Empty My Fridge
Beef Flanken Ribs
Ingredientes
- Beef rib4 lb
- Scallion · chopped1 maço
- Garlic · minced2 colheres de chá
- Ginger · minced2 colheres de chá
- Molho shoyu¼ xícara
- Worcestershire sauce¼ xícara
- Balsamic vinegar0,13 xícara
- Molho hoisin2 colheres de sopa
- Killer Hogs TX rub1 colher de sopa
Modo de preparo
- Put the white parts of the onion in a bowl with the garlic, ginger, soy sauce, Worcestershire sauce, balsamic vinegar, hoisin and TX rub, and stir to combine.
- Put the flanken ribs in a large zip-top bag, pour in the marinade, squeeze out the air, toss to coat, and refrigerate for at least 1 hour.
- Set up the grill for two-zone cooking, with a hot side and a cool side. Work in batches so the grill is not crowded. Grill the ribs over the hot side for 3-4 minutes per side, until they begin to char.
- Move the ribs to the cool side and cook until all of them are char-grilled.
- Place the ribs on a foil-lined baking sheet, wrap the foil over the top to trap the heat, and rest them for 20-30 minutes.
- Arrange the ribs on a large board or platter and top with the green parts of the onion.
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