A couple of summers ago we were coordinating a cook-out with my parents. My mom picked up these strange little ribs from their local beef farm stand. The farmer, on being asked for cooking ideas, says she just really enjoys using Asian spices such as soy sauce and grilling them up. Well neither Rick and I nor my mother eat soy, so Mom improvised and created a tasty, SIBO safe, paleoesque recipe.
What are flanken-style ribs?
According to all-knowing-Google, this style of ribs are commonly used in Korean BBQ, which I thought was interesting. This is probably why I hadn’t had them before as I’ve not had much exposure to Korean cuisine. I love that they are a strip of meat with little riblet bones instead of a larger bulky rib bone. They are cut from the same place as regular, or English ribs. Apparently, flanken-style ribs are more rare to find, unless you are shopping at an Asian grocery store. You can ask your local butcher to cut them flanken-style should you not have that nearby Asian grocer.
The original recipe cooks them over charcoal. However, I don’t have a charcoal grill and only grill for a few months out of the year(we’re just starting grilling weather now). Thus I haven’t tried the cooking times out on our grill. Hopefully, this summer I’ll test it out and update this recipe with the grill specific directions.
- 2 lbs Flanken-style ribs
- 2-3 tbsp coconut aminos
- ½ cup olive oil or avocado oil
- 3 cloves minced garlic
- 2-3 pinches of sea salt
- Optional: black pepper
- Start marinating the ribs at least 2 hours prior to cooking, preferably over night.
- Combine ribs and all other ingredients into a glass container. If marinating over night put in fridge.Make sure the ribs are thoroughly coated.
- Preheat oven to 350
- Place ribs on roasting pan or cookie sheet - try not to let them over lap!
- Roast on one side for 8 minutes
- Turn and finish roasting for 5-8 minutes.