Last week I ordered some beef flanken ribs from the butcher in our small village of Waiblingen. I had printed off pictures of the cut, both raw and grilling on a barbecue. Flanken is a German word and the young apprentice, language permitting, led me to believe that we had an understanding. Not. When I picked up the ribs on Saturday, they were thick cut and more suited to braising than grilling. S…!
The meat was good looking so I attempted, with the help of English speaking German customers, to tell today’s professional butcher what the problem was. He understood and took the slabs to the back to slice them thinner but, unfortunately, did not have a slicer strong enough to go through the bones. Resigned, I told him I would accept them as is because I knew I could braise them. He apologized, discounted the meat by half and promised to have the correctly sliced ribs by next Saturday 🙂
You might have noticed that I love indirect grilling on the barbecue. It’s like using an oven, only cuter 🙂 Curiosity killing the Rosemary, I rubbed the slabs with my Bavarian essence and grilled them indirectly for 3 hours. Crusty on the outside and melt in the mouth tender on the insides. I win again! 😀
While praying for flanken rib success, I made some honey-mustard-onion sweet potatoes in case things went bad. Mmm good!
Yet, I still lacked confidence. Until today, I have neither made nor eaten rhubarb. My mother didn’t cook it and it never looked that interesting to me. Still, I bought some over the weekend in memory of my husband’s mother who used to talk about it a lot. Sliced rhubarb is pretty! With Jade home for holidays, desert is again on the menu and I made a rhubarb apple crumble for dessert.
The perfectly crusty ribs, sweet potatoes and salad did not stop Jade and her father from having two servings each of the crumble. Good, I love it when they enjoy.
Bavarian Flanken Ribs
2 thick cut slabs of flanken ribs
Rub the ribs with the essence and refrigerate overnight. Heat the grill to 400 F and cook the ribs, off flame, bone side down, for 3 hours with the top closed.
Honey Mustard Onion Sweet Potatoes
2 large sweet potatoes, peeled and chaos cut
1 onion, cut into eighths
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp melted butter
5 fresh sprigs thyme
Mix all ingredients together and roast in a 375 F oven for 35 minutes.
Rhubarb Apple Crumble
1/2 cup fresh orange juice
1/2 cup sugar
1 stick cinnamon
1 tsp grated orange rind
2 cup rhubarb, sliced
2 cup apple, peeled, cored and cubed
1/2 cup flour
3 tbsp + 1 tsp brown sugar
1/2 cup walnuts, coarsely chopped
4 tbsp cold butter
Bring to a boil the orange juice, sugar, cinnamon and orange rind. Add the rhubarb and apple, then simmer for about 5 minutes. Place the mixture in a baking pan and set aside.
Mix the flour, sugar and walnuts together, then cut in the butter until the mixture has the texture of coarse meal. Sprinkle on top of the rhubarb.
In a 375 F oven, cook the crumble for 35 minutes.