Deirdre's Flanken Ribs
These ribs are easy and quick to make. I chuckle when people ask me how to make them.
These ribs are easy and quick to make. I chuckle when people ask me how to make them.
- Carbohydrate 0.00775875 g
- Cholesterol 86.1825503 mg
- Fat 41.11363766275 g
- Fiber 0 g
- Protein 18.35442282 g
- Saturated Fat 17.875889378 g
- Serving Size 1 1 Serving (142g)
- Sodium 55.587190325 mg
- Sugar 0.00775875 g
- Trans Fat 3.130342353 g
- Calories 531 calories
Step-by-step
- Place ribs in a sealable bag. Add Yoshida sauce. Marinade for a minimum of 30 minutes.
- Line a cookies sheet or large baking pan with heavy duty foil. Spray foil with non-stick cooking spray.
- Remove ribs from Yoshida sauce and lay in the pan, in a single layer. Place in a pre-heated 400-degree oven for 15 minutes. Turn ribs over and continue cooking for an additional 15 minutes.
Cooks frequently drown flanken-cut ribs in sugary marinades without accounting for how quickly those sauces burn at high temperatures. Flanken ribs are cut across the bone, exposing thin sections of rib bone and a relatively small surface area of meat. Because the pieces are thin, moisture evaporates rapidly in a hot oven. Exposing the meat to high heat without proper preparation leads to dry textures and charred, bitter sugar deposits on the baking pan.
Successful preparation relies on balancing marinade time with accurate oven management. Allowing the meat to rest in the sauce for a minimum of 30 minutes permits the liquid to penetrate the muscle fibers. Line the baking sheet with heavy-duty foil and coat it thoroughly with non-stick spray to prevent the protein and sugars from fusing to the metal. Operating the oven at 400 degrees Fahrenheit creates the necessary heat to render the abundant intermuscular fat typical of this cut without overcooking the interior.
Arranging the strips in a single layer ensures that hot air circulates evenly around every piece. Turning the meat halfway through the 30-minute total cooking time promotes uniform browning on both sides. If the sauce begins smoking heavily before the timer reaches the 15-minute mark, reduce the oven temperature by 25 degrees to prevent acrid flavors from developing on the surface.
