Grilled Mexican Flanken Short Ribs
Servings 6
Equipment
- Grill Pan or Grill
- Fine Sieve
- Fat Separator
Ingredients
Marinade:
- 2½-3 lbs flanken-style short ribs
- ½ cup soy sauce
- ½ cup vegetable or olive oil
- ⅓ cup white vinegar
- 1-2 tsp white pepper to taste
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp oregano
- ¼ tsp smoked paprika optional
- 5 large cloves of garlic minced
- A handful of fresh cilantro roughly chopped
- Juice from 1 lime
Serving:
- Fresh cilantro, chopped
- Green onion, chopped
- Lime wedges
Instructions
- Prepare the marinade by combining the soy sauce, oil, vinegar, white pepper, cumin, coriander, garlic powder, onion powder, chili powder, paprika, oregano, smoked paprika, garlic, cilantro, and lime juice in a large dish or ziplock bag.
- Add the flanken short ribs and make sure each rib is evenly coated with the marinade. Put it in the refrigerator to marinate for 6-24 hours.
- Remove the meat from the refrigerator for 30 minutes before cooking.
- Grill the flanken short ribs by heating a grill or grill pan over medium-high heat and coating with cooking spray.
- Once HOT, lay a few short ribs on the grill pan and cook for 3-4 minutes, or until browned. Flip and continue to cook for 2-3 minutes, or until cooked to your desired degree of doneness.
- Remove from the grill pan and set aside on a serving plate, then top with a loose foil tent. Finish cooking the remaining short ribs.
- Optional: Boil the remaining marinade in a small saucepan with ¼ cup of water for 3-5 minutes, stirring often.
- Pour through a fine sieve into a fat separator. Drizzle over the cooked meat.
- Sprinkle the top with fresh cilantro and green onions.
- Serve immediately with lime wedges on the side. Enjoy.