These Pineapple Barbecued Beef Ribs use the tenderizing effect of fresh Pineapple and combine its flavor with Ginger and other aromatics.
Fresh Pineapple adds lovely flavor when used to marinate meat, but it also contains an enzyme called Bromelain which acts as a meat tenderizer. Here, a marinade very similar to the one used in my Pineapple-Ginger Pork Ribs, is used to great effect with meaty Beef Ribs before they are char-grilled on the barbecue.
he recipe here does not belong to any particular cuisine, but many of the ingredients are suitable for many Asian dishes. I served my Ribs as part of a Korean meal with appropriate ‘Banchan’ Side dishes. In this case, I included a Daikon Kimchi, a Namul of Daikon Greens, and Gamja Jorim, a lovely glazed Potato Banchan.
Ingredient Notes for Pineapple Barbecued Beef Ribs
Here you can see the rack of Beef Ribs used for this recipe. To allow the marinade to penetrate well, cut deeply down alongside each rib and then score the membrane on the underside (or remove it entirely). Once done, rub the rack liberally with Garlic Salt and make sure you rub some into the ends of the bone as well.
Note that the Recipe Card below specifies *fresh* Pineapple. You can use canned, if you have not other choice, but, while it will still add nice flavor, it will not have the same tenderizing effect. Bromelain, unfortunately, is destroyed by the canning process.
How to Cook Pineapple Barbecued Beef Ribs
Prepare your marinade by blending all the ingredients except the Ribs and Garlic Salt to a nice smooth paste using your food processor.
Put the meat in a suitable container and pour over the marinade, making sure to rub it well into the cuts between each rib. Allow to marinate overnight, turning several times.
Grill the rack in a covered barbecue over medium flame for 15 to 20 minutes, then finish over high-flame until just beginning to char here and there. At fifteen minutes, the first part of the barbecue process will leave the meat still nicely pink against the bone.
Allow the rack to rest for at least ten minutes before serving.
Your Recipe Card:
Pineapple Barbecued Beef Ribs
- 3 lb Rack of Beef Ribs
- 1 Cup diced fresh Pineapple
- 2 tbsp. Sugar
- 1 tbsp. minced Ginger
- 2 tbsp. Garlic Puree
- ¼ cup Soy sauce
- 1 tbsp. Cracked Black Peppercorns
- 2 tbsp. Sesame Oil
- Garlic Salt as needed.
- Make deep cuts alongside each Rib-bone on the rack, then score the membrane to allow the marinade to penetrate.
- Rub the rack liberally with Garlic Salt, making sure not to miss the ends of the bones.
- Place the ingredients other than the Ribs and Garlic Salt into the bowl of your food processor and blend to a nice smooth paste.
- Marinate the rack in the paste overnight, turning several times.
- Grill the rack in a covered barbecue over medium flame for 15 to 20 minutes, then finish over high-flame until just beginning to char here and there.
- Allow to rest for at least ten minutes before serving.
I know of the tenderizing effect of fresh pineapple juice (and some other tropical fruits), but I have never actually tried it. It must be quite a strong effect if you can barbecue beef ribs for just 15 minutes after marinating.
Cutting down between the bones has a big effect too. The meat isn’t really all that thick so 15 – 20 minutes is enough (unless you go for the ‘falling off the bone’ result).
It will be enough to be cooked through, but I don’t think it will be tender without the enzymes. I cook beef ribs sous vide for 48 hours at 135F to make them tender…