Flanken Cut Beef Ribs, or Asado de Tira, are often served in South America. They are just like ordinary ribs, but cut across the plate. These are known as Flanken Cut Ribs. They’re a great match for the grill, and a fun alternative to pork ribs.
- 4.5 lbs flanken cut beef ribs Asado de Tira
- 1 tbsp thyme
- 1 tsp smoked paprika powder
- 1 tsp allspice
- 2 tsp onion powder
- 1 tsp salt
- Rinse the ribs with cold water and pat them dry with a paper towel. This is done to get rid of any bone residue from the sawing.
- Mix the spices in small bowl and stir well. Sprinkle evenly all over the ribs, and rub it in with your hands. Place them in a plastic bag, squeeze out all the air, and leave for a few hours in the fridge, preferably overnight.
- Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Add some wood chunks for smoking if you like. Place the ribs on the grill and leave them for two hours.
- Now remove them and wrap them snugly in aluminum foil, and put back on the grill for another two hours of braising.
- After braising, bring them in and unwrap them. Get rid of any juices collected in the foil package(s).
- Drizzle a thin layer of honey evenly over the ribs, and in the meantime let the fire get stoked for searing. Once it is hot and ready, place the ribs on the grates for a minute or two of direct grilling, so the honey caramelizes.
- Now the ribs are done, bring them in and place them in a casserole pan (or similar), with a lid or cover, and let them rest for 20 minutes. The should be covered so they don’t drop in temp too much. Serve them to your guests and enjoy!