These oven-braised beef flanken ribs are coated in a spice rub, braised in a brown sugar and soy glaze at 325°F for 2.5–3 hours, then broiled to caramelize the exterior. The result is fall-apart tender meat with a sticky, charred glaze.
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Pat the 3 lb Beef Flanken Ribs dry with paper towels to ensure the seasoning adheres properly. In a small bowl, combine the 2 tbsp Kosher Salt, 2 tsp Freshly Ground Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 1 tbsp Smoked Paprika. Rub this spice mixture all over the ribs, pressing it into the meat so it forms a flavorful crust. This step is crucial for building layers of flavor that penetrate deep into the meat during cooking. The ribs should look evenly coated with a dark, aromatic rub.
In a separate bowl, whisk together the 0.5 cup Brown Sugar, 0.5 cup Soy Sauce, 0.25 cup Apple Cider Vinegar, 3 tbsp Tomato Paste, 1 tbsp Fresh Ginger, and 1 tbsp Sesame Oil until smooth. The brown sugar should dissolve completely, and the mixture should have a glossy, thick consistency. Taste the glaze and adjust if needed—though with these proportions, it should have a perfect balance of sweet, savory, and tangy notes. The tomato paste adds depth, while the ginger gives it a subtle kick. This glaze will caramelize beautifully on the ribs as they cook.
Preheat your oven to 325°F. Place the seasoned ribs in a large roasting pan or Dutch oven, bone-side down. Pour the glaze mixture evenly over the ribs, making sure each piece is well coated. Cover the pan tightly with foil to trap the steam. Braise the ribs in the oven for 2.5 to 3 hours. Check halfway through and baste the ribs with the cooking liquid to ensure even glazing. The ribs are done when the meat pulls away from the bone easily and is fork-tender.
Remove the foil and increase the oven temperature to 400°F. Transfer the ribs to the broiler for 5-7 minutes, watching closely to prevent burning. This step caramelizes the glaze, creating a sticky, glossy finish. The edges of the ribs should be slightly charred, and the glaze should be thick and bubbly. This final touch adds texture and intensifies the flavors, ensuring every bite is rich and satisfying.
Store cooked ribs and glaze in an airtight container for up to 4 days. Reheat gently in a 325°F oven covered with foil for 20–30 minutes until warmed through.
large roasting pan or Dutch oven · aluminum foil · meat thermometer (optional but helpful for doneness confirmation)
Total time is approximately 3–3.5 hours: 2.5–3 hours braising at 325°F covered, plus 5–7 minutes under the broiler at 400°F.
Yes. Mix the brown sugar, soy sauce, vinegar, tomato paste, ginger, and sesame oil up to 24 hours in advance and store in the refrigerator. Bring to room temperature before pouring over the ribs.
Place the ribs with the bones facing the bottom of the pan and the meat facing up, so the glaze coats the top surface.
Yes. Increase all ingredients proportionally and use a larger roasting pan or Dutch oven. Braising time may extend by 15–30 minutes depending on pan depth and oven accuracy.
The meat should pull back from the bones and be very tender when pierced with a fork after 2.5–3 hours braising. If still firm, continue braising in 15-minute increments.
