We make these OFTEN. My wife LOVES them! Not sure about you, but our Costco sells these as well. They used to be in a regular package like they do steaks or ground beef. When they packaged it that way, the quality of the flanken ribs were so much better. Now in these triple vacuum packs, they are so inconsistent on the thickness and or size. I've stopped buying them there and had to source in other places. BUT, great recipe brother... We usually pair them up with her pickled cabbage and cucumbers that's like a fast sort of kimchi. 👊
I like the idea of attaching a Santa Maria to a Weber. How do you store the thing when not in use? Is rust an issue? I’m thinking about setting it on a dedicated kettle and covering with a cover for a 22” WSM. Maybe?
It's remarkable similar to Korean Kalbi BBQ and Hawaiian Pipikaula Beef Ribs. Well, because they are all the same. But the ketchup and lime juice is an interesting twist. I'll have to try it out next time.
I learned that marinade back in the 1970s from a Filipino who was a ships cook in the merchant marine. He used 7-Up but back then, it had real sugar and not high fructose corn syrup. High fructose corn syrup is different from regular corn syrup. You should avoid cooking with it. Anyway, he modified the recipe. Try it out and see what you think. Use equal parts, soy sauce and bottled Italian salad dressing. The salad dressing has all the spices that you need. And buy the cheapest brand. Then add an equal part of brown sugar. That’s it! Let the meat marinate overnight. And grill as usual. I’d like to see you use that recipe in a video. And tag me when you do. You don’t need to ketchup or banana sauce either.
@@davidwyatt6617 If you can get Mexican Sprite or 7UP it has cane sugar, use that. keep an eye on it at first due to the sugar so it doesn't burn, after browning cook indirectly. I typically use it on pork belly skewers or chicken thighs and drumsticks. Or I will trim the meat off of beef ribs and make yakitori
Great tropical/Southeast Asian flavors going on with those ribs. An awesome cook. Cheers, Ry!👍🏻👍🏻✌️
We make these OFTEN. My wife LOVES them! Not sure about you, but our Costco sells these as well. They used to be in a regular package like they do steaks or ground beef. When they packaged it that way, the quality of the flanken ribs were so much better. Now in these triple vacuum packs, they are so inconsistent on the thickness and or size. I've stopped buying them there and had to source in other places. BUT, great recipe brother... We usually pair them up with her pickled cabbage and cucumbers that's like a fast sort of kimchi. 👊
You definitely need to make a video then after seeing your comment.
Beautiful marinade recipe, looking forward to trying this one out . . .
Cheers !!!
Thanks, Ry. Great looking marinade that will work well with several meat choices.
Great job Ry!
Looks delicious!!
Legit Filipino style! My mother-in-law just taught us this recipe and way of BBQing.
Marvelous plate👏👏👏
This is making my mouth water
Well that looks tasty 😊
Nice
I like the idea of attaching a Santa Maria to a Weber. How do you store the thing when not in use? Is rust an issue? I’m thinking about setting it on a dedicated kettle and covering with a cover for a 22” WSM. Maybe?
I store it in my garage when not in use 😊
Great looking ribs and fantastic music (ss always)
Im going to bbq these on my weber kettle... thanks Ry
Great music, Ry.
Where did you get the grates for your camp chef?
The Camp Chef pellet grill? Those were custom made by The Burn Shop in Wichita Falls, TX.
It's remarkable similar to Korean Kalbi BBQ and Hawaiian Pipikaula Beef Ribs. Well, because they are all the same. But the ketchup and lime juice is an interesting twist. I'll have to try it out next time.
I may try to find these. Maybe even on the pellet grill.
I learned that marinade back in the 1970s from a Filipino who was a ships cook in the merchant marine. He used 7-Up but back then, it had real sugar and not high fructose corn syrup. High fructose corn syrup is different from regular corn syrup. You should avoid cooking with it. Anyway, he modified the recipe. Try it out and see what you think. Use equal parts, soy sauce and bottled Italian salad dressing. The salad dressing has all the spices that you need. And buy the cheapest brand. Then add an equal part of brown sugar. That’s it! Let the meat marinate overnight. And grill as usual. I’d like to see you use that recipe in a video. And tag me when you do. You don’t need to ketchup or banana sauce either.
So your marinade is just soy sauce and Italian dressing?
@@davidwyatt6617 Equals parts soy sauce, Italian dressing and 9brown or white sugar.
@@davidwyatt6617 If you can get Mexican Sprite or 7UP it has cane sugar, use that. keep an eye on it at first due to the sugar so it doesn't burn, after browning cook indirectly. I typically use it on pork belly skewers or chicken thighs and drumsticks. Or I will trim the meat off of beef ribs and make yakitori
Ribs looked amazing! Personally I can't tell the difference between banana ketchup and regular tomato ketchup, I think that was the original idea ;-)
Add a Filipino these look so amazing nice job!
Filipino here 👋. You're definitely invited to the BBQ 😂 nice work 👍
Short ribs like this are one of the best bites in bbq
FABULOUS cook Ry! CHOMP!!! 😋😋😋 ~Chris
Delicious looking ribs Ryne😋🤤😍🫕🍗🍖
looks delicious but dang thats a lot of sugar
these are more korean style than filipino but heh great video
Galbi.