Mongolian Beef Ribs

Youtube Mongolian Beef Ribs Main Pic

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 degrees f for 2 hours


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Poor Man's Gourmet Kitchen

I’m just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone’s Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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