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Teriyaki Beef Ribs

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Tender, juicy beef short ribs glazed with a bold pineapple-teriyaki sauce and grilled to perfection. These Teriyaki Beef Ribs combine Asian-inspired flavors with classic BBQ techniques, making them an ideal centerpiece for a vibrant and flavor-packed meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours (including marinating and resting)
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Asian Fusion
  • Diet: Halal

Ingredients

  • 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
  • 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)
  • 1 teaspoon brown sugar (optional)
  • 2 tablespoons toasted sesame seeds (for garnish)
  • 3 green onions, thinly sliced (for garnish)
  • Fresh cilantro leaves (optional, for garnish)
  • Lime wedges (for serving)
  • Steamed jasmine rice (for serving)
  • Grilled vegetables (for serving)

Instructions

  1. Pat the beef ribs dry and lightly score the surface 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, and brown sugar if using. Reserve ½ cup of this marinade separately for basting and serving.
  3. Place ribs in a zip-top bag or shallow dish and pour the remaining marinade over them. Coat evenly, seal, and refrigerate for at least 4 hours (preferably 8–24 hours).
  4. Remove ribs from the fridge 30–45 minutes before cooking. Pat them lightly dry and discard used marinade.
  5. Preheat grill to medium heat (175–190°C / 350–375°F). Oil the grates. If cooking indoors, preheat oven to 190°C (375°F) or heat a heavy skillet.
  6. Grill ribs over direct heat for 4–5 minutes per side to sear. Continue turning every 3–4 minutes until internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium (about 12–16 minutes total).
  7. In the last 5 minutes of grilling, baste ribs with reserved marinade every 2–3 minutes, allowing it to caramelise. Move to cooler part of grill if glaze begins to burn.
  8. Remove ribs when caramelised and at desired doneness. Tent with foil and rest 5–10 minutes.
  9. Slice against the grain or serve whole. Garnish with toasted sesame seeds, green onions, and cilantro. Serve with lime wedges, jasmine rice, and grilled vegetables.

Notes

  • Do not marinate longer than 24 hours due to tenderising enzymes in pineapple.
  • For best texture, slice ribs against the grain after resting.
  • Use a meat thermometer for accurate doneness.
  • If grilling, monitor closely as sweet glazes can burn quickly over direct heat.
  • Leftover ribs are great the next day—reheat gently with extra sauce or stock to keep moist.

Nutrition

Find it online: https://savorymomskitchen.com/teriyaki-beef-ribs/