All American Beef Short Ribs
|Unsweetened pineapple juice||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Vegetable oil||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Soy sauce||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Firmly packed light brown sugar||2 Ounce (1/4 Cup Or 60 Grams)|
|Chili powder||1 Tablespoon|
|Beef short ribs||4 Pound, trimmed of excess fat (2 Kilograms)|
|Barbecue sauce||1⁄4 Cup (4 tbs) (Midwestern Style)|
In a small bowl, whisk together the pineapple juice, vegetable oil, soy sauce, brown sugar and chili powder.
Place the ribs in a large lock-top plastic bag and pour in the pineapple mixture.
Press out the air and seal the bag tightly.
Massage the bag gently to distribute the marinade evenly.
Place in a large bowl and refrigerate for at least-4 hours, or for up to 2 days if you wish.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Remove the ribs from the marinade and pat them dry with paper towels.
Reserve the marinade.
Place the ribs on the center of the rack, cover the grill and open the vents halfway.
Cook for 1 hour, then turn and brush with the reserved marinade.
Add a few more coals to the fire if necessary to maintain a constant temperature.
Continue to cook, brushing with the marinade and turning every 20-30 minutes, until the meat is well browned and begins to shrink from the bone, 1 1/2-2 hours longer.
To serve, transfer the ribs to a warmed platter or individual plates.
Pass the barbecue sauce at the table.