Shelly's Recipe

MAUI RIBS

Category: Ribs

18 beef short ribs cut across the bone, 1/2 to 3/4 inch thick (Sometimes called Texas style or Flat ribs)

Marinade
18 oz pineapple juice
2 cups soy sauce
1/4 cup each dark sesame oil and apple cider vinegar
1 tablespoon each dry mustard and worcestershire sauce
1 1/2 cups brown sugar
2 green onions, sliced
2 teaspoons chopped garlic
2 teaspoons thinly sliced ginger
(Optional) Extra green onions for garnish

Combine the ingredients. Put the ribs in a non-reactive baking pan (like Pyrex) or Zip-loc bag and cover with the sauce. Cover and refrigerator for at least 24 hours. They can marinate for up to 3 days and only get better if you marinate them for a longer period of time. Turn them in the marinade a couple of times a day.

Grill the ribs over medium heat—about 15 to 20 minutes on each side or until tender.

Serve with rice and topped with some fresh green onions.