Flanken ribs are beef ribs that are cut horizontally across the cow’s rib bones. You can recognized these by the small bones interspersed with the meat on the long side of the ribs. This cut is very popular in Germany and can be ordered from a savvy supermarket butcher or perhaps a kosher butcher.
Too lazy to make my own BBQ sauce, I keep looking for a good bottled sauce other than K.C. Masterpiece that used to be my go to for bottled bbq sauces but I think they’ve gone the way of Wolf Brand Chili 😦
C.B. Stubblefield (Stubb), a Korean war veteran opened his first restaurant in Lubbuck, Texas in 1968. It was a huge success and he became famous for his BBQ and his Sunday Night Jams with well known blues musicians. He began selling his famous sauce in bottles in 1990. When I saw his picture on the bottle I didn’t know who he was but thought he looked like someone who knew about BBQ. Well, he probably did but unfortunately he died in 1995 and I don’t think that any of his 12 children were paying attention when he prepared the sauce. The sauce was okay but I’ve never tasted Texas BBQ sauce like this before! His kids are running the business into the ground 😀
Easy Oven BBQ Flanken Beef Ribs
3 lbs beef flanken ribs, seasoned with salt, pepper, onion and garlic powder
Fresh thyme sprigs
Homemade Texas BBQ sauce/whatever bottled sauce you like
Preheat the oven to 375 F. Cover the bottom of a baking pan with aluminum foil. Place a rack on top and put the ribs on the rack. Sprinkle with the thyme. Roast the ribs in the oven for 45 minutes to 1 hour depending on the thickness of the ribs. Remove the ribs from the oven and coat with BBQ sauce. Remove the rack from the pan and place the ribs directly on the aluminum foil. Return the ribs to the oven, turn and brush with sauce every 5 minutes for 15-20 minutes.