Best Hawaiian Flanken Short Ribs Made In Clay Pot Recipes
APRICOT FLANKEN SHORT RIBS IN A CLAY POT
My own recipe-delicious! -use medium size unglazed clay pot ( Romertopft). Use flanken ribs-they are such meatier and tastier. Everglades seasoning is a wonderful all-purpose seasoning available in all the supermarkets in Florida. Substitute seasoned salt instead.
Provided by petlover
Categories Roast Beef
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak Clay Pot for 30 minutes in water ( top and bottom).
- Put 1/2 of onions and garlic into the bottom of the pot.
- Put ribs over.
- Mix preserves, ketchup, Worcestershire, vinegar and seasonings together. Add beef broth and mix together thoroughly. Pour over ribs.
- Put other half on onions and garlic over top.
- Cover the clay pot with the cover and place in cold oven. Bake at 400F for 3 hours. Taste and correct seasonings with salt and pepper if necessary.
- Serve over rice.
Nutrition Facts : Calories 2011.8, Fat 165, SaturatedFat 71.7, Cholesterol 344.7, Sodium 891.8, Carbohydrate 63, Fiber 1.1, Sugar 41.5, Protein 68.2
HAWAIIAN-STYLE KALBI RIBS
Aloha! I started making these when we lived in Hawaii and they are still one of my favorite things to grill. The recipe comes from "A Taste of Aloha" by the Junior League of Honolulu. Cooking time includes marinating time but not actual grilling time since it's up to the chef.
Provided by Lvs2Cook
Categories Meat
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and marinate ribs for 4 hours.
- Broil or barbecue to desired degree of doneness.
Nutrition Facts : Calories 1088.7, Fat 85.6, SaturatedFat 36.2, Cholesterol 172.4, Sodium 3128.6, Carbohydrate 40.8, Fiber 0.5, Sugar 38.4, Protein 38.4
DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS
Steps:
- In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
- Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
- Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
- Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.
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