Ingredients

Here are the following ingredients:

• 2 cups (500 mL) unsweetened pineapple juice
• ¼ cup (60 mL) soy sauce
• 2 tbsp (30 mL) packed brown sugar
• 2 cloves garlic, sliced
• 1-inch (2.5 cm) piece gingerroot, peeled and thinly sliced
• ½ tsp (2 mL) dried thyme
• Pinch hot pepper flakes
• 2 lb (1 kg) Beef Miami/Korean-cut Bone-in Short Ribs, about ½ inch (1 cm) thick
• Pineapple slices (optional)
• Green onions, sliced

Shopping List

Here are the following shopping items to buy:

• 2 cups (500 mL) unsweetened pineapple juice
• Soy sauce
• Packed brown sugar
• 2 cloves garlic
• 1-inch (2.5 cm) piece gingerroot
• Dried thyme
• Pinch hot pepper flakes
• 2 lb (1 kg) Beef Miami/Korean-cut Bone-in Short Ribs, about ½ inch (1 cm) thick
• Pineapple slices (optional)
• Green onions

Method

Follow these cooking methods/directions:

1. Combine pineapple juice, soy sauce, sugar, garlic, ginger, thyme and hot pepper flakes in large sealable freezer bag. Pierce rib meat all over with a fork. Add to marinade, turning to coat; seal bag, place on plate and refrigerate for at least 8 hours or up to 24 hours.

2. Remove ribs from marinade, reserving marinade. Set ribs aside. Bring marinade to boil in medium saucepan over high heat. Reduce heat to medium; boil for 15 to 20 minutes or until reduced to about 1 cup (250 mL).

3. Grill ribs over medium-high heat in a closed barbecue, for 6 to 10 minutes, turning often and basting with reduced marinade, until browned and tender. If desired, grill pineapple slices alongside, for 2 to 3 minutes per side. Serve ribs sprinkled with green onions and grilled pineapple on the side, if desired.