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Teriyaki Flanken Short Ribs

Teriyaki Flanken Short Ribs

Sweet, smoky, salty, and charred in all the right ways—these Teriyaki Flanken Short Ribs from ambassador Joe DiApice are one of the easiest live-fire cooks you can make. Marinated overnight and grilled hot and fast over lump charcoal, they’re perfect for summer cookouts and backyard gatherings.

Prep

10 minutes (plus 24-hour marinade)

Cook time

10–15 minutes

Serves

4–6

Steps

  1. Place the flanken short ribs in a large container or zip-top bag and pour over the teriyaki marinade.
  2. Refrigerate and marinate for at least 24 hours.
  3. Prepare a grill for direct high-heat cooking using Bear Mountain Hardwood Lump Charcoal.
  4. Place the ribs directly over the coals and cook hot and fast.
  5. Flip every 30 seconds to build a flavorful crust while preventing the marinade from burning too aggressively. A little char is encouraged.
  6. Cook until the ribs are caramelized and cooked through to your preferred doneness.
  7. Remove from the grill and serve immediately.

Ingredients:

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Teriyaki Flanken Short Ribs

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Hardwood BBQ Lump Charcoal - 16 LB

Hardwood BBQ Lump Charcoal - 16 LB

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