Beef Flanken Ribs - Grilled to Perfection!

Grilled Beef Flanken Ribs - Flanken Ribs have a rich, beef flavor - and when you take the time to marinade them and then chargrill them directly over hot coals, you get a delicious bite of beefy goodness!
For this recipe I went with an Asian inspired marinade… but you could go with any flavors. You could glaze them with a sauce at the end… get real creative with this recipe.
#flakenribs #beefribs #howtobbqright
Grilled Beef Flanken Ribs
WHAT MALCOM USED IN THIS RECIPE:
Killer Hogs TX Brisket Rub bit.ly/TXBrisket
BBQ Gloves - bit.ly/H2Q_BBQ...
Primo Grills www.primogrill...
Beef Flanken Ribs Recipe
Ingredients:
4lbs flanken-cut beef ribs
1 bunch green onions - chopped divide the green and white parts
2 heaping teaspoons minced garlic
2 teaspoons minced ginger
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/8 cup balsamic vinegar
2 Tablespoons Hoisin sauce
1 Tablespoon Killer Hogs TX rub
Directions:
1. Place the white parts of the onion in a mixing bowl and add: minced garlic, ginger, soy, worcestershire, balsamic vinegar, hoisin, and TX. Stir to combine.
2. Add the beef flanken cut ribs to a large ziplock bag and pour in the marinade. Squeeze the air out of the bag and gently toss the ribs around so everything is coated in the marinade. Place the bag in the refrigerator for at least an hour.
3. Prepare a grill for 2 zone cooking - hot side and cool side. Grill the ribs over the direct heat zone (hot side) of the grill. Work in batches so the grill isn't over crowded. Cook the ribs on each side until they begin to char about 3-4 minutes each side. Then move them over to the cool zone until all of the ribs are char-grilled.
4. Place the ribs on a foil lined baking sheet, wrap the foil around the top to seal off the heat, and rest the ribs for 20-30 minutes.
5. To serve place the ribs on a large cutting board or platter and top with the green tops of the onions.
Connect With Malcom Reed:
howtobbqright.com/
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Malcom's Podcast - howtobbqright.c...
For Malcom's BBQ Supplies visit - h2qshop.com/

[@meals24u]

*”making folks think you’re fancy!”* love that line 🤣👍

[@ETXChris]

Can't go wrong with Malcolm's recipes and seasonings. Its always on point!

[@humano1196]

The Mexican markets always have these flanken rib cuts. My favorite for grilling too.

[@username8957]

I will never be BBQ anything but I will still watch every single video. You do a great job, everything always looks scrumptious

[@SinisterMD]

Sounds like you're in a cathedral...and that's fine. I like what you're preachin'.

[@bradcampbell624]

😂😂😂😂

[@MrJuantrevino2651]

Bishop Malcom preaching the word of the bbq gods!

[@bobbysmithjr7908]

He is in a cathedral - that is one heck of a grill house!

[@yankeejade]

Malcom those flanken Asian inspired BBQ ribs look down right delicious. The history: the method was created in Los Angeles (my home town) by Korean immigrants due the butchers in LA cut the flaken style and not their traditional English style for their Galbi (Kalbi). This dish is very popular in Hawaii as well as in LA. My marinade recipe for Hawaiian/LA Korean Galbi BBQ is similar however I add brown sugar and some enzyme fruit, like Papaya, Asian pear, Kiwi or Pineapple, either way, they are a taste of heaven! You can slice in between the bones or every two bones and they are easier to eat and add some fried rice to the meal and me oh my delicious. Thanks for another great vid! 😍

[@rowluxillusion5235]

Not strictly correct, yes Korean LA style short ribs are very much a thing, but it was an adaptation of both a Brazilian/Spanish method of making them.

[@yankeejade]

@rowluxillusion5235 You can take that up with the LA Korean community. Not sure about your historical facts. This type of style is not only popular with the Asian community but also with the Jewish and Argentinian communities. Good to know that the Brazilian/Spanish have their own take on it as well. Nowadays, everyone seems to have their claim to fame for the same inspired dish, couldn't tell you one way or another. Not my job to police the culinary world, also I never would because I think it's very trifling and creates disharmony amongst others, just enjoy the food, I'm over the arrogance of people being so self righteous of owning, it's mine!

[@rogerrichardson4324]

This is where I give props to my local meat market (Meyers ) in Vancouver Washington ….the best EVER 👍👍👍

[@genemeredith8887]

Oh, Hell Yeah! Can't wait to try these. Malcolm never disappoints.

[@rickmartin712]

Tablitas!!! My favorite!!!

[@JonathanGray_UK]

Let's be honest, if Malcolm is cooking it, we know it's going to be good

[@TheHarkonnen1]

Been doing this for years. Delicious.

[@williamwilson2624]

I've never had flanken ribs, but it looks like I'm going to have to give them a try. Excellent cook and great video as always!

[@JourneymanActor]

My mother puts flanken in her pea soup. It's delicious.

[@MTDixonSr]

Good idea :)

[@anneguarino4638]

Add a little gochugang (Korean pepper paste) and sesame oil and you basically have LA galbi! So good.

[@ryanrayburn1492]

Those look awesome and that would be a killer marinade for jerky also

[@tictackpainting9983]

Oh my goodness. I MUST try these for certain. Great video as always!!!!

[@coonlakebackwoods]

One of my favorites!

[@wlp6200]

Whaaa?! I've never steam-rested my flanken ribs. I'm getting some this weekend!

[@jlaw3255]

Nice technique. Have made these a few times. The steaming in foil is a pro move. Going to have to try that next time.

[@brianfeeney9493]

You be lookin’ Good Brother 🎉 Congratulations on Your Health March !! 🌟🙏🏻💫

[@chrisbrennan2208]

Flaken ribs are the best. So flavorful.

[@rwcah]

Another good one as always.

[@johnthebutcher8761]

Need to make these like you do. Love gnawing on that bone. Been awhile since I've been on your Facebook site. Looking good brother with the weight loss. God bless and keep doing what you have a gift to do!

[@paulfisher3691]

Always awesome

[@sociosanch3748]

I love these

[@anthonyholmes5965]

Once again making something I got to try.

[@simtsoz4905]

You sir, are a modern day Flankenstein. 🥩🥩

[@garryhammond3117]

Thanks Malcolm! - Cheers!

[@olddawgdreaming5715]

Awesome Malcom, thanks for sharing with us. Fred.

[@lcspells6005]

I will be trying this out. Thanks for the video

[@12ozbuds]

"Just easy, use your mouth" No better words ever said;-)

[@Cray2TheZ]

Fantastic! THANK YOU, Sir!

[@The94gtmoose]

I put about 2 dozen in the sous vide at 135 for 4 hours. Took them out rested for 30 mins. Then on to the grill to char them up and caramelize the sauce. Came out very tender.

[@t25zenki]

Who else tastes it while they’re eatin?! Got a Chick-fil-A biscuit but swear I can taste that marinade!

[@bryanfox2735]

I always use to get those at sams club. Super good eats!

[@phaedrabacker2004]

Good marinade recipe.

[@tank356]

Nothing but the best ❤

[@bradtremble6728]

My favorite way of doing this is a Hawaiian teriyaki style. Super simple marinade: 1/2 cup brown sugar, 1/2 cup soy sauce, 3 chopped green onions, 1/2 tbsp minced garlic, 1 tsp ginger paste, & 1 tsp sesame oil. I usually marinate over night. Charcoal grilled is the best in my opinion, but do it however works for you. Great channel. Thank you Malcom

[@stevejenkins813]

Chef, I love, love, love your channel. I have been a subscriber for years. I wanted to know your opinion of liquid smoke.

[@Bright79-111]

Your the best 👍

[@anthonyga]

Love the smokehouse!

[@heatherportowski5214]

Can't wait to try it

[@res032xu]

Fantastic and Funny Video, Thank You !

[@bikeny]

"How do I eat this ribs?" - Well, certainly not with a fork and knife. Another finger-lickin awesome dish.

[@hillbillydan4721]

How do I eat'em? Just use your .mouth...love that line !!! Looks Awesome, and I know they good !!

[@shannonlambert8826]

I love them ribs . I cook them all the time on a pellet smoker but I wanna try them over lump charcoal . They look really good .

[@eltomas3634]

South Korea's got "seoul" man! Nothing better when I get together with my rooftop buddies and chow down.

[@billb13]

@Malcom I made these last night and - WOWEE!! Ate way more than I should have! BTW - I noticed the Chimi Churri seasoning on your left. It's not in your recipe. Did you use it?

[@countryfirstusa9072]

Another great dish by the best bbq tuber .

[@brandonwhodeyer8531]

Damn this guy is serious about "doin some cookin". 😂😂. Probably killer food. I might try it.

[@whiskeychicken]

Looks great! I'm going to swap the balsamic to black and/or rice vinegar and use real ginger and garlic.

[@thejollyskunk]

I love tablitas

[@killingsley]

"That ain't fake smoke, that ain't fake char....That's the real deal" Hahaha hell yeah Malcolm!!😂😂

[@CookingwithStephennJacklyn]

How should you eat Flanken Ribs?....and you said it right "Just use your hands"😂😂. Cheers 🍻 from Trinidad & Tobago 🇹🇹 a longtime Subscriber.

[@markinjhawkland724]

Make tacos with them. Add the meat to a tortilla with some grilled onions, jalopenos and tomatoes. I'm lucky to have an authentic Mexican restaurant nearby that serves these and they are the bomb! Of course a salsa is needed as well.

[@docdripscards]

Just made this, and they were awesome!! Only change I made was I squirted Bachans Honey all over them in the wrap to rest. Needless to say, there were no leftovers haha.

[@johnblaze5252]

My first experience with them was on my honeymoon in Maui years ago. They were part of a package tour on the road to Hana.

[@brianwinter5243]

“How do I eat these? It’s easy, just use your mouth.” 😂😂

[@thepunisher8078]

I’m gettin neked just thinking about flanken ribs

[@simoncabron4915]

Tablitas in Dallas

[@SamplersAndThings]

Galbi is one of my all time favorite things to grill over coals. Works ok on a cast iron griddle too if you only have access to gas but yeah, delicious

[@someother5512]

Upvoted before even watching the video, because I know it's going to be good!

[@johnconnor4330]

Just learned my new F word, thanks Malcolm!!!

[@rdyred5080]

Good stuff man!

[@madmike2624]

I also add sesame oil, super strong, so use sparingly!!

[@suremade3617]

Eat until you get sick 😂❤

[@jhusmc96]

We call em tablitas here in Tejas! Cook em real hot and fast!

[@rogerrichardson4324]

I miss MO’s sauce from Longview Washington ,,, that shit would make you eat your fingertips , got Daddy Dees now which rocks it .. props to all your favorites guys , hang on to them 👍

[@chrisdroblyn]

Love the content and background but, echo is tough. Consider a few audio absorption panels where nobody can see and carpet on the floor. A shotgun mic or a directional mic like the countryman can handle it. Always good stuff here. Love the channel.

[@nintendojoe2958]

Is there a reason you made it korean style, or is it just they type of cut that you feel this process works best?

[@leapingsilver6112]

Gotcha a grill full of Beef Bacon 🥓😋

[@gsent56]

Always wash them. Because there can be a lot of bone dust and chips when they get pass through the band saw. And I always marinate overnight. I always cook a big batch a few times a year, korean short rib marinate, they are delicious.

[@Tical206]

I make a similar marinade. I would suggest a 1:1 water to soy sauce ratio, otherwise they are way too salty for me and I add extra salt to everything.

[@rogerrichardson4324]

Malcum , how do I get your seasoning in our store ? I use it often and am in charge of the bbq dept in which we do great … meat church , Treager , spicology and many other seasonings ?

[@clintmedlin3938]

Just Made some Last night i season Just like My brisket

[@rowluxillusion5235]

@howtobbqright Hoisin is a Chinese sauce made with fermented soybeans, used notably when making cha sui pork.

[@atheeragoubi4481]

I just saw the video and I know what I’m grilling on the 4th , it’s just another Malcom deliciousness idea. You’re the best brother 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸👍🇺🇸👍

[@pirogue6565]

Funny….one hour before this video came out, I was searching for a HTBBQR video on flanken ribs. 😂

[@madmanjack6923]

I wish Malcom was my best friend

[@davidmech2956]

Definitely Korean style fusion there. Good show!

[@LabCat]

Now I know where Applebee's got their Riblets from.

[@freemind6954]

Applebee's riblets are pork though, these are beef ribs.

[@gfggsbbq6517]

What size is the Primo Grill?

[@gratefuldude85]

Hey Hey, Conrad here.

[@orjan-j2881]

Serve them with a bowl of sticky white rice , a side of kimchi and u good to go

[@Hinesfarm-Indiana]

Looks great Malcolm 👍👍

[@stevepereira8898]

Yes Sir

[@randyshaffer7257]

What you got going in the back on that big smoker (Yoder?)

[@cybernode33]

As an avid griller, I've used many grills including Qstoves. But after switching to Asmoke, my grilling experience has been completely transformed. The convenience and precision that Asmoke provides are unmatched. I love how I can set and maintain my desired cooking temperature with the digital controller. It provides me with precise control over my grilling process, which was something I struggled to achieve with Qstoves. The wood pellets add a unique smoky flavor to the food, enhancing its taste and aroma. And the best part? It's portable and battery-powered, so I can bring it to camping trips and tailgates. Asmoke really has taken my grilling to a whole new level. #Asmoke

[@theilliniguy]

Malcom can you leave in the marinade 24 hours or more?

[@wlfgngct]

What's that torch you use to start the fires?

[@brandon7219]

korean ribs!

[@hasabataslapia]

Yessss let's get to cooking!

[@MrAirtaz]

cook'm til they did! 🤣🤣

[@Jonny5009]

I would love to see this go with some stir fry veg and rice!

[@mikecon7634]

Those look flanken good!

[@damonpowell8443]

Forget your michelin star restaurants. This man is the ultimate cook.

[@s.woberts6576]

I feel that Malcolm has been really monitoring his portions, so much so that when he makes one of these vids he just can't contain himself. Love to see it.

[@philt5782]

I miss Malcom's porch

[@alainamaeham6237]

Are flanken ribs the same as short ribs?

[@DaveCollierCamping]

Awesome