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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