Grill

I got a Hankin' for Flanken. Anyone from the South has a Sweet Mustard BBQ Sauce. Hell, Big Bob Gibson built an empire with it (well, that and some real good BBQ techniques of course). BBQ is in that category...."If I give you the recipe I will have to kill you". I can only hope after this recipe I won't be the one on the receiving end. Sauces are a very personal thing, whether a treasured long-time family recipe or one you found umpthteen years ago and the edges are brown and worn and there are drops of sauce imbedded into the paper. This recipe was actually created when I was trying to duplicate a BOM from Bobby Flay's Burger Palace here in Paramus NJ. Since I make my burger grind using beef ribs, why not just use it as a basting sauce for grilled flaken. Short ribs can be a tough cut of meat when they are English cut and have to be slow cooked.....but if you ask your butcher for flaken, you will get a 1/4" to 1/3" piece of beef rib cut across the bones not in between. If you can not get flaken, you can butterfly an English cut rib, and get the same effect. You may have to pound it for eveness. Once grilled, serve them as you would pork ribs, with coleslaw, beans and even as a sandwich with more sauce. Both style of ribs calls out for a marinade if they are for the grill so I have given you my favorite beef marinade....and no, I will not have to kill you.

Oct. 1, 2021, 11:49 a.m.

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