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smoked teriyaki beef ribs

Teriyaki Beef Ribs with Pineapple Glaze

These teriyaki beef ribs feature tender short ribs marinated in pineapple teriyaki sauce with garlic, ginger, and Asian aromatics. The natural pineapple enzymes tenderize the meat while creating a beautiful caramelized glaze that delivers authentic Asian flavors perfect for any BBQ or dinner gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • - 3-4 lbs beef short ribs cut English-style
  • - 2 tablespoons vegetable oil
  • - 1 jar 12-16 oz pineapple teriyaki sauce
  • - 2 teaspoons garlic paste
  • - 2 teaspoons fresh ginger paste
  • - 2 tablespoons green onions chopped
  • - 1 teaspoon sesame seeds
  • - 1 tablespoon rice vinegar optional
  • - 1 teaspoon brown sugar optional
  • - 2 tablespoons toasted sesame seeds for garnish
  • - 3 green onions sliced thin for garnish
  • - Fresh cilantro leaves optional
  • - Lime wedges for serving

Method
 

  1. Score ribs lightly against grain. Mix marinade ingredients, reserve ½ cup for later. Marinate ribs 4-24 hours.
  2. Remove ribs from marinade 30 minutes before cooking. Pat dry and discard used marinade.
  3. Preheat grill to medium heat (350-375°F) and oil grates well.
  4. Grill ribs 4-5 minutes per side, turning every 3-4 minutes until caramelized and 135-145°F internal temperature.
  5. Baste with reserved marinade during last 5 minutes to build glossy glaze.
  6. Rest ribs 5-10 minutes, slice against grain, garnish with sesame seeds and green onions. Serve with rice.

Notes

- English-cut short ribs work best for this recipe
- Don't marinate longer than 24 hours - pineapple enzymes can make meat mushy
- Reserve fresh marinade before adding raw meat for food safety
- Internal temperature: 135°F medium-rare, 145°F medium

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