Name: Pineapple-Glazed Beef Miami Ribs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 cup (500 mL) unsweetened pineapple juice; ¼ cup (50 mL) soy sauce; 2 tbsp (30 mL) packed brown sugar; 2 cloves garlic, sliced; 1″ (2.54 cm) ginger root, peeled and thinly sliced; ½ tsp (2 mL) dried thyme; Pinch hot chili pepper flakes; 2 lb (1 kg) Beef Miami or Korean-cut Short Ribs

A sticky Hawaiian-style glaze gives the beef ribs a spicy-sweet flavour in this recipe.

Ingredients

2 cup (500 mL) unsweetened pineapple juice¼ cup (50 mL) soy sauce2 tbsp (30 mL) packed brown sugar2 cloves garlic, sliced1″ (2.54 cm) ginger root, peeled and thinly sliced½ tsp (2 mL) dried thymePinch hot chili pepper flakes2 lb (1 kg) Beef Miami or Korean-cut Short Ribs

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Directions

Combine pineapple juice, soy sauce, sugar, garlic, ginger, thyme and chili pepper flakes in large sealable freezer bag. Add ribs, turning to coat with marinade. Place on plate and refrigerate for at least 8 hours or up to 24 hours. Reserving marinade, remove ribs and set 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 using medium-high heat for 6 to 10 minutes, turning often and basting with reduced marinade, until browned and tender. Serve with grilled sliced pineapple if desired.