Pineapple-Soy-Marinated Beef Short Ribs
43
- Prep Time10 min
- Total Time45 min
- Makes6 servings
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.
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Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
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