Short ribs are a little different than the traditional bbq ribs that the US south has made famous. The cut you’ll be looking for at the grocery store can be known by lots of different names, depending on where you live. Korean style short ribs, maui ribs, or flanken cut ribs are common names. Essentially, these are ribs that are cut perpendicular to a traditional bbq rib so they are like very thin steaks, with small round bones dotting one side. This recipe is a spin off of traditional Hawaiian style Kalbi, where short ribs are soaked in a sweet and savory marinade and grilled to perfection.
Ingredients Needed
- Flanken cut ribs – Hawaiian style ribs are what are called “Flanken Cut”. They’re cut lengthwise across the ribs instead of horizontally, like you’re probably used to seeing. You’ll sometimes see them called Korean style short ribs, or Maui ribs, too. They’re thin, like 1/4-1/2 inches thick. If you don’t see any flanken cut ribs, just ask the butcher at the meat counter and they should be able to help you out.
- Pineapple juice – Bottled or canned.
- Brown sugar
- Sesame oil
- Soy sauce
- Rice vinegar – seasoned or unseasoned is fine.
- Fresh ginger
- Fresh garlic
- Green onions
- Kosher salt and black pepper
- 1 whole pineapple
How to Make Hawaiian Style BBQ Ribs
- Whisk up your marinade of soy sauce, garlic, ginger, green onions, sesame oil, pineapple juice, salt and pepper and place in a zip to bag (or two) with your ribs. I prefer to marinade these for 24 hours.
- When you’re ready to grill, preheat the grill so it’s nice and hot and then turn it down a bit before you add the food. Slice pineapple into 1/2 inch slices.
- Oil grill grates and place ribs and pineapple on grilling surface.
- Flip ribs and pineapple over- both will cook quickly, 3-5 minutes per side.
- Serve meat and grilled pineapple together with rice or side dish of your choice.
Storing and Other Tips
- Store cooked ribs in an airtight container in the refrigerator and eat within 2-3 days for best results.
- I definitely recommend marinading these overnight. Since there’s not a lot of acidity, the mellow flavors really benefit from a long marinade, especially if your ribs are on the thicker side. If you try and rush it, they definitely won’t be as flavorful, but if you’ve got a really thin cut you could probably get away with marinading them first thing in the morning for dinner that night. I recommend mixing it up any time the day before for dinner the next night.
Frequently Asked Questions
Can I use regular ribs with this recipe?
Part of what makes flanken cut ribs tender is that they are cut across the grain and cut nice and thin. Regular racks of ribs need to be slow cooked to achieve this, so they aren’t a good choice for this recipe. If you’d like to cook up some traditionally cut ribs, try these baby back ribs!
Are these beef or pork ribs?
I generally purchase beef short ribs, but you can use this recipe with either!
How do I gauge quantity of ribs for a meal?
It obviously depends on your audience, and the size of your ribs, but I like to plan on 2-3 per person.
Hawaiian Style BBQ Short Ribs with Grilled Pineapple
Tender meat with a sweet and savory marinade that caramelizes on the grill. We love these served with grilled pineapple and rice.
Servings people
Ingredients
- up to 2 lbs flanken cut beef short ribs
- 1½ cups pineapple juice
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons minced fresh ginger
- 4-5 garlic cloves minced or pressed
- 3 green onions thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 whole pineapple peeled and sliced into 1/2 inch slices
Instructions
- Place ribs in a ziplock bag (or 2 if needed) and set aside.
- Combine pineapple juice, brown sugar, sesame oil, soy sauce, vinegar, ginger, garlic, green onions, salt and pepper in a bowl and whisk to combine. Pour mixture over ribs in bag and marinate over night in the fridge. Turn bag occasionally to evenly distribute marinade.
- When ready to cook, peel and slice pineapple into ½-inch slices, leaving core intact. Brush each side lightly with olive oil and a very light pinch of salt.
- Preheat BBQ grill. Place both ribs and pineapple on grill, making sure they do not touch each other, and cook until charred on both sides and evenly done. Steak time will depend on thickness of cut. Extra thin ribs cook for only a couple of minutes per side and thicker cuts (up to 1/2 inch) may take 4-5 minutes per side. Cook no future than medium rare for best results!
- Remove pineapple from grill and place on a platter. Remove ribs and cover with foil for 5 minutes before serving.
Notes
- Store cooked ribs in an airtight container in the refrigerator and eat within 2-3 days for best results.
- I definitely recommend marinading these overnight. Since there’s not a lot of acidity, the mellow flavors really benefit from a long marinade, especially if your ribs are on the thicker side. If you try and rush it, they definitely won’t be as flavorful, but if you’ve got a really thin cut you could probably get away with marinading them first thing in the morning for dinner that night. I recommend mixing it up any time the day before for dinner the next night.
Nutrition
Calories: 278kcal, Carbohydrates: 22g, Protein: 22g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 65mg, Sodium: 436mg, Potassium: 593mg, Fiber: 2g, Sugar: 16g, Vitamin A: 148IU, Vitamin C: 74mg, Calcium: 36mg, Iron: 3mg
Calories: 278kcal
Cost: $20
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Questions & Reviews
Great web site, lovely family, and ooohhh, BABY! What a kitchen! Keep up the good work!
I have these in the marinade for Sunday evening dinner. I added some red pepper flake because my family likes spicy foods. I also hope they forgive me for the ginger (they are not fans). I’m serving with the grilled pineapple (of course!) and coconut rice. For the green vegetable, I’ll sautee some green beans.
Thank you for this recipe. My husband and I spent out honeymoon in Hawaii 8 years ago and loved the islands so much it was hard to leave. We loved this recipe, our 5 year old and 2 year old even devored them, so yummy.