How to Cook Beef Flanken Ribs in the Oven for finger-licking BBQ Perfection

Beef flanken ribs are a revelation for barbecue lovers. These unique ribs are cut across the bones into thin strips that become meltingly tender and flavorful when roasted low and slow in the oven. I’m going to share my secrets for making the most insanely delicious oven-barbecued flanken ribs you’ve ever tasted.

What Are Flanken Ribs?

Flanken ribs come from the bottom sirloin area of the cow. They are cut across the bones into thin strips, usually around 1 inch thick. This leaves a row of small bones running through each strip of meat.

The crosscut style is also called Korean-cut or LA-cut ribs. That’s because flanken ribs are quite popular in Korean barbecue where the thin slices cook quickly over high heat. The style is also common in Los Angeles delis and barbecue joints.

Flanken ribs are different from standard beef ribs that are cut parallel to the bones into large, meaty slabs. Those are usually called English cut or Texas style beef ribs.

The crosscut flanken style has a few advantages:

• The thin strips cook faster since heat penetrates from both sides

• More surface area means more flavorful bark when barbecue.

• The small bones impart richness and flavor as the meat cooks.

• The smaller strips are easier to eat than huge Texas-style ribs.

So flanken ribs have a lot going for them! Now let’s talk about how to make them into finger-licking oven-baked barbecue perfection.

Choosing and Preparing Flanken Ribs

• Pick meaty strips – Look for flanken ribs with a good ratio of meat to bone. Thicker strips around 1 inch wide generally yield the best results.

• Plan 0.5 pound per serving – Figure around a half pound of flanken ribs per person when planning quantities to cook.

• Remove membrane – On the underside is a shiny white membrane covering the bones. Peel this off with a knife before seasoning the ribs.

• Pat dry – Lightly pat both sides of the ribs with paper towels to remove excess moisture before adding rub.

Create Flavor with Dry Rubs

Dry rubs are essential for maximizing the flavor of flanken ribs before cooking. The spice blends form a tasty, textured bark on the exterior of the meat. Here are a few tips for rib perfection:

• Make your own – While store-bought rubs work, homemade blends taste far superior.

• Use lots of spices – Don’t be afraid to include 12 or more herbs and spices in a custom flanken rib rub.

• Mix sweet and heat – Balance sweet ingredients like brown sugar with spicy ones like chili powder.

• Apply generously – Coat every inch of the ribs with the rub, pressing to help it adhere.

• Let sit – Once rubbed, refrigerate for at least 2 hours and up to 24 for optimal flavor penetration.

My favorite homemade flanken rib rub includes 16 different spices like smoked paprika, brown sugar, garlic powder, cumin, and more. The complex blend of flavors makes the ribs unforgettable.

Low and Slow Oven Barbecue Method

Cooking flanken ribs using an indirect oven barbecue method results in incredible texture and moisture. Here are the steps:

• Start low – Begin by cooking at 275°F, which gently cooks the meat without drying it out.

• Cook 1-2 hours – How long depends on thickness, but expect to cook at least 1 hour per side.

• Flip halfway – Turn ribs over after the first hour to ensure even doneness.

• Finish hot – Turn heat up to 450°F at the end to crisp and caramelize the outsides.

• Watch closely – Don’t walk away or the sugar in the rub may burn at high heat.

This low and slow roasting renders out fat, tenderizes the meat, and infuses maximum flavor.

Sauce ’em Up

What’s barbecue without sauce? Brushing the ribs with a flavorful barbecue sauce adds another layer of messy deliciousness.

• Make your own – Like rubs, homemade sauces trump bottled ones.

• Combine sauces – Mix a sweeter sauce with a spicier one to balance flavor.

• Brush on – Liberally baste ribs with sauce when almost finished cooking.

• Avoid burning – Be careful not to scorch the sugar when sauce is cooked at high heat.

I love using a 50/50 mix of sweet and spicy homemade sauces on my oven-barbecued flanken ribs. It provides the perfect sticky finish.

Step-By-Step Flanken Rib Recipe

Now that you know the secrets, let’s walk through a full recipe from start to sweet, smoky finish. I’ll share tips, temps, and timing for flawless results.

Ingredients

• 4 pounds beef flanken ribs, 1 inch thick
• Dry Rub
  • Spices like mustard powder, paprika, brown sugar, garlic powder, etc.
• Barbecue Sauce
  • 1 cup sweet sauce
  • 1 cup spicy sauce

Instructions

1. Peel rib membrane – Use a knife to remove the membrane from the bone side.

2. Pat ribs dry – Remove excess moisture with paper towels.

3. Make dry rub – Combine 12 or more spices in a small bowl.

4. Generously coat – Apply rub to all sides of the ribs, pressing to adhere.

5. Refrigerate 2+ hours – Let sit to absorb flavors. Overnight is even better.

6. Preheat oven to 275°F – Use low temp to gently roast ribs.

7. Place on sheet pan – Arrange ribs evenly spaced on a foil-lined pan.

8. Cook 1 hour – Roast at 275°F for the first hour to start tenderizing.

9. Flip ribs – Remove pan and carefully turn all ribs over.

10. Cook 1 more hour – Return to oven for second hour, until nicely browned.

11. Make sauce – Mix sweet and spicy barbecue sauces while ribs cook.

12. Turn oven to 450°F – Heat oven to finish ribs at higher temp.

13. Brush sauce – Thickly coat both sides of ribs with sauce mixture.

14. Return to oven 2-3 minutes – Crisp ribs at 450°F without burning sauce.

15. Rest 5 minutes – Let sit before cutting ribs into individual strips.

16. Serve and enjoy! – Slice into strips and dig into these amazing oven-barbecued flanken ribs!

The two stages of roasting along with the homemade dry rub and sauce come together to produce beefy, tender and juicy ribs packed with incredible smoky barbecue flavor.

More Useful Tips for Flawless Flanken Ribs

• If ribs start browning too quickly, tent foil over them.
• Use tongs and an instant read thermometer to test doneness.
• 185°F is ideal internal temp for tender, juicy ribs.
• Let ribs rest at least 5 minutes before slicing and serving.
• Refrigerate leftovers within 2 hours and use within 4 days.
• Reheat leftovers in a