Hawaiian Grilled Short Ribs
Short ribs are often thought of as a slow-cooked comfort food for a chilly winter evening, but they can also be cut in a way that makes them perfect for the grill. Our favorite way to enjoy grill-cut short ribs is with this pineapple-teriyaki marinade (and some fruity rum punch). When the ribs are grilled, the sugars in the pineapple juice make the outside of the ribs turn sticky-crispy …simply delicious!
Marinade Recipe:
- 1/4 cup sesame seeds (toasted if you desire)
- 1 bunch scallions, chopped
- 6 garlic cloves, crushed
- 1/2 cup teriyaki sauce
- 1/2 cup packed light brown sugar
- 3 tablespoons Asian sweet chili sauce
- 1 tablespoon Asian sesame oil
- 4 cups pineapple juice
- 1 (2-inch) piece peeled fresh ginger, smashed
- 4 pounds grill-cut beef short ribs (also called flanken ribs)
Marinate the ribs in a large sealable plastic bag in the refrigerator for at least 4 hours, and as long as overnight. Remove ribs from refrigerator an hour before grilling. Remove ribs from marinade and place on a medium-high preheated grill, be careful not to get the grill too hot, as the sugars in the marinade will burn. Grill until the outside of the ribs get nicely seared (about 7-10 minutes per side).
