Why You’ll Love This Recipe

This dish brings together bold Asian-inspired flavors and classic BBQ technique to create something special. The rich umami of soy sauce, the sweetness of pineapple-teriyaki glaze, the aromatic ginger and garlic—all of it works to elevate beef short ribs into a mouth-watering experience. The glaze caramelises beautifully on the grill, creating a glossy, sticky finish that pairs perfectly with steamed rice or grilled veggies. If you’re looking to impress at a dinner party or just treat yourself to a flavour-packed meal, this recipe delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef Ribs:

• 1.4-1.8 kg (3-4 lbs) beef short ribs, English-style cut
• 2 tablespoons vegetable oil
• (Optional) a little sesame oil for finishing

For the Teriyaki Pineapple Marinade:

• 1 jar (12-16 oz / about 340-450 g) pineapple teriyaki sauce
• 2 teaspoons garlic paste
• 2 teaspoons fresh ginger paste
• 2 tablespoons chopped green onions
• 1 teaspoon sesame seeds
• 1 tablespoon rice vinegar (optional, for extra tang)
• 1 teaspoon brown sugar (if needed for extra sweetness)

For Garnish & Serving:

• 2 tablespoons toasted sesame seeds
• 3 green onions, thinly sliced
• Fresh cilantro leaves (optional)
• Lime wedges
• Steamed jasmine rice
• Grilled vegetables

Directions

1. Pat the beef short ribs dry and trim any excess fat if desired. Lightly score the meat against the grain with shallow cuts (~¼ inch deep).
2. In a bowl, whisk together the pineapple teriyaki sauce, garlic paste, ginger paste, chopped green onions, sesame seeds, rice vinegar (if using), and brown sugar (if needed). Reserve about ½ cup of this marinade in a separate container for basting and serving later.
3. Place the ribs in a large zip-top bag or shallow dish. Pour the remaining marinade over the ribs, ensuring all surfaces are coated. Seal or cover and refrigerate for at least 4 hours (for best results 8–24 hours).
4. Remove the ribs from the refrigerator about 30-45 minutes before cooking to allow them to come closer to room temperature. Pat dry lightly, discarding the used marinade.
5. Preheat your grill to medium heat (approx. 175-190 °C / 350-375 °F). Clean and oil the grill grates. If indoors, preheat oven to ~190 °C / 375 °F or heat a heavy skillet over medium.
6. Place the ribs on the grill, direct heat, and cook 4-5 minutes on the first side without moving them to develop a good sear. Flip and cook an additional 4-5 minutes. Continue turning every 3-4 minutes until the ribs reach an internal temperature of about 57 °C (135 °F) for medium-rare or about 63 °C (145 °F) for medium. Total cook time will be around 12-16 minutes depending on thickness.
7. In the last 5 minutes of cooking, begin basting the ribs with the reserved fresh marinade every 2–3 minutes, allowing each coat to caramelise. Move the ribs to a cooler part of the grill if glaze is burning.
8. Remove the ribs from the grill once they are nicely caramelised and at desired doneness. Tent loosely with foil and let rest for 5-10 minutes.
9. Slice the ribs against the grain or serve whole. Garnish with toasted sesame seeds, thinly sliced green onions, and fresh cilantro if using. Serve immediately with lime wedges, steamed jasmine rice and grilled vegetables.

Servings and timing

This recipe yields about 6 servings.

• Prep time: approx. 20 minutes
• Marinating time: minimum 4 hours (ideal 8-24 hours)
• Cook time: about 15 minutes
• Resting time: about 5-10 minutes

Variations

• Swap the pineapple teriyaki sauce for mango or orange teriyaki for a different fruit-sweet note.
• Add ¼-½ teaspoon red pepper flakes or a squirt of sriracha to the marinade for a spicy kick.
• Try finishing the ribs under a broiler instead of grilling if you don’t have a grill.
• For a slower, smokier finish, after searing you can move ribs to indirect heat or wrap in foil and cook low and slow for more tender texture.
• Serve with pickled vegetables, steamed bok choy or an Asian cucumber salad to round out the meal.

Storage/Reheating

• Storage: Leftover ribs should be cooled, then stored in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: You can freeze cooled, cooked ribs (wrapped well) for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Preheat your oven to ~160-170 °C (325-340 °F). Place ribs in a baking dish, with a splash of chicken or beef stock or extra teriyaki sauce to keep moist, cover with foil and heat for about 15-20 minutes or until warmed through. For a grill reheat, place ribs over indirect heat until warmed, then finish with a quick direct sear for a caramelised glaze.

FAQs

How do I choose the right beef ribs for this recipe?

Look for beef short ribs that are well-marbled and cut either English-style (thick slabs) or flanken-style (thin slices across bones). The English-style ribs are ideal for grilling and give a richer, juicy result.

Can I marinate the ribs longer than 24 hours?

It’s not recommended. Because the marinade uses pineapple (which contains natural tenderising enzymes), marinating too long (over 24 hours) can make the meat mushy.

Can I cook this recipe in the oven instead of using a grill?

Yes. After marinating and patting dry, you can preheat an oven to 190 °C (375 °F). Sear the ribs in a hot skillet for a couple of minutes per side, then transfer to the oven and cook until they reach the desired internal temperature, finishing under the broiler if you like a glaze.

How can I tell when the meat is done without a thermometer?

You can look for a deep caramelised crust, the glaze should be sticky and glossy, and the meat should pull away from the bone slightly. That said, a meat thermometer is the most reliable way to ensure proper doneness.

What sides pair well with these teriyaki beef ribs?

Steamed jasmine rice is a classic. You could also serve grilled or roasted vegetables (e.g., bok choy, bell peppers, zucchini), a crisp Asian cucumber salad, or pickled veggies for brightness.

Is this recipe very sweet?

It has a sweet-savory balance thanks to the pineapple teriyaki sauce. If you prefer less sweetness, reduce or omit the brown sugar and use the rice vinegar to increase tanginess.

Can I make this recipe spicy?

Absolutely. Add red pepper flakes, a little sriracha, or even sliced fresh chilli into the marinade to incorporate heat. You can also serve with a spicy dipping sauce.

How should I slice the ribs for best presentation and texture?

After resting, slice against the grain (across the muscle fibers) if the ribs are thick slabs. This makes the meat more tender and easier to eat. If flanken-cut, you can serve whole or slice into single-bone portions.

What if the glaze starts burning on the grill?

Move the ribs to indirect heat, reduce direct flame intensity, or lower your grill temperature. Sweet glazes caramelise fast and can burn easily if placed directly over high heat for too long.

Can I use a different cut of meat like chicken?

Yes. The technique and marinade can work beautifully with chicken thighs. Adjust cooking times accordingly, as chicken may require less time and should reach an internal temperature of 74 °C (165 °F).

Conclusion

This teriyaki-glazed beef ribs recipe brings together the best of Asian flavors and BBQ technique for an unforgettable meal. With its tender meat, rich glaze and vibrant sides, it works beautifully whether you’re feeding a crowd or elevating a weeknight dinner. The marinade infuses depth, the grill caramelises flavour, and the humble short rib becomes something truly special. Give it a try and savour every bite.

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