Use this recipe! All kidding aside, since flanken ribs are the same cut as short ribs, they do great with braising or pressure cooking followed by a little dry heat to help caramelize the fat and brown the ribs. Many people grill them over high heat for quick periods of time and, while they are good that way, I don't find them to be very tender. If you wanted to use only dry heat when cooking, like a grill or a smoker, I would cook them over low heat for a long period of time for the best result.