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Love the flanken style because it allows more of the lovely marrow stuff to mix with the braising sauce - and that makes it so much better! I also find that there is more meat to the flanken ones - but - I am kookie like that! They are wonderful - and I am such a fan of braising, also - but I do the stovetop braising, because down here in southern LA - it is cooler to do it on the stovetop than to get the oven going. ;) And I love braised meat all year long! I must get those flanken ribs to put them into the rotation for diversity!

Lea - you're right about the marrow and I hear you re braising stove top instead of in the oven. No wonder my kitchen in Tucson was so darned hot. LOL

You know flanken are my quick fire bbq favorite...they are so tender and tasty. I will have to try them this way at the goat house (no bbq there yet). Nice!

I agree, flanken ribs are fabulous on the barby but they're pretty darned good this way too. So much flavor in such a small package.

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