Revision as of 15:38, 26 May 2025

Grilled Marinated Ribs

Ingredients

¾ c packed dark brown sugar, for marinade
⅔ c soy sauce, for marinade
1 c coarsely chopped onion, for marinade
½ c canned pineapple chunks, plus 3 tbsp juice, for marinade
½ green kiwi, peeled, for marinade

Instructions

Combine the sugar and soy sauce in a small saucepan. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove from heat and let cool completely.
In a blender, puree the onion, pineapple and juice, kiwi, and garlic until smooth, about 30 seconds. Transfer the mixture to a 13x9-inch baking dish. Stir in the wine, oil, and cooled soy sauce mixture until combined.
Line a rimmed baking sheet with a triple layer of paper towels. Rinse the ribs under cold running water to remove any bone fragments, then transfer to the prepared sheet. Pat the tops dry with additional paper towels.
Working in batches, transfer the ribs to the marinade, turning gently to coat. Submerge completely. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
Prepare the grill:
- **For a charcoal grill:** Open the bottom vent completely. Light a large chimney starter three-quarters full of briquettes (about 4½ qt). When the top coals are partially covered with ash, pour evenly over the grill. Set the grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
- **For a gas grill:** Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.
Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.

@@ Line 1: / Line 1: @@
+=Grilled Marinated Ribs=
-== Ingredients ==
+==Ingredients==
+* ¾ c packed dark brown sugar, for marinade
+* ⅔ c soy sauce, for marinade
+* 1 c coarsely chopped onion, for marinade
+* ½ c canned pineapple chunks, plus 3 tbsp juice, for marinade
+* ½ green kiwi, peeled, for marinade
-¾ cup packed dark brown sugar, for marinade
+==Instructions==
-⅔ cup soy sauce, for marinade
+# Combine the sugar and soy sauce in a small saucepan. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove from heat and let cool completely.
-cup coarsely chopped onion, for marinade
+# In a blender, puree the onion, pineapple and juice, kiwi, and garlic until smooth, about 30 seconds. Transfer the mixture to a 13x9-inch baking dish. Stir in the wine, oil, and cooled soy sauce mixture until combined.
-½ cup canned pineapple chunks, plus 3 tablespoons juice, for marinade
+# Line a rimmed baking sheet with a triple layer of paper towels. Rinse the ribs under cold running water to remove any bone fragments, then transfer to the prepared sheet. Pat the tops dry with additional paper towels.
-½ green kiwi, peeled, for marinade
+# Working in batches, transfer the ribs to the marinade, turning gently to coat. Submerge completely. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
+# Prepare the grill:
-== Instructions ==
+#* **For a charcoal grill:** Open the bottom vent completely. Light a large chimney starter three-quarters full of briquettes (about 4½ qt). When the top coals are partially covered with ash, pour evenly over the grill. Set the grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
+#* **For a gas grill:** Turn all burners to high. Cover and heat until hot, about 15 minutes. Then turn all burners to medium.
-# Combine sugar and soy sauce in small saucepan and cook over medium-high heat, stirring occasionally, until sugar is dissolved. Let cool completely off heat.
+# Clean and oil the cooking grate. Grill the ribs, uncovered, until evenly browned on the first side, about 6 minutes, moving them as needed to ensure even cooking and prevent flare-ups. Flip and grill the second side for about 6 minutes more. Transfer to a platter, tent with foil, and let rest for 5 minutes. Serve.
-# Combine onion, pineapple and juice, kiwi, and garlic in blender and puree until smooth, about 30 seconds. Transfer onion mixture to 13 by 9-inch baking dish; stir in wine, oil, and soy sauce mixture until combined.
-# Line rimmed baking sheet with triple layer of paper towels. Rinse ribs under cold running water to remove any bone fragments, then transfer to prepared sheet. Pat tops of ribs dry with additional paper towels.
-# Working with a few ribs at a time, transfer ribs to marinade, turn gently to coat, and submerge in marinade. Cover dish with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
-#
-#* FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
-#* FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.
-# Clean and oil cooking grate. Grill ribs, uncovered, until evenly browned on first side, about 6 minutes, moving ribs as needed for even cooking and to prevent flare-ups. Flip ribs and continue to grill until evenly browned on second side, about 6 minutes longer. Transfer ribs to platter, tent with aluminum foil, and let rest for 5 minutes. Serve.