hawaiian/flaken ribs

Pork Puller

i just bought some beef ribs that are cut rather thin (1/2").they are real meaty just thin. Would appreciate any recommendations or advice on how to cook these things. I was thinking of raised grid, direct, 220 grid. Thanks, Keith

Richard

pork puller,
Here is one idea.[p]Beef, Ribs, Bulgoki, Kalbi, Oriental, Korean, Nature Boy
[p]Ingredients
10 lb Korean Style Beef Ribs (cut across the bone, approx. 3/8
2 bunches of green onions
1/4 cup sesame seeds
?? Sesame oil
?? Soy Sauce




Preparation Directions:
1 Find Korean Style beef ribs. They are beef ribs cut accross the bones. Approx. 3/8" thick. Most korean markets carry them. When my brother-in-law was in town we found them at the Military Base Commissary. Local grocery stores didn't seem to want to cut them that thin. They said that style of ribs is cut on a multi-blade band saw.
2 Roast sesame seeds, or cook up in pan until golden and fragrant.
3 Crush sesame seeds slightly (I use mortar & pestal)
4 Chop green onions
5 Lay one layer of ribs in casserole dish. (or any big pot that will hold all the ribs)
6 Sprinkle liberally sesame oil and soy sauce on ribs (I know oil and water don't mix, but it works fine!)
7 Sprinkle green onions and crushed sesame seeds on ribs.
8 Start another layer of ribs on top, and repeat with oil, seeds, soy, onions.
9 When you are out of ribs, let stand a few hours.
10 Transfer to another container by taking top layer of ribs and laying on bottom. Relayer all ribs in new container in new "stacking order"
11 Dump remaining marinade from original container over top.
12 Let stand another hour or five.
13 Ready to cook!!
Cooking Directions:
1 Fire up the egg.
2 If you like them crusty, cook like a steak.
3 Sear hot (700-750) for a minute or two on a side, then close up egg drafts and cook a few more minutes depending on you liking.
4 They are pretty thin so they cook fast.
5 If you like them less crusty, sear very quickly, then close up drafts and cook 10 or 15 minutes.
6 As you can see, everything is kind of loose here!! But they always taste good.
Special Instructions:
1 Serve with asian wet sticky rice and a vinegarette type of salad, with lettuce, tomatoes and cucumbers.
2 Simple and good.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: Chris Capell, Nature Boy[p]Source: BGE Forum, Nature Boy


[p]

Pork Puller

Richard,
thanks for the recipe,sounds good.these ribs came from the market with rub already on them so i'll do a lo & slo on them.if i like them i'll try the soy and seseme thing next time.i really like both of them.i found some info on thirdeye's sight that was helpful.this cook should be similar to pork steaks.
thanks
keith