Yields: 4 servings
- 4 (2 x 8-inch pieces) boneless flanken
- kosher salt, for sprinkling
- coarse black pepper, for sprinkling
- oil, for sautéing
- 1½ cups barbecue sauce
- 1½ cups apple juice
- Preheat oven to 300°F. Season flanken with salt and pepper on both sides.
- Heat oil in a sauté pan over medium-high heat. When oil is hot, add flanken and sear, about 2 minutes per side. Transfer meat to a baking pan.
- In a small bowl, whisk together barbecue sauce and apple juice. Pour over flanken. Cover baking pan with a double layer of plastic wrap, then cover the plastic wrap with a double layer of aluminum foil. Be sure to crimp the edge of the foil over the plastic wrap, covering it completely to prevent plastic wrap from melting. (It is preferable to use heavy-duty plastic wrap when using this technique. Ordinary plastic wrap can be used, although it does not hold up as well; it will tear easily as you remove it from the pan. This technique will help seal in the moisture.)
- Bake for 3 hours. Remove from oven.
- Raise oven heat to 375°F. Before serving, brush ribs with a thin layer of additional barbecue sauce and bake, uncovered, for an additional 20-30 minutes. Serve over Yukon Gold mashed potatoes and crispy onions.
Recipes from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.
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