Blackstone Griddle: Asian Flanken Ribs with Fried Rice

 

If you're unfamiliar with flanken ribs, here's a description:  They are pieces of meat thinly sliced across the rib section of beef bones.  Each piece consists of 3-4 small pieces of bone, between sections of flavorful meat.  They are marbled with fat and are super tender after being marinated.

For the marinade, whisk together the following:

1/2 cup low-sodium soy sauce

1/3 cup light brown sugar

1 - 2 t. freshly grated ginger

2 T. rice wine vinegar

1 t. red pepper flakes

1 T. minced garlic

1 t. onion powder

1 t. Tone's Garlic Black Pepper

1/2 t. garlic chili paste

I had about 3 1/2 lbs. of flanken ribs.  If you have more, you may need to increase the marinade ingredients by half.  If you're cooking fewer ribs, half the marinade.  Place ribs in a large Ziploc bag and pour marinade over the ribs. Make COMPLETELY SURE you have sealed the bag properly. Carefully turn the bag over several times to make sure the ribs are all coated with marinade.  

Refrigerate at least 4 hours or, preferably, overnight. And here's the picture of the ribs after overnight in the marinade.  Pour the marinade into a small saucepan and bring to a boil over low heat.  Let gently boil for 4 - 5 minutes.  Remove from heat.

I cooked the flanken ribs on the Blackstone Griddle. Preheat the griddle on medium heat until the surface temperature reaches 350-375 degrees F.  You can determine the temperature of the surface of the griddle by using an infrared thermometer.

Place the ribs onto the hot griddle.  Let the ribs cook for 3 - 4 minutes.

Flip the ribs over using tongs.  Let cook for 3 - 4 minutes.

Using a BBQ sauce brush, lightly coat the ribs with the reserved (and now safe after you've boiled it) marinade.  Flip the ribs and repeat on the other side.

Before I cooked the flanken ribs, I made fried rice on the griddle top.  

Here's what you'll need for the rice:

2 T. butter (divided)

1 large egg, whisked with a splash of water and S and P to taste

1 cup diced peas and carrots (frozen are fine)

3 green onions, thinly sliced (separate the white and green)

1 t. minced garlic

2 T. vegetable oil

2 cups of cold cooked rice (cook the day before and refrigerate)

sesame seeds (for garnish)

Here's what you'll need for the sauce:

2 T. low sodium soy sauce

1 t. fish sauce

1 t. sesame oil

sesame seeds

Whisk together in a small bowl and set aside.

To cook the rice:

Add 1 T. of butter to the preheated griddle.  Slowly pour the eggs into the middle of the griddle and immediately begin to fold the eggs over onto themselves with two metal spatulas.  The eggs will cook very quickly. When the eggs are cooked through, use the spatulas to slide the cooked eggs to the end of the griddle.  Lower that side of the griddle's heat to low.

Add the other tablespoon of butter to the griddle.  Place the peas, carrots, white part of the green onions, and garlic onto the griddle.   Using the spatulas, toss the vegetables until they are softened.  Transfer them to the cool part of the grill along with the cooked eggs.

Pour the vegetable oil onto the griddle and add the rice.  Using the two metal spatulas, toss the rice constantly until the grains of rice are completely separated and are beginning to brown.  Add one-half of the sauce and toss with the rice to combine.

At this point, bring the cooked eggs and vegetables and toss to combine with the rice.  Let the fried rice cook for another minute or two and add the remaining half of the sauce.  Toss to combine with the fried rice.  Remove from the griddle and garnish with sesame seeds.

  

To serve, I placed a serving of fried rice on the place and topped with three of the flanken ribs.  Garnish with the reserved green onions.

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