These ribs are like bites of tender candy in your mouth that are packed full of flavor. Besides marinating time, they only take 3-4 minutes per side on the grill and you have complete perfection.

Because this recipe uses flanken short ribs (flanken style: the ribs are cut across the bone. Each piece has three to four short sections of bone with a generous portion of meat around them) all they need to be is caramelized on the outside and have their delicious fat marbling rendered down on the inside to be the perfectly tender meat. Although the recipe says that you can use either the grill or a hot cast iron, I highly recommend doing these babies on the grill. A grill gets the fat to melt down on the inside quickly while the outside caramelizes (where I feel a cast iron is a little harder to get it done) but a cast iron is absolutely an option if needed!

I love these paired with my Sweet & Salty Rice and Kung Pao Brussel Sprouts! Get ready to add all of these recipes into to your meal rotation!

Recipe as written from the Cravings Cookbook by Chrissy Teigen (also, Chrissy, if you ever see this, can we please be best friends?!)

MAKES

About 15 pieces/serves 4

Prep Time: 30 minutes

Total Time: 4 hours 45 minutes

INGREDIENTS

for the ribs:

2 1/2 lbs. flanken or kalbi-style short ribs

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup (packed) dark brown sugar

for the marinade:

1/2 cup light soy sauce (or tamari for gluten free)

1/2 cup (packed) dark brown sugar

1/3 cup finely chopped garlic

2 tablespoons mirin

2 tablespoons finely grated fresh ginger

2 tablespoons minced fresh or canned pineapple

2 tablespoons finely grated yellow onion

1 tablespoon sriracha

1/2 tablespoon sesame oil

for serving:

The rest of the pineapple, cored and sliced

1/4 cup chopped scallions

METHOD

1. Prepare the ribs: Place the ribs in a large baking dish or roasting pan and season them all over with the salt and pepper, then rub the brown sugar all over the ribs. Let them sit around in their sugary goodness (until the sugar dissolves on the surface of the ribs) for about 15 minutes.

2. Make the marinade: In a bowl, combine the soy sauce, brown sugar, garlic, mirin, ginger, pineapple, onion, Sriracha and sesame oil. Pour the marinade over the ribs, shaking the dish so the marinade gets all up in there. Cover and refrigerate for at least 4 hours, but 12-24 hours is better!

3. Remove the ribs from the fridge 30 minutes to 1 hour before cooking.

4. Remove the ribs from the marinade, letting the excess drain off, and pat dry with paper towels. Reserve the marinade. Preheat a grill or cast-iron skillet or griddle over high heat for 5 minutes. Grill the ribs until they get caramelized and are just cooked through, 3 to 4 minutes per side.

5. Throw the pineapple slices in the marinade to coat and grill them until caramelized, 2-3 minutes per side.

6. Serve the ribs and pineapple on a platter and garnish with chopped scallions.