Grilled Pineapple-Glazed Marinated Miami-Style Beef

A sticky Hawaiian-style glaze gives these thin-cut beef ribs a spicy-sweet flavour in this recipe. Serve grilled pineapple slices and colourful, crunchy coleslaw on the side.
Yield 4 Servings Prep. Time 15 min Marinating Time 480 min Cooking Time 30 min Total Time 525 min


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:


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.