Teriyaki Flanken Short Ribs
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 17 mins
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Servings
4
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Course
Main Course
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Cuisine
Asian
Teriyaki Flanken Short Ribs
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 lbs flanken short ribs
- ⅓ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp minced ginger
- 3 cloves of garlic, minced
- ¼-½ tsp Sriracha sauce, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh cilantro, chopped, for serving
- 1 tsp toasted sesame seeds, for serving
Instructions
- Combine the pineapple juice, soy sauce, brown sugar, olive oil, sesame oil, minced ginger, minced garlic, and sriracha together in a large ziplock bag; seal and mix well.
- Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly. Refrigerate for 1-24 hours (I marinated for about 12 hours).
- Remove the meat from the refrigerator 30 minutes prior to cooking.
- Remove the short ribs from the marinade and season them with sea salt and freshly cracked pepper, to taste.
- Heat a grill pan over medium-high heat. Coat with cooking spray then lay a few of the short ribs in the HOT grill pan and cook for 3-4 minutes then flip and continue to cook for another 2-3 minutes, or until cooked to your desired degree of doneness. Remove from the pan and set aside on a serving plate with a loose tin foil tent. Finish cooking the remaining short ribs. Side Note: My flanken short ribs were thicker than normal. If yours are quite thin, cook for less time.
- Serve the teriyaki flanken short ribs topped with chopped cilantro and toasted sesame seeds. Enjoy.
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