These are Flanken cut ribs from the beef short rib section.
I selected them for their wide "meat band"...I like 1-3/4" wide (not including bone) or better. I've been getting some nice product from Safeway and QFC, but you have to ask for "the good stuff."
They are cut about 1/4" thick (or thinner)....I don't like them any thicker than 1/4".
1-1/2 pounds per guest is a good average estimate.

These make great camp or picnic food because they cook fast.
Maybe 3-4 minutes per side depending on grill and doneness preference.
We will often pair corn on the cob and these flanken ribs in camp.
It is a guaranteed winner.

Here they are just placed on the grill.





Here we go...





The marinade...
For this I wanted something not sweet and not tangy.....something different.
After months of experimentation I settled on a particular batch.
A nice medley with no one component speaking out of turn, but can easily be tweaked to make it your own.



Joe's Beef Marinade for Flanken Style Ribs

2 cups V8 Juice (or generic vegetable juice)
1/4 cup apple cider vinegar
1/3 cup Saffola oil
1/2 cup Heinz Chili Sauce
1/2 cup apple juice
1 TBSP chili powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 tsp salt
1/4 tsp cumin
1 TBSP dark brown sugar
2 TBSP soy sauce
2 TBSP Worcestershire sauce
1 TBSP plain yellow mustard
1 TBSP honey
1 tsp molasses

Combine all ingredients in a saucepan
Bring to low boil over Medium-High heat
Reduce to simmer for 15 minutes
Stir (whisk) frequently
Let cool, then pour into glass bottles
Keep refrigerated

Yield = 4 cups

Marinate ribs for 12-24 hours (or more) in glass container (I use a Zip Loc bag when camping), refrigerated
Grill over direct heat

Oh my. What time we eatin'?

Looks Awesome, cant wait to grill some Fresh Halibut tonight...

Choke on it, fugger.

Sale Alert !
Flanken Style Ribs on special for $4.99 per pound at QFC starting today.

a.k.a. kalbi ribs?

we grill these often son likes them-I will try your marinade

DD-

Your recipe sounds great and I will definitely try it. Mine is a more simple teriyaki/variation. This is sort of a rough and adjust to your taste kind of recipe.

Rinse the ribs and pay dry

4 cups of Seven Up
1/2 cup soy
1/4 cup Worcestershire
Six cloves crushed garlic
Six green onions chopped

Marinate in the refrigerator for TWO days.

Grille

I believe that Korean Kalbi is cut the same way....flanken.
Kalbi typically uses a sweet, soy-based marinade though.

I have a soy-based marinade that I'm working on.
At the moment I can eat many more ribs done with the V8 juice recipe.
The soy of my Korean marinade is heavy and becomes uninteresting for me after a couple of slabs.
I am closing in on an improved version that uses less soy sauce and probably a shorter marinate time.

I love'em and have been grilling these for a long time. I just like to season and baste with some type of sauce and forget the marinade.Looks good.............Now I gotta go get some.Good luck,

SZ

The marinades are easy, especially the Korean which is a simple mix and no cook.
At the moment I have some dandy, 2"+ wide beauties from QFC marinating in Korean.
Doing the final adjustments on the Korean, then I'll post it up.