar works well in this recipe.

• If you don’t have rice vinegar, you can substitute white wine vinegar.

• Sesame Oil – Sesame oil gives the ribs a delicious flavor.

• Sesame Seeds – An optional rib garnish.

• Green Onions – A delicious garnish is freshly chopped green onions.

WHERE TO BUY FLANKEN STYLE SHORT RIBS?

Most supermarkets sell flanken style short ribs in the meat department; however, if you don’t see them, you may need to inquire with a store employee (sometimes they keep them in the back or behind the counter).

Otherwise, your local butcher or a specialized meat shop should have some on hand.

THICK SOY SAUCE

For this recipe, I don’t use regular soy sauce. Thick Soy Sauce, also known as Soy Paste, is what I use. There are numerous varieties of soy sauce!

Thick soy sauce is much thicker than regular soy sauce. It has a richer, sweeter flavor that works well with this dish.

If you can’t find thick soy sauce, regular soy sauce will suffice. If you go this route, here are a couple of suggestions:

• Add a sweetener of your choice. Because thick soy sauce is sweeter, you’re missing a flavor, so I’d suggest adding a bit of sugar or sweetener of your choice.

• It should be thickened. Because thick soy sauce is, well, thicker, you might want to add something to thicken the sauce. To achieve this, combine cornstarch and water in a separate bowl to make a thickener, then add it to the dish before adding the basil.

HOW TO MARINATE FLANKEN RIBS?

Flanken ribs can be marinated with either a dry rub or a liquid marinade. A dry rub was used in this recipe.To begin, clean and dry the flanken ribs with paper towels.

Place the ribs in a ziploc bag, then add a generous amount of dry rub, kosher salt, and black pepper, then seal the bag.

Allow the ribs to marinate on the counter for at least 20 minutes or in the refrigerator for up to 24 hours before grilling.

WHAT TO SERVE WITH FLANKEN?

We enjoy flanken with creamy mashed potatoes. You’ll want to drink the cooking liquid from the ribs through a straw!

Because that isn’t socially acceptable, we recommend serving the short ribs with something to soak up the delicious sauce.

If mashed potatoes aren’t your thing, try rice, couscous, or a crusty baguette! But don’t feel bad if you do use a straw. You do you, buddy!

HOW TO GRILL THE BEST FLANKEN CUT SHORT RIBS:

1. In a small mixing bowl, combine the soy sauce, brown sugar, vinegar, garlic, ginger, and sesame oil.

2. Place the short ribs in a large, deep bowl or a large storage bag. Pour marinade over short ribs and toss to coat completely. Place in the refrigerator to marinate for at least 2 hours and up to overnight.

3. Remove the ribs from the refrigerator 30 minutes before grilling.

4. Preheat your grill to medium-high. Place the ribs on the grill and cook for about 4 minutes, or until browned, then flip and cook for another 3 minutes.

5. Serve with your preferred side dishes! Enjoy!

RECIPE TIPS

• Before putting the ribs on the grill, make sure they are at room temperature.
• Flanken ribs are thin and cook quickly; don’t overcook them or they will become tough and dry.
• If using BBQ sauce, slather it on about 3 to 5 minutes before removing the ribs from the grill.

Frequently Asked Questions

Savory Flanken Short Ribs Recipe [2022] (Super Tender)

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(6 votes, average: 4.00 out of 5)
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4 from 6 reviews

• Author: Jamasine J
• Prep Time: 2 hours and 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hour and 30 minutes
• Yield: 4 servings

Print Recipe

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Description

Asian Marinated Flanken Beef Ribs pan seared on the stove – this recipe is super easy and super delicious!

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Ingredients

• 1 lb flanken short ribs aka cross cut short ribs
• 1/2 cup Thick Soy Sauce (if you do not have this, you can sub it with soy sauce, brown sugar, cornstarch mixture)
• 1 tbsp honey
• 3 
• 1 lb flanken short ribs aka cross cut short ribs
• 1/2 cup Thick Soy Sauce (if you do not have this, you can sub it with soy sauce, brown sugar, cornstarch mixture)
• 1 tbsp honey
• 3 cloves of garlic, minced
• 1 tbsp cooking oil/fat of choice (butter is tasty!)
•  of garlic, minced
• 1 tbsp cooking oil/fat of choice (butter is tasty!)

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Instructions

1. In a large mixing bowl, combine the flanken short ribs, honey, thick soy sauce, and minced garlic. Mix well and set aside for at least 30 minutes (the longer the better!).
2. Heat the vegetable oil in a large skillet over medium heat. Allow it to heat for 1-2 minutes so we know the cooking pan is hot.
3. Place the short ribs slices on the cooking pan. Allow it to cook for about a minute, uncovered. Then, using tongs or chopsticks, flip them over and cook for another minute, or until thoroughly cooked but still tender and not tough.
4. Take off the heat and serve!

Notes

Version For The Grill

• Set your gas or charcoal grill to high heat and place the ribs on the grate once it’s ready. Then grill for 4-6 minutes on each side before removing and serving!

• Category: Beef
• Method: Beef
• Cuisine: Asian

Nutrition

• Serving Size: 4 servings
• Calories: 480kcal
• Sugar: 4g
• Sodium: 1850mg
• Fat: 34g
• Saturated Fat: 14g
• Unsaturated Fat: 20g
• Trans Fat: 2g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 37g
• Cholesterol: 135mg

Keywords: Flanken ribs, flanken cut short ribs recipe, beef recipe, flanken short ribs recipe, flanken style ribs

Alternative recipes to try:

Kalbi – Korean Bbq Flanken Short Ribs

Port Marinated Beef Flanken Ribs On The Grill

Flanken Ribs With Bulgogi Sauce

We guarantee that this will send you on a one-way trip to Flavortown. Then, just before serving, we brush the ribs with BBQ sauce for a delicious glazed finish.

The days of cooking dry spare ribs, St. Louis style ribs, baby back ribs, and country style ribs are over, thanks to the sous vide. Make this recipe as soon as possible.

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WHAT IS SOUS VIDE?

Sous vide is essentially a method of cooking that employs an immersion circulator.

This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.

Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.

WHAT ARE SOUS VIDE BABY BACK RIBS?

Contrary to popular belief, baby back ribs are not derived from young pigs. The rib cage of a pig varies in length and curvature of the bones, and it tapers over the animal’s length.

Baby back ribs originate at the top of the rib cage, just below the loin muscle, and between the spare ribs and the spine.

Meatier baby back ribs have a milder flavor than their spare rib counterparts. Because of the mild flavor, we must exercise extreme caution when it comes to moisture and dilution.

Cooking the baby back ribs sous vide simulates the low and slow controlled application of heat that smoking requires.

WHAT MAKES GOOD BABY BACK RIBS?

Ribs are delicious because of their texture. The magic we’re attempting to recreate is the perfect balance of fall-off-the-bone and solid mouthfeel.

I used to think that baby back ribs should fall apart like braised short rib or carnitas when I was younger, and boy was I wrong.

There’s something to be said for the succulent texture of baby back ribs, which is really lost when they’re broken down too much.

REMOVING THE MEMBRANE

A membrane is a piece of tissue attached to the underside of a pork rib. The membrane, unlike connective tissue, does not soften when cooked.

As a result, we want to get rid of that baby to make sure the ribs don’t have any tough, chewy spots.

This is how you do it:

1. Slide a small knife under the membrane and over a bone at the edge of the rack.

2. Pull up on the membrane with the knife to loosen it.

3. Then, using a paper towel, grab the edge of the membrane and pull it off. It is possible that it will not come off in one piece, so remove it in smaller pieces if necessary.

4. And presto! Your ribs are now ready to season and cook.

PACKAGING

Putting ingredients in an airtight bag or container is a critical step in the sous vide process.

Vacuum sealing and the water displacement method are the two most common methods for packaging your ingredients.

A vacuum sealer uses a vacuum to remove all the air and seal the contents of a plastic bag.

This procedure ensures that the food is airtight and properly sealed, as well as that the bag does not float, which can result in uneven cooking. If you’re looking for a vacuum sealer, I recommend the Anova sealer.

The displacement method entails placing your food and marinades in a sous vide bag, submerging the bag in a container of water, and allowing the pressure to force all the air out of the bag.

BABY BACK RIB TIME AND TEMPERATURE

After much trial and error, we discovered that cooking baby back ribs at 74C/165F for 12 hours is the ideal combination.

By leaving the pork ribs in for 12 hours, the connective tissue (collagen) is broken down, resulting in an extremely tender rack of ribs.

In addition, cooking it at 165F is the sweet spot for juicy, delicious baby back ribs.

Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).

CAN YOU SOUS VIDE FROZEN RIBS?

The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.

Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.

In most cases, the only thing you’ll need to change is the cook time. However, because we are already sous vide cooking the baby back pork ribs for 12 hours, there is no need to add any additional time.

EXPERT TIPS

• Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.

• Because we’ll be cooking these ribs for up to 36 hours, you’ll need to keep the water level high and the air out of the bag to prevent bacteria from forming.

• Don’t forget to remove the membrane (or silver skin) from the back of the ribs. The texture is tough and chewy, detracting from the tenderness of the beef.

• The longer the ribs are cooked, the more tender they will become.

• Make sure your grill is hot enough so the ribs get crispy on the outside quickly.

• Grill or broil the ribs for no more than 1-2 minutes per side, or they will overcook and become dry.

• Before grilling or broiling these ribs, slather on some homemade barbecue sauce to enhance the BBQ flavor!

Frequently Asked Questions

Fall-of-the-Bone Sous Vide Baby Back Pork Ribs

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 10 hours
• Total Time: 10 hours and 10 minutes
• Yield: 4 servings

Print Recipe

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Description

Baby back ribs that fall off the bone are made tender with low and slow heat using the sous vide method and charred on the grill.

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Ingredients

•  
• ▢1 rack baby back ribs
• ▢1/4 cup yellow mustard
• ▢1/4 cup liquid smoke
• ▢1/2 cup BBQ Rub
• ▢BBQ Sauce optional

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Instructions

1. Place the sous vide machine in a water bath and set the temperature to 1650F.
2. Using a sharp knife, cut the rack of ribs into four equal pieces.
3. Brush both sides of the ribs with the yellow mustard and liquid smoke mixture.
4. Evenly distribute the BBQ rub over both sides of the ribs.
5. Brush the ribs with the mustard-smoke mixture.
6. Place the rib section in vacuum bags or heavy-duty freezer bags, and remove as much air as possible from the bags.
7. Cook the sealed ribs in the sous vide setup for 9 hours. Try 6 to 7 hours for less tender ribs.
8. When the ribs are done cooking, remove them from the water.
9. Remove from the bags without rinsing or drying.
10. If desired, char the ribs on a two-zone grill or under the broiler.
11. Before charring the ribs, brush them with BBQ sauce.

Notes

Reduce cooking time for less tender ribs.

• Category: Pork
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 408kcal
• Sugar: 1g
• Sodium: 165mg
• Fat: 25g
• Saturated Fat: 9g
• Carbohydrates: 19g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 98mg

Keywords: Sous vide recipe, sous vide, sous vide baby back pork ribs, baby back pork ribs recipe

Other recipes to try:

Sous Vide Baby Back Ribs With Balsamic Honey Barbecue Sauce

Sous-Vide Southern Baby Back Ribs

Baby Back Ribs With Sweet And Sticky Barbecue Sauce