These flanken beef ribs cook hot and quick right over the fire, and the entire trick is what I call "Burn and Turn." You stay with them the whole cook, turning every couple minutes, basting with butter, and letting them get flame-kissed over the coals. A Greek-style marinade helps tenderize the meat and get flavor all the way through. Then on the grill, that butter baste develops rich flavor and a truly excellent char on the outside…