Beef Ribs Recipe

Trim and Prep Ribs

Pat the beef ribs dry with paper towels. If ribs are in a large rack, cut into individual portions or 2-3 bone pieces so they fit your cooking vessel evenly (about 2–3 inches portions). Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Make Marinade

In a medium bowl combine 3 tbs soy sauce, 2 tbs packed brown sugar, 6 minced garlic cloves, 1 tbs grated ginger, 1 cup pineapple juice, 2 tbs rice vinegar, 1 tsp sesame oil and 1 tsp Sriracha. Whisk until sugar starts to dissolve and ingredients are well combined.

Marinate

Place the ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, pressing to coat all surfaces. Seal or cover and refrigerate for at least 4 hours and up to overnight. Turn the ribs once or twice while marinating so they soak evenly.

Oven-Roasted (low-and-slow)

Preheat oven to 300°F (150°C). Remove ribs from marinade and reserve marinade. Arrange ribs bone-side down in a single layer in a roasting pan or Dutch oven. Cover tightly with foil or a lid. Roast for 2 to 2 1/2 hours, until ribs are fork-tender and the meat pulls back from the bone about 1/4–1/2 inch.

Alternative: Grill (indirect heat)

Prepare grill for indirect medium-low heat (around 275–300°F). Place ribs away from direct flame, cover, and cook for 2 to 2 1/2 hours until tender, maintaining temperature. If using a charcoal grill, add a small pan of water to the cooler side to maintain moisture.

Simmer Marinade

While ribs cook, pour the reserved marinade into a small saucepan and bring to a boil, then reduce heat and simmer 5–7 minutes to kill bacteria and slightly thicken. Strain if desired and set aside for basting or add to the glaze mixture below.

Prepare Glaze

In a small bowl combine 1 tbs pineapple jam, 1 tbs honey, 1 tbs soy sauce and 1 tbs water (or a few tablespoons of the simmered marinade) and whisk until smooth. Taste and adjust: add more honey for sweetness or a splash of rice vinegar for brightness.

Glaze and Caramelize

When ribs are tender, increase oven temperature to 425°F (220°C) or move to direct medium-high heat on the grill. Brush ribs generously with the glaze. Return to oven (uncovered) or place over direct heat and cook 6–10 minutes, watching carefully, until glaze is sticky and caramelized. Flip and glaze once more if desired, then caramelize an additional 2–4 minutes.

Rest

Remove ribs from heat and let rest 8–10 minutes so juices redistribute. This also helps the glaze set slightly.

Transfer ribs to a cutting board or platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lime wedges on the side for brightness if desired. Portion ribs across steamed rice with a scoop of macaroni salad or coleslaw for a Hawaiian-style plate.