I got a Hankin' for Flanken. Anyone from the South has a Sweet Mustard BBQ Sauce. Hell, Big Bob Gibson built an empire with it (well, that and some real good BBQ techniques of course). BBQ is in that category...."If I give you the recipe I will have to kill you". I can only hope after this recipe I won't be the one on the receiving end. Sauces are a very personal thing, whether a treasured long-time family recipe or one you found umpthteen years ago and the edges are brown and worn and there are drops of sauce imbedded into the paper. This recipe was actually created when I was trying to duplicate a BOM from Bobby Flay's Burger Palace here in Paramus NJ. Since I make my burger grind using beef ribs, why not just use it as a basting sauce for grilled flaken. Short ribs can be a tough cut of meat when they are English cut and have to be slow cooked.....but if you ask your butcher for flaken, you will get a 1/4" to 1/3" piece of beef rib cut across the bones not in between. If you can not get flaken, you can butterfly an English cut rib, and get the same effect. You may have to pound it for eveness. Once grilled, serve them as you would pork ribs, with coleslaw, beans and even as a sandwich with more sauce. Both style of ribs calls out for a marinade if they are for the grill so I have given you my favorite beef marinade....and no, I will not have to kill you. —Stockout
Sweet Mustard BBQ Sauce
1 cup yellow mustard
1/3 cup light brown sugar
2 tablespoons strong brewed coffee or 1/2 teaspoon instant granular
1 tablespoon Agave Nectar
2 tablespoons unsulphured molasses
2 teaspoons liquid smoke (optional)
1 teaspoon anchovy paste (tube) or Worcestershire sauce if not into anchovies
2 teaspoons Tobasco Sauce (any vinegar based hot sauce will do but Tobasco is the best)
Beef & Marinade
4-5 beef short ribs, flaken-cut or deboned and butterflied
1/2 cup light olive oil
1/2 cup ruby port
2 tablespoons Dijon Mustard
2 tablespoons soy sauce
2 tablespoons freshly ground pepper (can do this in a spice grinder or with the back of a pan)
In a medium saucepan, combine all of the ingredients and bring to a simmer. Stir well and remove from the heat to cool after about 5 minutes.
Let cool to room temperature and can be refrigerated for 1 month or used immediately.
Beef & Marinade
In a large bowl, stir together the molasses, oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot. Let stand at room temperature for 30 minutes.
Add the ribs and turn to coat. Refrigerate overnight.
Light a grill, heat a grillpan or preheat the broiler.
Remove the meat from the marinade and arrange the pieces on a large rimmed baking sheet. I am from the school of not adding a sauce to raw meat but since this meat will cook quickly you must brush the sauce on both sides before cooking.
Grill or broil for 1-2 minutes per side depending on the thickness of the ribs. Watch that the sauce does not burn. Serve room temperature or hot with extra sauce for dipping.