The Best Mongolian Beef Ribs
There are several different ways to prepare Mongolian Beef Ribs. I decided to go with the Asian Style Flanked Rib because I often see them at Chinese Buffets. I also use the slow and low method to ensure I get some tender meat. The sauce I use as a marinade but I don’t separate it from the ribs when I bake them. I cook the ribs right in it. Then afterwards I add the sauce back into a pan to reduce and thicken further by adding corn starch. Once it caramelizes, I drizzle the glaze over the top of the rib meat and sprinkle freshly chopped scallions.
Flanked Mongolian Beef Ribs Ingredients:
2 lbs Flanked Beef Ribs
Sauce
2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1/2 tsp Chili Flakes (optional)
1 tsp Corn Starch deluded in 1 tbsp of Water
2 Green Onions, Chopped into Scallions
Bake 300° Fahrenheit for 2 hours. Be sure to watch the short video tutorial and I’ll show you how to make these amazing Mongolian Beef Ribs.
