How to cook "Flanken" Cross-Cut Ribs

Steve Wertz said:

I bought some 1/2" cross cut english-style ribs. Also known as
cross-cut flanken ribs or korean cut ribs. I wouldn't have
bought them except that they were cheap, and if I bought a pack
for $3.50, I got almost $9 worth of other stuff for free (HEB
Meal Deal).

I won't be able to use a grill or smoker tonight. How would you
cook these? I was figuring I'd just put them in the oven on a
rack and cover lightly with foil, and cook low for a couple hours
until they get pretty tender, then use them in some sort of
tacos. I'm open to other suggestions, though.

These are pre-seasoned (but not brined) with some sort of mildly
spicy rub.

-sw

I wouldn't bake them. Brown and braise them, like a
lamb shanks.

Brown them in olive oil, remove from pot. Sweat some
mirapoix. Add back meat. Add red wine, stock and bouquet
garni. Simmer until tender.

--
Reg

Steve Wertz said:

I bought some 1/2" cross cut english-style ribs. Also known as
cross-cut flanken ribs or korean cut ribs. I wouldn't have
bought them except that they were cheap, and if I bought a pack
for $3.50, I got almost $9 worth of other stuff for free (HEB
Meal Deal).

I won't be able to use a grill or smoker tonight. How would you
cook these?

Marinate in korean-barbecue marinade: equal parts water, sugar, and
soy sauce. I almost always cook these on the grill, but they work
under the broiler, too. We marinate them for two days, but shorter
works, too.

Yum!

serene

Steve said:

I bought some 1/2" cross cut english-style ribs. Also known as
cross-cut flanken ribs or korean cut ribs. I wouldn't have
bought them except that they were cheap, and if I bought a pack
for $3.50, I got almost $9 worth of other stuff for free (HEB
Meal Deal).

I won't be able to use a grill or smoker tonight. How would you
cook these? I was figuring I'd just put them in the oven on a
rack and cover lightly with foil, and cook low for a couple hours
until they get pretty tender, then use them in some sort of
tacos. I'm open to other suggestions, though.

These are pre-seasoned (but not brined) with some sort of mildly
spicy rub.

I'd wrap them completely in foil, leaving one end open. Into that opening
I'd add a bit of braising liquid, seal the thing up, and cook them very
slowly until they're tender. I'm not sure what seasonings are already on it,
but you can obviously come up with complementary flavors in the braising
liquid. Depending on what those seasonings are, you can come up with a
braising liquid that is teriyaki-flavored (soy, sesame, and mirin), Thai
(Thai red curry paste and coconut milk), barbecue FLAVORED (I'm not going to
elaborate on that), Tex-Mex (beer, chili powder, cumin), Chinese
"red-cooked" (red wine, five-spice powder, garlic, dark soy, and brown
sugar), and so forth.

Bob

Steve Wertz said:

I bought some 1/2" cross cut english-style ribs. Also known as
cross-cut flanken ribs or korean cut ribs. I wouldn't have
bought them except that they were cheap, and if I bought a pack
for $3.50, I got almost $9 worth of other stuff for free (HEB
Meal Deal).

I won't be able to use a grill or smoker tonight. How would you
cook these? I was figuring I'd just put them in the oven on a
rack and cover lightly with foil, and cook low for a couple hours
until they get pretty tender, then use them in some sort of
tacos. I'm open to other suggestions, though.

These are pre-seasoned (but not brined) with some sort of mildly
spicy rub.

Pre seasoned... oy vey. That means they probably began to stink, and
also why they were so cheap.

http://www.jewish-food.org/recipes/barlsou9.htm

Sheldon

Sheldon said:

Pre seasoned... oy vey. That means they probably began to stink, and
also why they were so cheap.

I trust everything from this grocery store. The reason they did
them this way was that they were advertising a "Meal Deal" where
you buy a slab of store-seasoned pork or beef ribs and get all
this other food for free (lard tortillas, 2lbs hotdogs, 12-pack
of soda, foil, salsa).

But the store didn't get any ribs for the first day of the sale,
so they had to come up with something and hence used their stock
of English ribs, cut sideways. And they made them really small
packages to stretch them out to fulfill the offered
advertisement.

So for $3.34, I decided I could do something other than grill
them.

I'll probably braise them in the oven depending on the seasoning
on them.

-sw

Steve Wertz said:

I won't be able to use a grill or smoker tonight. How would you
cook these?

Ribs? Boil 'em, of course!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress said:

Steve Wertz said:

I won't be able to use a grill or smoker tonight. How would you
cook these?

Ribs? Boil 'em, of course!

Carol

But I thought that was *before* you grill them?

Jill <--ducking and running

Damsel in dis Dress said:

Steve Wertz said:

I won't be able to use a grill or smoker tonight. How would you
cook these?

Ribs? Boil 'em, of course!

With liquid smoke.

What I did was browned them on both sides in butter + olive oil,
and wrapped them in foil with a couple sprigs of thyme and
oregano, a few garlic, and a couple ice cubes of beef stock. Put
'em in a 320F oven.

I've don't usually cook anything this way. I just want to get
rid of them somehow.

-sw

jmcquown said:

Damsel in dis Dress said:

Steve Wertz said:

I won't be able to use a grill or smoker tonight. How would you
cook these?

Ribs? Boil 'em, of course!

But I thought that was *before* you grill them?

Yeah, I forgot that part. Sorry, Steve!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

One time on Usenet, Steve Wertz <[email hidden]> said:

<snip>

Quoted message said:

I won't be able to use a grill or smoker tonight. How would you
cook these? I was figuring I'd just put them in the oven on a
rack and cover lightly with foil, and cook low for a couple hours
until they get pretty tender, then use them in some sort of
tacos. I'm open to other suggestions, though.

These are pre-seasoned (but not brined) with some sort of mildly
spicy rub.

The only way I've had these is what Mom called "New England Boiled
Dinner" -- short ribs, carrots, cabbage and potatoes cooked in a
big pot of water. But I don't think that would work so well with
pre-seasoned ribs...

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~

jj - rfc said:

One time on Usenet, Steve Wertz <[email hidden]> said:

<snip>

Quoted message said:

I won't be able to use a grill or smoker tonight. How would you
cook these? I was figuring I'd just put them in the oven on a
rack and cover lightly with foil, and cook low for a couple hours
until they get pretty tender, then use them in some sort of
tacos. I'm open to other suggestions, though.

These are pre-seasoned (but not brined) with some sort of mildly
spicy rub.

The only way I've had these is what Mom called "New England Boiled
Dinner" -- short ribs, carrots, cabbage and potatoes cooked in a
big pot of water. But I don't think that would work so well with
pre-seasoned ribs...

To me "New England Boiled Dinner" involves beef brisket, not short ribs, but
hey, to each their own. For these, since we don't know what the seasonings
are, I'd just bake them (covered) with a little liquid to keep them moist,
on low until tender. If they were plain flanken (short) ribs, I have an
Emeril (!) recipe for short-rib bourbon stew that might work, but not with
an unknown seasoning rub on them.

Jill

jmcquown said:

To me "New England Boiled Dinner" involves beef brisket, not short ribs, but
hey, to each their own.

Minnesota Boiled Dinner involves ham, but that may have been just in
our house.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

jmcquown said:

Damsel said:

Steve Wertz said:

I won't be able to use a grill or smoker tonight. How would you
cook these?

Ribs? Boil 'em, of course!

But I thought that was *before* you grill them?

Actually these are the kind of ribs that are best boiled... no better
beef soup on the planet.

Sheldon

Damsel in dis Dress said:

jmcquown said:

Damsel in dis Dress said:

On Thu, 13 Apr 2006 14:27:30 -0500, Steve Wertz
<[email hidden]> wrote:

> I won't be able to use a grill or smoker tonight. How would you
> cook these?

Ribs? Boil 'em, of course!

But I thought that was *before* you grill them?

Yeah, I forgot that part. Sorry, Steve!

I've seen plenty of posts about ribs. I know perfectly well how
to do boil them properly :-)

I just got done eating. These turned out pretty good. A little
fatty, but I don't mind that. I forgot how good beef rib-meat
tasted since I don't usually buy short ribs, and the regular beef
ribs are nothing but soup bones.

I hadn't had braised short ribs since the Amtrak Crescent Route
last year (New York to New Orleans for Mardi Gras). If you can
get into a sleeper car (I had the handicap room to myself on that
run, which sleeps 3, has it's own shower and TV/Radio), it's
usually worth upgrading just for the 3 included meals a day. The
food on most Amtrak routes is usually pretty good. Just be sure
to bring plenty of alcohol because those little shot-bottles
really put a dent in your wallet(*).

I also did some spicy hush puppies. Light and airy, not like
those dense turds that Long John Silver's sell.

-sw
(*) The Atlanta Amtrak station has a Safeway within walking
distance if you need to re-stock (beer only). All the other
stations on that route are in the boonies.

"Boozie Floozie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Steve Wertz said:

I bought some 1/2" cross cut english-style ribs. Also known as
cross-cut flanken ribs or korean cut ribs. I wouldn't have
bought them except that they were cheap, and if I bought a pack
for $3.50, I got almost $9 worth of other stuff for free (HEB
Meal Deal).

I won't be able to use a grill or smoker tonight. How would you
cook these?

Marinate in korean-barbecue marinade: equal parts water, sugar, and
soy sauce. I almost always cook these on the grill, but they work
under the broiler, too. We marinate them for two days, but shorter
works, too.

Yum!

serene

Yep, what Serene said.

kili

Damsel in dis Dress said:

jmcquown said:

To me "New England Boiled Dinner" involves beef brisket, not short
ribs, but hey, to each their own.

Minnesota Boiled Dinner involves ham, but that may have been just in
our house.

Carol

Again, to each their own! I never had ham except at Easter at my mom's
dinner table. And she only served real butter for rolls on Easter and at
Thanksgiving (and she always burned the rolls! I bought her a timer!). But
she did the margarine thing during the depression and WWII. And wore leg
makeup because they couldn't get stockings. Mom was a Floozie!

Jill