Flanken-style Beef Ribs - marinated

This makes for great camp, picnic or tailgate eats.
They cook fast.

The inspiration for this marinade was Gartner's marinated ribs.
They're very good, but the marinade is thick (trashes the grill) and they use a lot of vegetable oil which causes more flare-ups.
Mine is thinner and uses less oil.
They still trash the grill, just less.

Safeway meat dept just added flanken ribs to their cut list. ($4.99 lb)
I look for a wide (1-3/4" - 2") meat band and reject the narrower stuff.
My favorite thickness is thin-cut about 3/16" and each store will vary on this.
Sometimes I just walk away and come back on another day if the ribs are narrow and fatty.


Joe's Beef Marinade for Flanken Style Ribs

2 cups V8 Juice (or plain tomato juice)
1/4 cup apple cider vinegar (or plain vinegar)
1/3 cup Saffola oil
1/2 cup Heinz Chili Sauce
1/2 cup apple juice (or pineapple juice - tenderizes)
1 TBSP chili powder (I'm using plain dark brown)
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 tsp salt (adjust +/-)
1/4 tsp cumin
1 TBSP br. 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 boil over Medium-High heat
Stir (whisk) frequently
Reduce to simmer for 15 minutes
Let cool, then pour into glass bottles
Keep refrigerated

Yield = 4 cups

Marinade ribs for 12-24 hours in glass container, refrigerated
Flanken ribs can be improved with a Jaccard-type tenderizer
Grill over direct heat

You can recycle the left over marinade, but run it through the cooking process again.

I am going to try your recipe soon, it sounds fantastic.


I have always made a marinade for them with-

1 cup of Soy
2-3cups of Sprite
3-5 cloves of Garlic crushed
Chopped green onion
Sesame Oil to taste
Red pepper flake

Marinate at least over night.