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Grilled Mexican Flanken Short Ribs

Savor Juicy Grilled Mexican Flanken Short Ribs Tonight

Savor juicy grilled Mexican flanken short ribs marinated in a flavorful carne asada sauce for an unforgettable dinner.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 6 hours
Total Time 6 hours 40 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds flanken-style short ribs Select well-marbled cuts for best texture.
  • 1/2 cup soy sauce Gluten-free soy sauce is an alternative.
  • 1/4 cup vegetable or olive oil
  • 1/4 cup white vinegar You can swap it for apple cider vinegar.
  • 1 teaspoon white pepper Feel free to use black pepper instead.
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder Fresh garlic can be a substitute.
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder Adjust as needed for heat.
  • 1 teaspoon paprika Smoked paprika can add extra depth.
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika Optional.
  • 5 cloves garlic Minced.
  • 1 cup fresh cilantro For garnish.
  • 1 lime juice From one lime.
  • 2 tablespoons green onion Optional.
  • 4 wedges lime For serving.
For Serving
  • 4 cups cilantro lime rice
  • 2 cups spicy pinto beans
  • 1 salad Mexican wedge salad

Equipment

  • Grill
  • Mixing Bowl
  • ziplock bag
  • Saucepan

Method
 

Preparation
  1. In a large mixing bowl or ziplock bag, combine the soy sauce, vegetable oil, white vinegar, white pepper, cumin, coriander, garlic powder, onion powder, chili powder, paprika, oregano, smoked paprika (if using), minced garlic, chopped cilantro, and the juice of one lime. Mix thoroughly.
  2. Add the flanken short ribs into the marinade, ensuring each piece is thoroughly coated. Seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 6 hours, ideally overnight.
  3. Remove the marinated flanken short ribs from the refrigerator and let them rest at room temperature for about 30 minutes.
  4. Preheat your grill or grill pan to medium-high heat, ensuring it reaches around 400°F (204°C).
  5. Lightly coat the grill grates with cooking spray, then place the flanken short ribs on the grill. Grill for 3-4 minutes on one side, then flip and cook for an additional 2-3 minutes.
  6. Remove the ribs and tent them with foil. Allow to rest for 5 minutes.
  7. While the ribs rest, take the remaining marinade and mix it with ¼ cup of water in a saucepan. Bring to a boil and simmer for 3-5 minutes to ensure food safety. Strain the sauce.
  8. Slice the ribs and arrange on a platter. Sprinkle with fresh cilantro and green onions, and serve with lime wedges.

Nutrition

Serving: 1ribsCalories: 350kcalCarbohydrates: 5gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 50IUCalcium: 20mgIron: 2mg

Notes

For the best flavor, marinate longer if possible, and ensure ribs rest after grilling for juiciness.

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