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Teri Peri Flanken Ribs

 

Ingredients:

  • 2 lbs flanken-cut beef ribs. Ask your halal butcher to cut a rack of beef ribs into individual 1/2 inch thick pieces.  FYI, flanken cut is sometimes called Kalbi or Korean style. They are available online from some halal butchers (shepardmeats.com)
  • 3 tablespoons Teri peri rub
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 1/4 cup vinegar, rice or apple
  • 3 tablespoon sesame oil
  • 1/2 pear, chopped (optional; will tenderize meat)
  • 1/2 apple, chopped (optional; will tenderize meat)
  • 1/2 kiwi peeled (optional; will tenderize meat)
  • sliced green onions (garnish)
  • sesame seeds (garnish)
  • lime  (garnish)

Directions:

  1. Blend all ingredients, except the beef ribs. Reserve about 1/4 cup of this marinade for basting.
  2. Rinse beef ribs under water. They are machine cut and can have some residue or bone fragments.
  3. Place ribs in a ziplock back and pour marinade. Mix well. Marinate the beef ribs for 24-48 hours.
  4.  Grill over high heat for about 3-5 minutes per side. When flipping, baste with a little reserved marinade.
  5. Squeeze lime juice over the ribs and garnish with green onions and sesame seeds

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