Dd's Teriyaki Flanken Short Ribs

This looks so yummy!

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TERIYAKI FLANKEN SHORT RIBS

 

1 # flanken-style short ribs, ½-inch thick, cut in half

Marinade:

¼ c. soy sauce

2 TB agave nectar

2 TB sake

2 TB mirin

1 TB vegetable oil

1 ½ tsp. toasted sesame oil

2 tsp. baking soda

1 TB ginger, minced

3 cloves garlic, crushed

¼ tsp. sriracha sauce, to taste

Garnish: chopped green onion

 

 

In a shallow dish combine marinade ingredients well. Add ribs; toss to coat well. Refrigerate 4-5 hours. 

Remove ribs from refrigerator 30 minutes before cooking. In a saucepan over medium heat brown ribs on both sides. Remove to dish; set aside. Continue with remaining ribs.  Save marinade. Return reserved ribs to saucepan with any remaining marinade. Simmer on low for 20-30 minutes until cooked through and marinade has thickened. 

For service garnish with green onion. Serves 3.