Ingredients

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.

How to Cook It

Grilling

Cuts Used in This Recipe

Grilled Pineapple-Glazed Marinated Miami-Style Beef

Beef Short Rib

Grilled Pineapple-Glazed Marinated Miami-Style Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Thin Cut Grilling Short Ribs

Thin Cut Short Ribs

Marinating Short Ribs

Boneless Chuck Short Ribs