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Tangy Barbecue Braised Beef Flanken Ribs
Created by: Howcan Team
Ingredients
- 3 lbs beef flanken ribs
- 1 cup tangy barbecue sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 cup beef broth
- 2 tbsp vegetable oil
Instructions
- In a large bowl, mix 1 cup of tangy barbecue sauce, 1/4 cup of soy sauce, 1/4 cup of brown sugar, 2 tbsp of apple cider vinegar, 1 tsp of garlic powder, 1 tsp of onion powder, and 1/2 tsp of black pepper to create the marinade.
- Place the beef flanken ribs in a large resealable plastic bag and pour the marinade over the ribs. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp of vegetable oil over medium-high heat. Remove the ribs from the marinade, reserving the marinade, and sear the ribs on all sides until browned, about 3-4 minutes per side.
- Pour the reserved marinade and 1/2 cup of beef broth over the ribs in the pot. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
- Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven and let the ribs rest for 10 minutes before serving.
- Serve the tangy barbecue braised beef flanken ribs hot, with the cooking liquid spooned over the top.
Braised Beef Flanken Ribs, marinated in a tangy barbecue sauce, have a rich history rooted in traditional American barbecue. This dish originated in the southern United States, where pitmasters and chefs perfected the art of slow-cooking beef ribs to tender, succulent perfection. The tangy barbecue sauce, with its blend of sweet and savory flavors, adds a delightful twist to the classic braised beef ribs. Today, this dish can be found in renowned barbecue joints and restaurants across the country, with each chef adding their unique touch to the marinade and cooking process. For the best version of this dish, look for a restaurant with a reputation for expertly smoked meats and a mouthwatering barbecue sauce. The key to getting this dish right lies in the quality of the beef ribs and the slow braising process, which allows the meat to become incredibly tender while absorbing the flavors of the tangy barbecue marinade. Whether enjoyed at a beloved local eatery or prepared at home, these braised beef flanken ribs are a true celebration of American barbecue tradition.
200 min
4
450 calories
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