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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.
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).
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.