I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Flanken Ribs
...in your mind.
You must accept cookies to see this video.
Grilled Flanken Ribs

Grilled Flanken Ribs

Some of our family's favorite ribs that go perfectly with this dog simple & delicious Warm Potato & Arugula salad.

Serves 4

Ingredients

Ribs

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme, or 1 tablespoon fresh
  • 1 teaspoon dried rosemary, or 1 tablespoon fresh
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt & black pepper to taste
  • 1 tablespoon hot honey
  • Zest of 1 lemon
  • 3-4pounds ‘flanken’ style ribs

‍

Warm Potato & Arugula Salad

  • 1/4 cup olive oil, plus extra for potatoes
  • 1 tablespoon Dijon mustard
  • 1 tablespoon garlic paste
  • ¼ teaspoon smoked paprika
  • Juice of ½ lemon
  • Kosher salt & coarse ground black pepper
  • 5 ounces baby arugula
  • 1.5 pounds baby potatoes, halved

Directions

Ribs

  1. Whisk all ingredients (except ribs) in a bowl until well combined
  2. Pour over ribs in a ziplock bag or in a shallow dish, then cover
  3. Marinate3-4 hours, or overnight in the fridge
  4. Remove from fridge 30 minutes before cooking
  5. Preheat grill to medium-high, spray grill and depending on how thick cook about 2–3 minutes a side until beautifully charred and cooked to your liking – somewhere between130 and 135 will give you a nice medium rare
  6. Let rest loosely covered 5-10 minutes before serving

‍

Warm Potato & Arugula Salad

  1. Preheat oven to 425
  2. Slice potatoes in half, place on a baking sheet, drizzle with a little olive oil and season with salt & pepper
  3. Bake about 30 minutes or until browned and crispy
  4. Combine olive oil, Dijon, garlic paste, paprika, lemon juice and salt & pepper to taste – mix well and set aside
  5. To serve, toss the warm potatoes with arugula and some of the vinaigrette (you can always add more) so the greens wilt slightly
  6. Add more salt & pepper if necessary - serve