Ribs - Erik Mikisch

Gilroy Garlic & Lime Soaked Flanken Ribs Kissed by San Francisco

Erik Mikisch

Gilroy, CA

Yield:             8 servings

Time:             30 minutes (plus marinating time)

Season:         All Year, best during BBQ season

Pairing:         Lager or Pilsner

Recipe 1_edited.jpg

From spring to fall, it is grill time. Spending time outdoors builds up a great appetite. And what’s better than flavorful flanken ribs that do not take a lot of time? Saving time grilling allows for more time for play and talk with friends and family. Honeydew, limes, garlic, spring onion, arugula, and the ribs cut in flanken style are all easily available and will not break the bank. Placing the ribs on San Francisco sourdough and arugula adds additional flavor notes to the fragrant ribs. The fresh ingredients and the side of arugula salad makes these ribs healthier than most rib dishes.



¾ cup medium sweet white wine (German Auslese, Mirin, Dessert Wine)

¾ cup soy sauce

½ cup raw cane sugar

1 tablespoon sesame oil

10 garlic cloves, peeled

2 bunches spring onion (finely sliced, white and green parts separated)

2 cups honeydew melon, cut into pieces

1 medium sized chunk of ginger, peeled and coarsely grated (or use 2 teaspoons of organic Five Continent Spices ginger)

3 teaspoons black pepper (reserve about 1 teaspoon for the arugula)

1 teaspoon organic Five Continent Spices cayenne (30K or half of the Hot Cayenne)

4 limes (plus 4 for decoration)

2 teaspoons sesame seeds

4 pounds flanken ribs

1 fresh sourdough bread (sliced)

½ cup of mayonnaise (preferably Japanese Kewpie mayo – regular mayo as a substitute)

1 tablespoon of minced garlic

1 lb fresh arugula

1 teaspoon of sea salt

2 tablespoons of extra virgin olive oil (evoo)



In a blender, blend soy sauce, cane sugar, sweet wine, and sesame oil. Blend briefly to ensure that sugar is dissolved. Pour into a large bowl.

For the second batch in the blender, add the garlic cloves, the white parts of the spring onion (save the green parts for decoration later), the honeydew pieces, the ginger, most of the freshly ground black pepper, and half of the cayenne. Squeeze limes juice directly into the blender. Blend until smooth. Add the sesame seeds. Add the mix to the large bowl and mix well. Reserve a cup (for the dipping sauce). Taste. Add cayenne if you want to bring additional heat to the dipping sauce.

Clean flanken ribs under running water and make sure all bone fragments are rinsed off. Drown flanken ribs in marinade, ensure all sides are covered with marinade. Refrigerate, but flip the ribs every 10-15 minutes to accelerate the absorption, for at least one hour.

While the ribs are marinating, prep the sourdough bread by toasting about 16 slices to light brown. Cut into squares/rectangles about 2 inches each side (target is about 4 squares per person with a few in reserve). In a small bowl, mix the mayonnaise and the minced garlic with a fork. Thinly coat the sourdough squares with the garlic mayo. Add a couple of slices of arugula to each square. Dust lightly with the remaining cayenne. Put aside.

Prep arugula by tossing it with the sea salt, remaining pepper, and evoo. Put aside.

Cook short ribs on a hot grill for 4 to 4 ½ minutes on the first side to get clear grill marks. Flip onto the second side for another 2-4 minutes depending on thickness. Very thin meat will need a total of only 6 minutes while the somewhat thicker meat will take up to a total of 8 minutes. The goal is a medium raw cooked rib (it will still continue to cook a little bit more, but not enough to change significantly).

Cut the ribs into bite-size pieces (about half the size of the sourdough squares). Depending on the audience, cut off the fat and tendons to leave only muscle meat pieces (or leave the fat for bigger flavor but more chewiness). Place “grill-marked side” upon sourdough squares. Sprinkle the green spring onion slices on top of ribs.

Plate with the evoo’ed arugula, mini dishes of marinade (for dunking), and quartered limes (for additional tartness if desired).

Enjoy with a lager or pilsner. Get ready for requests for seconds. Next day, do not get close to anyone who was not at your dinner party.

Recipe 2.jpg