Flanken ribs take a marinade well and grill fast. English cut ribs want three hours and a covered tray.
Two cuts, two methods
Flanken is cut across the bones, so each strip is thin with several bone cross-sections. It marinates in a couple of hours and grills in about six minutes. English cut runs between the bones and leaves a thick block of meat — that one needs the long, low treatment.
The slow version
- Brown the ribs hard on every side first; it is worth the extra pan.
- Cover with stock to about two thirds up the meat, not over the top.
- Lid on, 300°F, three hours. Check at two and a half.
- Rest them in the liquid, then reduce it hard for the sauce.
Ask us to cut them either way — it costs the same and takes a minute on the band saw.
