Categories: Asian
Ingredients
- For the Ribs:
- 2 1/2 lbs. flanken or kalbi-style short ribs
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup dark brown sugar
- For the Marinade:
- 1/2 cup light soy sauce
- 1/2 cup dark brown sugar
- 1/3 cup finely chopped garlic
- 2 tbsp mirin
- 2 tbsp finely grated fresh ginger
- 2 tbsp minced fresh or canned pineapple
- 2 tbsp finely grated yellow onion
- 1 tbsp Sriracha
- 1/2 tbsp sesame oil
- For Serving:
- The rest of that pineapple, cored and sliced into half-moons
- 1/4 cup chopped scallions
- Sweet and Salty Coconut Rice (see recipe)
Directions
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Prepare the ribs: Place the ribs in a large baking dish or roasting pan and season them all over with the salt and pepper, then rub the brown sugar all over the ribs. Let them sit around in their sugary goodness (until the sugar dissolves on the surface of the ribs) for about 15 minutes.
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Make the marinade: In a bowl, combine the soy sauce, brown sugar, garlic, mirin, ginger, pineapple, onion, Sriracha and sesame oil. Pour the marinade over the ribs, shaking the dish so the marinade gets all up in there. Cover and refrigerate for at least 4 hours, but 12 to 24 hours is better!
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Remove the ribs from the fridge 30 minutes to 1 hour before cooking.
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Remove the ribs from the marinade, letting the excess drain off and pat dry with paper towels. Reserve the marinade.
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Preheat a grill or cast-iron skillet over high heat for 5 minutes. Grill the ribs until they get caramelized and are just cooked through, 3 to 4 minutes per side.
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Throw the pineapple slices in the marinade to coat and grill them until caramelized, 2 to 3 minutes per side.
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Serve the ribs and pineapple on a platter and garnish with chopped scallions. Serve rice alongside.