Flanken-style ribs are thin-cut beef ribs that cook in minutes on a screaming-hot grill, ideal for an Asian-inspired marinade that caramelizes into a charred crust. This recipe uses soy, gochujang, and fresh lime for bold flavor in under an hour total.
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In a medium-sized bowl whisk together the oil, lime zest and juice, brown sugar, vinegar, soy sauce, Dijon, Sriracha or gochujang, salt, and garlic powder.
Arrange the ribs in a shallow baking dish (or use a zip-top bag). Add the oil mixture. Refrigerate for 30 minutes to 1 hour.
Preheat grill for direct cooking over high heat.
Remove ribs from liquid and shake off excess marinade. Discard remaining marinade.
Place ribs over direct heat of grill and cook until there are dark char marks underneath, 4-5 minutes. Flip and cook until char marks form on the other side. Remove from grill and serve.
Store cooked ribs in an airtight container in the refrigerator for up to 3 days; reheat on the grill or in a hot skillet until warmed through.
grill · shallow baking dish or zip-top bag
Yes. The recipe post mentions stovetop instructions are available above; follow those for skillet or griddle cooking.
Marinate for 30 minutes to 1 hour in the refrigerator. Longer marinating won't harm the thin flanken cut.
Preheat for direct cooking over high heat. Cook 4-5 minutes per side until dark char marks form.
Soy can be replaced with tamari (gluten-free) at the same ratio. For gochujang, sriracha works as written in the recipe; for a milder heat, use 1 Tbsp. red miso paste instead.
Yes, the recipe instructs to discard remaining marinade after removing ribs from the liquid.
