This terrific recipe comes from Canadian Beef. The beef is marinated in pineapple juice which is then boiled and turned into a glaze to flavour the meat while it grills.
I've been trying out different kinds of organic and natural beef. I found some "Miami-style" short ribs. They are also called Korean-style or flanken-cut ribs, sliced thin through the bone and good for grilling.
Here's what you need:
1 pound short ribs
1 cup pineapple juice
2 tablespoons soy sauce
1 garlic clove, crushed
1/2 an inch ginger, peeled and grated
1/2 teaspoon dried thyme
sprinkle of hot chili flakes
Combine all the ingredients in a freezer bag and marinate the ribs in the refrigerator overnight.
Remove the ribs from the marinade and bring to a boil in a small pot. Simmer over medium heat for about 10-15 minutes until reduced by half.
Grill the ribs, turning often and basting with the marinade for about 6-7 minutes total.
I grilled some cored pineapple sprinkled with cayenne pepper alongside.
I also boiled some peeled sweet potatoes, then mashed them with some butter and a little more pineapple juice.
The marinade and glaze was delicious on these ribs. They're quick and easy to prepare and taste great!
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