Grilled Flanken Ribs

Name: Grilled Flanken Ribs with Ginger-Garlic Marinade
Prep time: 8 h
Cook time: 5 min
Total time: 8 h 5 min
Yield: 4 servings
Ingredients: 8 cloves garlic (minced); 2 teaspoons minced ginger; 1 teaspoon sesame oil; 1/2 teaspoon black pepper; 2 tablespoons soy sauce; 2 tablespoons vinegar; 2 1/2 pounds flanken ribs; 2 green onions (diced); sesame seeds

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Grilled flanken ribs glazed with a punchy ginger-garlic-soy marinade and finished with sesame seeds and green onions. The thin-cut ribs cook in just 2 minutes per side on high heat, making this a fast weeknight grilled entrée with deep umami flavor.

🏷️4th of july recipes 🏷️Bbq 🏷️Flanken ribs 🏷️Food 🏷️Garlic Ginger

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Total

8h 5m

Servings

Recipe Source

View original recipe

From Lifesambrosia · by Deseree

Ingredients

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8 cloves garlic (minced)
2 teaspoons minced ginger
1 teaspoon sesame oil
1/2 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons vinegar
2 1/2 pounds flanken ribs
2 green onions (diced)
sesame seeds

9 Ingredients

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Instructions

1
Combine first six ingredients together in a bowl. Mix well.
2
Place ribs in a resealable plastic bag or a bowl. Pour marinade over the top. Toss the meat to coat completely. Seal and refrigerate for 6 - 8 hours.
3
Remove from the refrigerator about 30 minutes before you want to cook to allow the meat to come up to room temperature.
4
Heat your gas grill over medium-high heat. Once hot cook ribs 2 minutes per side. You can also cook these in the broiler by turning your broiler to high and cooking the ribs 2 - 3 minutes per side on the middle rack. Remove and allow to rest for 5 minutes.
5
Sprinkle diced green onions and sesame seeds over the top and serve.

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Tips & Notes

Pro tips

Mince the garlic and ginger finely so they distribute evenly through the marinade and adhere to the meat surface.
Cook ribs exactly 2 minutes per side on a hot grill—flanken's thin cut means it overcooks quickly; rest 5 minutes after cooking to retain juices.
Let ribs come to room temperature before grilling to avoid a cold center; remove from the fridge 30 minutes ahead.
Don't skip the sesame seeds and green onions finish—they add textural contrast and brighten the umami-heavy marinade.

Substitutions

Sesame oil → neutral oil (reduces nutty depth but marinade remains balanced)
Soy sauce → tamari (for gluten-free; use 1:1 ratio)
Vinegar → rice vinegar (lighter, slightly sweeter acidity)
Ginger → ginger juice from a tube (use ½ teaspoon; more concentrated)

Storage & make-ahead

Store leftover grilled ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 5–7 minutes or briefly on the grill to warm through.

Equipment

gas grill or broiler · resealable plastic bag or mixing bowl · meat thermometer (optional, for doneness verification)

Common Questions

How long should flanken ribs marinate?

Marinate for 6 to 8 hours in the refrigerator. Remove from the fridge 30 minutes before cooking to bring the meat to room temperature for even cooking.

Can I cook flanken ribs indoors?

Yes. Turn your broiler to high and cook the ribs 2 to 3 minutes per side on the middle rack instead of grilling.

What temperature should the grill be?

Heat your gas grill over medium-high heat until hot before adding the ribs.

Can I make the marinade ahead of time?

Yes. Mix the ginger, garlic, sesame oil, black pepper, soy sauce, and vinegar up to 24 hours ahead and store in the refrigerator until ready to marinate the meat.