Grilled Florida Pineapple Glazed Short Ribs: A Tropical BBQ Feast

Introduction

There is something undeniably magical about the combination of rich, savory beef and the bright, acidic sweetness of tropical fruit. This Florida Pineapple Glazed Short Ribs recipe captures the essence of the Sunshine State on a plate, bringing a burst of vibrancy to your backyard barbecue. By pairing hearty beef short ribs with a glaze made from fresh pineapple juice, soy, and aromatics, you create a flavor profile that is both sophisticated and comfortingly sticky. The enzymes in the pineapple work naturally to tenderize the meat, ensuring every bite is succulent.

Whether you are firing up your grill for a weekend cookout or looking to impress guests with a unique dinner, this dish delivers a perfect char and a melt-in-your-mouth texture that demands a second helping. The high heat sears the juices in, while the sugary glaze caramelizes into a glossy, delicious coating. It is not just a meal; it is a mini-vacation for your taste buds that balances the smokiness of the grill with the zest of the tropics.

Ingredients

The Meat

• 4 to 5 lbs Beef Short Ribs (English style or flanken/Korean style depending on preference)
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• 2 tbsp Vegetable oil (if not marinating)

The Florida Pineapple Glaze

• 1 cup Pineapple juice (fresh is best, but high-quality canned works)
• 1/2 cup Soy sauce (low sodium recommended)
• 1/2 cup Brown sugar, packed
• 1/4 cup Rice vinegar or Apple cider vinegar
• 1 tbsp Fresh ginger, grated or finely minced
• 3 cloves Garlic, minced
• 1 tsp Red pepper flakes (optional for heat)
• 1 tbsp Cornstarch mixed with 1 tbsp water (slurry for thickening)

Garnish

• 2 Green onions, thinly sliced
• 1 tbsp Toasted sesame seeds
• Fresh pineapple chunks or rings (for grilling alongside ribs)

Instructions

Step 1: Prepare the Ribs and Marinade

1. Begin by rinsing the short ribs and patting them completely dry with paper towels. This ensures a better sear later.
2. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, vinegar, ginger, garlic, and red pepper flakes.
3. Reserve about 1/2 cup of this mixture to use as a basting glaze later.
4. Place the ribs in a large resealable bag or a shallow dish and pour the remaining marinade over them. Massage the marinade into the meat.
5. Refrigerate for at least 2 hours, but ideally overnight, to allow the pineapple enzymes to tenderize the beef.

Step 2: Make the Glaze

1. Take the reserved 1/2 cup of marinade and pour it into a small saucepan.
2. Bring the mixture to a gentle simmer over medium heat.
3. Stir in the cornstarch slurry and whisk continuously until the sauce thickens into a glossy glaze (about 2-3 minutes). Remove from heat and set aside.

Step 3: Fire Up the Grill

1. Preheat your grill to a medium-high heat. If you are using an Arteflame, build a fire in the center to get the plancha hot. You want a temperature where you can sear quickly but also move the meat to a cooler zone to cook through.
2. Lightly oil the grill surface to prevent sticking.

Step 4: Grill the Short Ribs

1. Remove the ribs from the marinade and shake off excess liquid. Discard the used marinade.
2. Place the ribs on the hottest part of the grill to sear. Cook for about 2-3 minutes per side until a deep, dark brown crust forms.
3. Once seared, move the ribs to a cooler zone of the grill (outer edge on an Arteflame) to finish cooking. For flanken style, this takes only a few minutes; for thicker English cuts, you may need 10-15 minutes depending on thickness.
4. During the last 2 minutes of cooking, brush the ribs generously with the thickened pineapple glaze, turning once to caramelize the sugars without burning them.

Step 5: Rest and Serve

1. Remove the ribs from the grill and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat.
2. While the ribs rest, quickly grill the fresh pineapple chunks for 1-2 minutes until they have nice grill marks.
3. Garnish the ribs with sliced green onions and toasted sesame seeds. Serve immediately with the grilled fruit.

Tips

Mastering short ribs requires a little bit of patience and heat management. Because the glaze contains brown sugar and pineapple juice (which is high in natural sugars), it can burn quickly if exposed to direct high heat for too long. Always sear your meat first to get that savory crust, and only apply the glaze at the very end of the cooking process. This ensures you get a sticky, delicious coating rather than a charred, bitter taste. If you are using thicker English-cut short ribs, consider par-boiling or sous-vide cooking them before finishing them on the grill to ensure they are tender all the way through without drying out the exterior.

Additionally, do not skip the resting period. Cutting into the ribs immediately off the grill will cause all those delicious, savory juices to run out onto the cutting board, leaving you with dry meat. Give the proteins time to relax. If you want an extra depth of flavor, add a splash of dark rum to your glaze while it simmers; the alcohol will cook off, leaving a rich, molasses-like undertone that pairs beautifully with the beef.

Variations

This Florida-inspired recipe is incredibly versatile and can be tweaked to suit your personal palate or dietary needs. While the classic pineapple and soy combination is a crowd-pleaser, small adjustments can completely transform the dish. Here are a few ways to mix it up:

• Spicy Habanero: For a true Caribbean/Florida kick, add a finely minced habanero pepper to the marinade. The heat pairs perfectly with the sweet pineapple.
• Asian Fusion: Add a tablespoon of hoisin sauce and a teaspoon of sesame oil to the glaze for a deeper, umami-rich flavor profile.
• Citrus Twist: Substitute half of the pineapple juice with fresh-squeezed orange juice and add a tablespoon of orange zest for a brighter, citrus-forward glaze.
• Pork Alternative: This exact marinade and glaze work wonders on pork spare ribs or thick-cut pork chops if you prefer pork over beef.
• Herb Infusion: Add fresh cilantro or mint to the finished dish for a burst of herbal freshness that cuts through the richness of the meat.

Best pairings

To create a balanced meal, pair these rich, glazed short ribs with sides that offer freshness and acidity. Since the main dish is heavy on savory and sweet notes, you want accompaniments that cleanse the palate or soak up the delicious sauce. A vibrant, crunchy slaw is almost mandatory for this style of BBQ. Here are some excellent serving ideas:

• Coconut Lime Rice: Fluffy jasmine rice cooked with coconut milk and a squeeze of lime provides a neutral but tropical base that soaks up the extra glaze.
• Grilled Asparagus: The char on the asparagus complements the ribs, while the vegetable's natural bitterness balances the sweet glaze.
• Tropical Coleslaw: Use a vinegar-based slaw with shredded cabbage, mango, and red onion instead of a creamy mayo-based slaw to keep the meal light.
• Cold Lager or IPA: The crisp bitterness of an IPA or the clean finish of a cold lager cuts through the fat of the short ribs perfectly.

Conclusion

These Florida Pineapple Glazed Short Ribs are more than just a recipe; they are a celebration of bold flavors and open-fire cooking. The contrast between the tender, savory beef and the sweet, sticky glaze creates a culinary experience that is hard to beat. It is a dish that looks impressive on the platter but is surprisingly easy to execute, making it perfect for both novice grillers and seasoned pitmasters.

Next time you want to bring a taste of the tropics to your table, give this recipe a try. The aroma of searing beef mixed with caramelized pineapple will draw everyone to the grill before dinner is even served. Don't forget to make a little extra glaze—your guests will definitely be asking for extra sauce to drizzle over their rice and veggies.