Grilled 3-Chile Pepper Flanken Ribs


1/2 cup NAKANO Seasoned Rice Vinegar—Original
2 Tbsp. ancho chile powder (mild)
2 Tbsp. New Mexican chile powder (mild)
1 to 2 tsp. chipotle chile powder (hot!)
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
4 lbs. (3/4 to 1-inch thick) flanken-style beef short ribs


In a small bowl, combine the seasoned rice vinegar, chile powders, garlic powder, salt and pepper; mix well. Stir in the oil; set aside.

Place ribs in a large non-reactive pan; rub chile mixture over all sides of ribs. Let stand 5 minutes (can be prepared up to 24 hours ahead).

Grill ribs over medium-high heat, turning as needed to prevent burning, about 3 to 5 minutes per side. To Broil: Move an oven shelf to the middle position. About 15 minutes before cooking, preheat the broiler on high. Arrange ribs in a single layer in a broiler pan (lined with foil, if desired). Place pan on the middle shelf; broil until nicely browned, about 5 minutes. Turn ribs over; broil 3 to 5 minutes or until ribs are cooked as desired.

Makes 4 to 8 servings.


Per serving (8 servings): 230 calories, 19g protein, 6g carb, 0g fiber, 14g fat (4.5g sat. fat), 55mg chol, 760mg sodium

Grilled 3-Chile Pepper Flanken Ribs
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