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By Star Mountain Kitchen
Flanken ribs, or thinly-cut strips of beef short ribs, are the star of this recipe. Also known as "Korean-style" ribs, they cook quickly and take on flavor incredibly well. We sourced our flanken ribs from Wickens Ranch. Marinated in apple cider and served with apple sauce, this dish is a new fall classic.
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Entrée
American
Star Mountain Ranch
4-6
Flanken ribs, or thinly-cut strips of beef short ribs, are the star of this recipe. Also known as "Korean-style" short ribs, they cook quickly and take on flavor incredibly well. We sourced our flanken ribs from Wickens Ranch. Marinated in apple cider and served with applesauce, this dish is a fresh fall classic.
1 qt apple cider
¼ cup water
2-4 lbs flanken ribs (about 2 per person)
4 cloves garlic
1 tbsp peeled & grated ginger
2 tbsp ketchup
1 tbsp coconut aminos or soy sauce
1 tbsp apple cider vinegar
¾ tsp red pepper flakes
1 large yellow onion
Sea salt
2 scallions, sliced thinly, for garnish
4 apples of mixed variety, peeled, cored, and chopped into medium dice
⅓ cup water
1 cinnamon stick or cinnamon powder to taste
In a large saucepan over medium heat, simmer the apple cider until reduced by at least half, about 20-25 minutes. Monitor closely to prevent burning as it thickens. Once the cider achieves a thick, dark caramel color, add water and swirl the pan to prevent burning. Remove from heat while preparing the ribs.
In a large mixing bowl, combine garlic, grated ginger, ketchup, coconut aminos/soy sauce, vinegar, and pepper flakes with the reduced apple cider.
Preheat your oven to 275°F. Rinse and pat dry the ribs, then season with sea salt. Peel and clean the onion, then cut into 1⁄4 inch pieces from root to blossom end. Place the onion in the bottom of a large Dutch oven.
Coat the ribs with the cider caramel sauce on both sides, then arrange them on top of the onion in the Dutch oven. Pour any remaining sauce over the ribs. Bake for 2-3 hours, depending on the quantity of ribs, or until very tender and falling off the bone.
Meanwhile, prepare the applesauce: In a large saucepan with a lid, simmer the apples covered with water, adding a sprinkle of sea salt and cinnamon, until they are thoroughly cooked. Add sweetener of your choice to taste, adjusting sweetness and spice levels according to your preference.
Let the mixture cool, then blend using an immersion blender or food processor until you reach your desired consistency. Prepare to warm the desired amount of applesauce for the ribs.
Once the flanken ribs are finished cooking, remove the ribs from the sauce. Spoon warm applesauce onto a serving platter and arrange the ribs on top. Strain the liquid from the Dutch oven into a saucepan, removing any bone pieces, and reduce the sauce over medium heat. Pour the sauce over the ribs, garnish with scallions, and serve warm.
You can store extra applesauce in the refrigerator in an airtight container for up to 1 week!
