- Flanken-style (also known as Koreanstyle) ribs are actually beef short ribs that have been cut crosswise across the bones into ½-inch-thick pieces.
- ¼ cup Asian Dry Rub
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup toasted sesame oil
- 10 cloves garlic, minced
- 4 green onions, sliced
- 4 pounds Korean-style short ribs
- Few handfuls of chopped cilantro, for serving
- Few tablespoons toasted sesame seeds, for serving
Combine rub, soy sauce, rice vinegar, sesame oil, garlic and onions in a large zip-top bag. Add ribs, and seal. Gently smush the bag around to coat the ribs evenly. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
Heat grill or grill pan to medium-high. Drain the ribs and discard the marinade. Grill ribs in batches until browned and medium rare, about 3 minutes per side. Arrange ribs on a platter, sprinkle with cilantro and sesame seeds and serve.