{"id":2687,"date":"2016-04-14T14:05:11","date_gmt":"2016-04-14T21:05:11","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=2687"},"modified":"2019-10-29T18:17:48","modified_gmt":"2019-10-30T00:17:48","slug":"mongolian-beef-ribs","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/mongolian-beef-ribs\/","title":{"rendered":"Mongolian Beef Ribs"},"content":{"rendered":"

\"Youtube<\/p>\n

The Best Mongolian Beef Ribs<\/p>\n

There are several different ways to prepare Mongolian Beef Ribs. \u00a0I decided to go with the Asian Style Flanked Rib because I often see them at Chinese Buffets. \u00a0I also use the slow and low method to ensure I get some tender meat. \u00a0The sauce I use as a marinade but I don’t separate it from the ribs when I bake them. \u00a0I cook the ribs right in it. \u00a0Then afterwards I add the sauce back into a pan to reduce and thicken further by adding corn starch. \u00a0Once it caramelizes, I drizzle the glaze over the top of the rib meat and sprinkle freshly chopped scallions.<\/p>\n

Flanked Mongolian Beef Ribs Ingredients:<\/h3>\n

2 lbs Flanked Beef Ribs<\/p>\n

Sauce<\/strong>
\n2 teaspoons vegetable oil
\n1\/2 teaspoon Ginger, minced
\n1 tablespoon Garlic, chopped
\n1 tsp Hoisin Sauce (optional)
\n1\/4 cup Soy Sauce
\n1\/4 cup Water
\n1\/4 cup Rice Wine Vinegar
\n1\/4 cup Brown Sugar
\n1\/2 tsp Chili Flakes (optional)<\/p>\n

1 tsp Corn Starch deluded in 1 tbsp of Water
\n2 Green Onions, Chopped into Scallions<\/p>\n

Bake 300\u00b0 Fahrenheit for 2 hours. \u00a0Be sure to watch the short video tutorial and I’ll show you how to make these amazing Mongolian Beef Ribs.<\/p>\n