Flanken ribs, kalbi or cross cut beef short ribs - it all adds up to the same thing and last night we tried cooking them for the first time. They're awesome.
You see we spotted the ribs in Newport's Fred Meyer when we were there last week and after seeing them in this month's Bon Appetit, of course we had to try them. Just so you know, I didn't use their recipe because the ribs we ended up buying were already marinated. Thank goodness because I wasn't about to part with $5 for a little iddy biddy bottle of sesame oil, and another $4 for soy sauce when I have a ton of it in Tucson that I bought for a fraction of the cost at Lee Lee's Supermarket. Just sayin'.
Anyway, I added a little more teriyaki to the ribs along with 3 tablespoons of minced ginger and a couple cloves of smashed garlic and we let them percolate all afternoon. The Big Guy cooked them over a medium hot charcoal fire for about 6 minutes total - just until they're done. Be sure to bring the ribs to room temperature before cooking so you get a quick sear.
We had them on a little broccoli slaw dressed with some teriyaki and a touch of toasted sesame seeds and boy were they tender tasty little morsels. So incredible are they that when I wanted more there was just a pile of bones left. My bad - the Big Guy eats at the speed of light and me much less so, particularly with that broken crown I'm nursing.
All it means is that we'll have to enjoy them again in the very near future. Wouldn't that be a terrible thing?