Recipe: Maui Short Ribs with Maple Pineapple Rings

Maui Short Ribs already have such an incredible flavour, but in this recipe the addition of the maple pineapple really takes things to a whole new level! Both easy to make and prepare, this dish is a summertime staple at our house. Give it a go and you won't be dissapointed!

Today I will be cooking on a classic 1975 Red Weber Charcoal Grill! But this recipe can easily be reproduced on any gas grill! Simply follow the steps below:

Ingredients/Accessories:

  • 1 Package of beef short ribs
  • 1 Bottle Maui Rib Marinade (Or use the easy recipe below!)
  • 1 can of Pineapple rings (Save the juice!)
  • 1 bottle of Maple syrup
  • 1/4 cup of of brown sugar
  • Cookina Grill Sheet (optional)

Make your own Easy Maui Marinade: Rather than using pre-bottled, you can also make your own Maui Marinade with the recipe below: 

  • 1 cup of soy sauce
  • ½ cup of brown sugar
  • ¼ cup of pineapple juice (Take from your can of pineapple rings!)
  • 1 tablespoon of sesame oil
  • 2 tablespoons of rice wine vinegar
  • 3 cloves of minced garlic
  • 1 tablespoon of minced ginger
  • 3 chopped green onions

Quick Tip: The Cookina Grilling Sheet is an excellent way to keep your grill clean when cooking heavily marinated items such as Maui Ribs. The Cookina provides a non-stick surface that allows all heat to transfer up through the sheet but doesn't allow any mess to leak back down into your grill. You will even get your traditional grill marks on your food as if the sheet wasn't even there! 

Best of all, when your cooking is complete simply pour off any remaining liquids into the garbage to save a significant amount of cleanup. The sheet can also be cut to size, and reused over and over again with a quick soap and water wash in the sink. Highly recommended! Just be cautious using direct over charcoal and be sure to follow all product guidelines. 


Instructions:

Step One - Marinade

I like to mix my marinade at least a couple hours prior to cooking, and even overnight when at all possible. This will allow extra time for all that delicious flavour to soak into your ribs. 

Using a large sided dish, a bowl, or even a large ziploc bag - add your ribs and then submerge in the marinade. Return to the fridge and let rest until time to cook.

Step Two - Preheat your grill

Charcoal:

Since I am using charcoal today, I will get my grill fired up approx 30-45 min prior to cooking. This will allow a little extra time for the charcoal to settle in and will provide the most consistent heat over the course of the cook. The rib marinade has a lot of sugar so heat control will be important as to not burn. 

Gas:

Preheat your gas grill to approx 425 degrees around 15-20 min prior to cooking. This should be plenty of time for the grill to reach a temperature optimal for ribs.

Step Three - Start Cooking the Ribs

Remember these are thin cut ribs so cook time will be significantly less than normal. Aim for 3-5 min per side total cook time. I would also suggest turning frequently to avoid burning of the sugary marinade. A bit of char is perfect but you don't want to over-do it! This step is key to great results. Once your Ribs are close to finished you can go ahead and start working on the pineapple rings. 

Step Four - Prep and cook the pineapple rings

On a large plate or baking sheet, arrange your pineapple rings in a single layer. Drizzle with a small amount of your favorite maple syrup and then finish off with a pinch of brown sugar. These only take 2-3 min per side and are equally vulnerable to burning due to the high sugar content, so remember to keep turning frequently. Once again you are looking for a very slight amount of charring while maintaining the deep rich orange/yellow colour of the pineapple.

Step Five - Serve and Enjoy!

This is such an easy recipe and results are just incredible! Just a little bit of the sweet smokey maple pineapple along with the ribs is a match made in barbecue heaven! For a larger meal, it can also be paired along with your favorite side dish or starch. 

I hope you enjoyed this recipe as much as we do! 

Please stay tuned for more tips, tricks and grilling recipes!

- Matt

Johnstone's Team Member