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GRID IRON GOURMET / THE KITCHEN

American BBQ Flanken-Cut Short Ribs on the Kamado

Flanken-cut short ribs are sliced across the rib bones, giving each piece several small sections of bone surrounded by richly marbled beef. Cooked quickly over charcoal and finished with a sticky American-style barbecue glaze, they develop crisp, smoky edges while remaining juicy inside. This recipe uses 1.5kg of ribs and serves four to six people.

INGREDIENTS

For the ribs

  • 1.5kg flanken-cut beef short ribs, ideally 10–15mm thick
  • 20ml rapeseed oil
  • 30g soft light brown sugar
  • 15g smoked paprika
  • 12g fine sea salt
  • 8g freshly ground black pepper
  • 6g garlic granules
  • 6g onion granules
  • 5g English mustard powder
  • 3g ground cumin
  • 1–2g cayenne pepper

For the barbecue glaze

  • 180g tomato ketchup
  • 50ml apple cider vinegar
  • 40g black treacle
  • 25g soft dark brown sugar
  • 20ml Worcestershire sauce
  • 20g American mustard
  • 10ml hot pepper sauce, or to taste
  • 5g smoked paprika
  • ½ tsp freshly ground black pepper
  • 30ml water
METHOD

  • Pat the short ribs thoroughly dry. Trim away any loose pieces of fat or silverskin, but leave the marbling and firm outer fat in place.
  • Combine the brown sugar, smoked paprika, salt, black pepper, garlic, onion, mustard powder, cumin and cayenne. Lightly coat the ribs with rapeseed oil, then rub the seasoning evenly over both sides.
  • Cover and refrigerate for at least 2 hours, or preferably overnight. Remove the ribs from the fridge approximately 30 minutes before cooking.
  • To make the glaze, place all the glaze ingredients in a small saucepan. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until glossy and slightly thickened. Divide it between two bowls: one for brushing onto the ribs and one kept clean for serving.
  • Fill the Kamado with lumpwood charcoal and arrange it for two-zone cooking. Leave one side over direct heat and provide a cooler area using a half-moon deflector or an area without charcoal immediately beneath it.
  • Bring the Kamado to a dome temperature of 220–240°C. Allow the charcoal to burn cleanly before cooking; the smoke should be light and almost transparent rather than thick and white.
  • Clean and lightly oil the cooking grate. Arrange the ribs over the direct heat without overcrowding them. Close the lid and cook for 2–3 minutes.
  • Turn the ribs and cook for another 2–3 minutes. Move them between the hotter and cooler areas as necessary—the rendered beef fat may cause brief flare-ups.
  • Turn the ribs again and brush the cooked side lightly with barbecue glaze. Cook for 45–60 seconds, then turn, glaze the other side and cook for a further 45–60 seconds. Repeat briefly if you would like a thicker lacquer, but do not leave the sugary glaze directly over the coals for too long.
  • Check the thickest pieces with a temperature probe, avoiding contact with the bones. Aim for approximately 65–70°C, with well-rendered fat, caramelised edges and meat that remains juicy. Particularly thin ribs may be ready before an accurate temperature can be taken, so appearance and texture are equally important.
  • Transfer the ribs to a warm platter and rest for 5 minutes. Brush with a final light coating of the reserved clean sauce and serve the remaining sauce separately.

Sides

  • Sharp buttermilk slaw: Finely shredded cabbage, carrot and red onion dressed with buttermilk, cider vinegar and mustard. Its freshness cuts through the richness of the ribs and sticky glaze.
  • Smoked macaroni cheese: Creamy macaroni cheese finished briefly in the Kamado, allowing the surface to develop a golden crust and gentle charcoal aroma.
  • Charred corn with chilli-lime butter: Grill whole corn cobs alongside the ribs, then coat them with butter, lime zest, chilli and a pinch of sea salt.
  • American-style pit beans: Slowly cooked beans with tomato, mustard, molasses and a little smoked bacon make a substantial accompaniment.
  • Crispy potato wedges: Seasoned with paprika, garlic and black pepper, then roasted until crunchy enough to drag through the extra barbecue sauce.

Matches

  • Apple cider vinegar
  • Black treacle and molasses
  • Smoked paprika
  • Mustard
  • Garlic and onion
  • Chipotle and ancho chilli
  • Black pepper
  • Worcestershire sauce
  • Bourbon
  • Pickled cucumbers
  • Charred sweetcorn
  • Spring onions
  • Mature Cheddar
Preparation Time: Approximately 20 minutes of active preparation, plus at least 2 hours for the ribs to absorb the seasoning. Overnight seasoning will produce the best flavour.
Cooking Time: Approximately 8–12 minutes on the grill, depending on thickness, plus 5 minutes’ resting time. Allow an additional 8–10 minutes to prepare the barbecue glaze.

Hot Tips

  • Flanken ribs are made for relatively fast grilling. Cooking thin pieces for several hours will usually dry them out rather than make them more tender.
  • If your ribs are thicker than 20mm, begin them over indirect heat at approximately 170°C for 15–20 minutes before finishing over direct heat.
  • Keep a cool zone available. The fat renders quickly and can produce fierce flare-ups inside a Kamado.
  • Do not apply the barbecue glaze at the beginning. Its sugar and treacle will burn before the meat has cooked.
  • Work in batches if necessary. Crowding the grill lowers the heat and prevents the ribs from developing a good crust.
  • A small chunk of oak, hickory or cherry wood can be added to the charcoal, but use it sparingly. These thin ribs absorb smoke quickly.
  • Cut between the individual bones at the table to make smaller, easy-to-handle pieces.

Print recipe

Pairings

Red Wine

  • Californian Zinfandel: Its ripe blackberry fruit, pepper and gentle sweetness work particularly well with the dark barbecue glaze.
  • Australian Shiraz: A full-bodied, peppery Shiraz has enough richness to stand up to the beef, smoke and charred edges.
  • Argentinian Malbec: Look for one with dark plum fruit and moderate oak; its rounded tannins suit the fattiness of short ribs without becoming harsh.

White Wine

  • Oaked Chardonnay: A full, buttery Chardonnay has the body to accompany beef, while its toasted oak character echoes the charcoal cooking.
  • Chenin Blanc: An off-dry South African Chenin provides acidity for the rendered fat and a touch of sweetness for the glaze.
  • Gewürztraminer: Its aromatic fruit and gentle sweetness are particularly effective if you increase the chilli in the sauce.

Beer & Cider

  • American pale ale: Citrus-forward hops refresh the palate, while the beer’s malt backbone complements the caramelised beef.
  • West Coast IPA: A good choice for a spicier glaze, although an extremely bitter version can overwhelm the meat.
  • Dark lager or amber ale: Toasted malt flavours mirror the char without introducing too much sweetness.
  • Dry farmhouse cider: Crisp apple acidity cuts through the beef fat and works naturally with the cider vinegar in the sauce.

Non-Alcoholic

  • Sparkling apple and ginger: Sharp apple juice topped with sparkling water and fresh ginger provides sweetness, acidity and heat.
  • Unsweetened lemon iced tea: Its slight bitterness and citrus freshness balance the sticky glaze.
  • Alcohol-free pale ale: Choose a hop-forward version with enough bitterness to cleanse the palate.
  • Lime and mint soda: Fresh lime juice, bruised mint and soda water make a clean, refreshing contrast to the smoky beef.

Shop for Ingredients

Flanken-cut beef short ribs in thin bone-in strips

Flanken Cut Short Ribs

Native Breed Beef Flanken Cut Short Ribs – approximately 1.5–1.75kg. Beef short ribs sliced across the rib bones into thinner strips with several small bone cross-sections. Ideal for marinating, Korean-style Galbi/Kalbi, grilling or barbecue; can also be braised. Generally serves four.

£39.19

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