Ribs with Pineapple



Serves: 5-6


2 1/2 pounds ribs (about 10-12 ribs)
1 1/2 cups pineapple juice
2 tablespoons brown sugar
1 teaspoon sesame oil
4 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, minced or pressed
3 green onions, thinly sliced
1 whole pineapple, peeled and sliced into 1/2-inch slices (about 10-12 slices)
Kosher salt
Black pepper



Place ribs in a zip-top bag and set aside.


Combine pineapple juice, brown sugar, sesame oil, soy sauce, vinegar, ginger, garlic, and green onions in a bowl and whisk to combine. Pour mixture over ribs in bag and marinate at least 6 to 8 hours or overnight in the refrigerator. Turn bag occasionally to distribute marinade evenly.


Preheat barbecue grill to medium-high heat. Lightly spray pineapple with nonstick cooking spray and sprinkle very lightly with kosher salt. Place ribs and pineapple on grill. (If you have an upper rack on your grill, place pineapple there.) Sprinkle top side of ribs lightly with kosher salt and black pepper.


Cook ribs 3 to 5 minutes on each side until charred and evenly done. Cooking time will depend on thickness of cut. Extra-thin ribs cook for only a couple of minutes per side and thicker cuts (up to 1/2-inch) may take 5 to 6 minutes per side. Flip pineapple after a few minutes until it's slightly tender and has grill marks on both sides. Remove both from grill. Serve immediately.


Enjoy your meal!



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