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Pineapple-Soy-Marinated Beef Short Ribs

39

  • Prep Time10 min
  • Total Time45 min
  • Makes6 servings
*PLUS marinating time
A plate of pineapple-soy-marinated beef short ribs served with sesame seeds and sliced green onions

Produced by Sun Ngo, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Nicole Billark.

Look for the 1⁄4-in.-thin-cut flanken-style beef short ribs for the most delicious fall-off-the-bone ribs. The 1⁄2-in.-thick ones will work in a pinch, but the marinade won’t permeate the meat as thoroughly. The marinade’s sweet-spicy-umami combination makes it irresistible. —Jennifer Pallian

Ingredients

  • 1/4 cup soy sauce

  • 1/4 cup pineapple juice

  • 1/4 cup brown sugar

  • 1 1⁄2 tbsp finely grated ginger

  • 1 tbsp minced garlic

  • 1 tbsp avocado or canola oil

  • 1/2 tsp cayenne

  • 1/2 tsp pepper

  • 1 kg flanken-style beef short ribs, 1/4-in. thin

  • Toasted sesame seeds, for garnish (optional)

  • Chopped green onion, for garnish (optional)

Instructions

  • Combine soy with pineapple juice, brown sugar, ginger, garlic, oil, cayenne and pepper in a baking dish. Add ribs and turn to coat evenly. Cover and marinate at room temperature for 30 min or refrigerate for up to 48 hrs.

  • Preheat barbecue to medium-high.

  • Oil grill. Barbecue ribs until they release easily from grate and grill marks form, 2 to 3 min. Flip ribs, then continue grilling, lid closed, for 1 to 2 min. Transfer to a serving plate, tent with foil and let rest for 5 min. Sprinkle with sesame seeds and green onion before serving.

Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.

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