Char Siu Flanken Ribs

[HighOnSmoke]

I bought a package of Korean Short Ribs (AKA Flanken Ribs) from Porter Road butcher. There were 9 large ribs in the package
and since there is only the two of us at home, I decided to cut them in half and freeze the other half. This is how they looked
after 8 hours in the Char Siu (package bought) sauce.


I am using the Weber Q1200 tonight at medium high heat. This is what they looked after the first flip at 2 minutes.


Another 2 minutes and they were done.


My plate with a Chinese Buffet Seafood Bake and a Golden Corral Seafood Salad. My wife found these recipes on a website
named copy kat recipes (all one word). The only variation she made in the seafood bake was she didn’t use lobster or shrimp
in it. She picked up a large package of imitation crab from Sam’s club and that is what she used.


Everything came out delicious! Will be doing this again!

[sparky]

Those look good.

[Ka Honu]

Pretty neat! Char siu is traditionally pork and it's popular here (since we are essentially an Asian community in our food choices). It's also used often on chicken and occasionally on other critters (e.g., turkey tails, goat, & wild pig). No reason it wouldn't be great for cow parts.

[Pappymn]

Love me some char sui. Looks great


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[smokeasaurus]

looking real good.

[Pac Man]

That meal looks incredibly delicious.