Flanken-Style Korean BBQ Ribs

Prep Time: 40 minutes (plus marination time)
Cook Time: 6 minutes
Feeds: 4-5 hungry BBQ enthusiasts

Ingredients:

For the Sweet Ribs:

• 1.5 kg flanken beef ribs
• Salt and black pepper, to taste
• 1/4 cup light soy sauce (for that perfect balance of saltiness)
• 2 tablespoons brown sugar
• 2 tablespoons mirin (rice wine)
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• A dash of sesame oil

For the Sweet Cucumber Salad:

• 2 cucumbers, thinly sliced
• 1/4 cup rice vinegar (or rice wine vinegar, same thing!)
• 2 tablespoons brown sugar
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• A pinch of red pepper flakes (adjust to your heat preference)
• Sesame seeds for garnish

For the Jasmine Rice:

• 2 cups jasmine rice
• 4 cups water
• A pinch of salt

Garnish Options (Choose Your Favourites):

• Sliced Green Onions
• Toasted Sesame Seeds
• Fresh Coriander Leaves
• Lime Wedges

Instructions:

Sweet Ribs:

Prep the Ribs: Pat the flanken ribs dry with paper towels. Season them with a pinch of salt and black pepper.

Prepare the Marinade: In a bowl, mix together light soy sauce, brown sugar, mirin, minced garlic, grated ginger, and a dash of sesame oil. This creates a sweet and savoury marinade.

Marinate the Ribs: Place the ribs in a shallow dish and pour the marinade over them. Ensure the ribs are well coated. Let them marinate for at least 30 minutes or up to 2 hours.

Grill ‘Em: Fire up your Kamado Joe Classic 3 to medium-high heat, around 200°C (392°F). Grill the marinated ribs for about 2-3 minutes per side, or until they’re caramelized and cooked to your desired doneness.

Sweet Cucumber Salad:

Prepare the Cucumbers: Thinly slice the cucumbers and place them in a bowl.

Make the Dressing: In a separate bowl, whisk together rice vinegar, brown sugar, light soy sauce, sesame oil, and a pinch of red pepper flakes.

Toss and Garnish: Pour the dressing over the sliced cucumbers and toss to coat. Sprinkle with sesame seeds for that extra touch of flavour.

Jasmine Rice:

Rinse the Rice: Rinse the jasmine rice in cold water until the water runs clear. This helps remove excess starch for fluffier rice.

Cook the Rice: In a pot, combine the rinsed rice, 4 cups of water, and a pinch of salt. Give it a good stir. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid. Keep an eye on it to prevent sticking, and fluff the rice with a fork when it’s done.