3 1/2 lb boneless beef short ribs*
20 oz canned pineapple rings in juice
1 kiwi, halved
1/2 cup soy sauce
1/2 cup teriyaki sauce
1/3 cup ponzu sauce
1/4 cup light brown sugar
3 tablespoons chili garlic sauce
2 tablespoons ginger juice
2 tablespoons sesame oil
Rub the meat on all sides with the kiwi. Discard the kiwi. Place the meat and all remaining ingredients in a resealable bag or marinating container and refrigerate for 24 hrs. Prep your grill. Place a foil tray filled with water in the grill. Arrange the coals around the tray. Place the beef over the pan and cook slow and low for about 1 hr-90 minutes or until fully cooked and tender.
*If you use bone-in, use about 5 lbs.
This was a fairly fabulous dinner. I’d heard that rubbing ribs with kiwi makes them extra tender and I am not sure if that was because of the kiwi or what, but it is worth a shot, right? Anyway, these were super simple to make and really tender and juicy. I just dumped everything in a marinating container overnight then grilled them. The water underneath not only catches the fat dripping off (no flare ups!) but it also helps keep them moist. One of my favorite no fuss grilling projects.