Teriyaki Flanken Short Ribs
Grilled flanken style short ribs marinated in a flavorful pineapple teriyaki sauce are tender, juicy, and so flavorful!
My son doesn’t really care for a big steak but he does like flanken style short ribs so I make them fairly often when we want beef. I had pineapple juice in the fridge so I went in search of a recipe using it. I found an easy pineapple teriyaki steak marinade on My Chicago Steak that looked tasty. I adapted the recipe a bit by not using the pieces of pineapple just the juice, I used less olive oil, used rice vinegar instead of plain vinegar, and added some sriracha sauce for a kick. The meat marinated overnight and I grilled them using my grill pan but cooking them on a grill would be terrific too. The ribs were tangy, sweet, spicy, and totally delicious. These teriyaki flanken short ribs paired nicely with garlic rice and sautéed bok choy with snow peas and my entire family enjoyed them.
How to Make Teriyaki Flanken Short Ribs
Combine the pineapple juice, soy sauce, brown sugar, olive oil, sesame oil, minced ginger, minced garlic, and sriracha together in a large ziplock bag; seal and mix well.
Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly. Refrigerate for 1-24 hours (I marinated for about 12 hours).
Remove the meat from the refrigerator 30 minutes prior to cooking. Remove the short ribs from the marinade and season with sea salt and freshly cracked pepper, to taste.
Heat a grill pan over medium-high heat. Coat with cooking spray then lay a few of the short ribs in the HOT grill pan and cook for 4-5 minutes, or until browned, then flip and continue to cook for another 2-3 minutes, or until cooked to your desired degree of doneness. Remove from the pan and set aside on a serving plate with a loose tin foil tent. Finish cooking the remaining short ribs.
Side Note: My flanken short ribs were thicker than normal. If yours are quite thin, cook for less time.
Serve the teriyaki flanken short ribs topped with toasted sesame seeds and chopped cilantro. Enjoy.
Equipment
Ingredients
- 2 lbs flanken short ribs
- ⅓ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp minced ginger
- 3 cloves of garlic, minced
- ¼-½ tsp Sriracha sauce, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp Fresh cilantro, chopped, for serving
- 1 tsp toasted sesame seeds, for serving
Instructions
- Combine the pineapple juice, soy sauce, brown sugar, olive oil, sesame oil, minced ginger, minced garlic, and sriracha together in a large ziplock bag; seal and mix well.
- Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly. Refrigerate for 1-24 hours (I marinated for about 12 hours).
- Remove the meat from the refrigerator 30 minutes prior to cooking.
- Remove the short ribs from the marinade and season them with sea salt and freshly cracked pepper, to taste.
- Heat a grill pan over medium-high heat. Coat with cooking spray then lay a few of the short ribs in the HOT grill pan and cook for 3-4 minutes then flip and continue to cook for another 2-3 minutes, or until cooked to your desired degree of doneness. Remove from the pan and set aside on a serving plate with a loose tin foil tent. Finish cooking the remaining short ribs. Side Note: My flanken short ribs were thicker than normal. If yours are quite thin, cook for less time.
- Serve the teriyaki flanken short ribs topped with chopped cilantro and toasted sesame seeds. Enjoy.
Absolutely mouthwatering! I have never tried rips with teriyaki. Can’t wait to try it!
They look delicious Pam and one of the days I’m going to try making Asian flavored ribs.
Perfect for Father’s Day.