It’s May and that means grilling season is right around the corner. Well, in Canada that is. If you are in the desert like Christine, then grilling season is all year long. 🙂 But then there are the die hard grillers in the good ole north, that grill all year long. Snow, wind and minus temperatures can’t stop us. One of our favourite grilling recipes is Maui Ribs. Although we do usually keep this one for summer grilling.
This recipe is based on Maui Ribs that we would get from a local market. But because I follow a gluten free diet, I found a recipe and adapted it to make it gluten free. To start you will need to purchase Beef Simmering Short Ribs, thin cut. I usually buy enough for 3 ribs per person. You can adjust that depending on how big the eaters are in your house. But don’t worry if you get too many. These are great as leftovers.
MARINADE
This marinade will work for a max 20 ribs, so you will want to double it if you are making a big batch.
Ingredients
- 1 cup Soy Sauce Here is where I adjust for gluten free – you can use Braggs Soy Seasoning or a Tamari Soy Sauce
- 1/2 cup Water
- 1/4 cup Apple Cider Vinegar
- 1 -2 tbsp Grated Fresh Ginger
- 5 cloves Garlic – thinly sliced or minced
- 1/4 cup Sesame Oil
- 2 cups Brown Sugar
- Pineapple Chunks Optional but highly recommended
Instructions
- Add all ingredients in a sauce pan. Heat and mix until the sugar dissolves. Cool slightly before pouring on the ribs. Place ribs and pineapple in a large rectangular casserole dish or a large Ziploc bag(s). Pour marinade over ribs and marinate in the fridge for at least 24 hours and up to 4 days.
GRILLING
Once you have let the ribs ‘swim’ in the marinade for a while, you are ready to grill. Preheat your grill to at least 500F. You will want to sear these so a hot grill is needed. It is best to cook these on some aluminum foil to lessen the mess of the grill and any possible flare ups.
HOT and QUICK. That is the cooking technique for these ribs. Beef simmering ribs are usually fairly thin so they won’t take too long to grill.
Using some tongs, place your ribs and pineapple on the foil on the grill to sear. Once you start to see some caramelization on the bottom side (approx 5 minutes), you will want to flip. Also flip the pineapple. Once both sides are cooked with some caramelization (and not burnt), it is time to remove them from the grill along with the pineapple.
SERVE
You will want to serve these with a great summer salad. We have a few options for you – Light and Easy Summer Salads. And maybe a cob of corn or another summer vegetable.
Once you enjoy these you will understand why these Maui Ribs are one of our favourite grilling recipes. And hey, guess what?….Father’s Day is coming up, and you may want to add this one to the grilling menu. Just sayin’..
Happy Grilling! Leave your comments below and let us know if you have any questions.
Danni
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