
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Though you can make this with just about any variety of green chile, the idea was born from the Hatch Chile craze. Hatch chiles invade produce departments across Texas every August, where many stores roast them on site.
So you’ve made this tasty condiment. Now what do you put it on? Well, whatever the heck you want! I’ve used it on fried chicken & waffles, savory pancakes and combined it with cream cheese & sour cream for a quick and easy dip. It’s also an easy way to pimp simple proteins – a spoonful over a simple grilled chicken breast goes a long way.
You can also customize this recipe to be as mild or hot. For a tamer version, cut out all the seeds. For a fiery alternative, leave them all in. I prefer to leave the seeds in, the sugar works well to cool it down just enough.
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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Perfect duck will have rendered crispy skin while the meat stays pink and juicy. Here's how you do it.