Teriyaki Flanken Short Ribs

Grilled flanken-style short ribs marinated in a flavorful pineapple teriyaki sauce are tender, juicy, and delicious! 

My son doesn’t care for a big steak, but he does like flanken-style short ribs, so I make them fairly often when we want beef. I had pineapple juice in the fridge, so I went in search of a recipe using it, and found an easy pineapple teriyaki steak marinade on My Chicago Steak that looked tasty. The meat marinated overnight, and I grilled the ribs using my grill pan. We all loved this teriyaki flanken ribs recipe and thought they turned out tangy, sweet, spicy, and delicious, and paired nicely with garlic rice and sautéed bok choy with snow peas.

Teriyaki Flanken Short Ribs

Ingredients:

• 2 lbs flanken short ribs
• ⅓ cup pineapple juice
• ¼ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp olive oil
• 1 tbsp toasted sesame oil
• 1 tbsp minced ginger
• 3 cloves of garlic, minced
• ¼-½ tsp Sriracha sauce, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp Fresh cilantro, chopped, for serving
• 1 tsp toasted sesame seeds, for serving

How to Make Teriyaki Flanken Short Ribs

Combine the pineapple juice, soy sauce, brown sugar, olive oil, sesame oil, minced ginger, minced garlic, and sriracha in a large ziplock bag; seal and mix well.

Add the flanken short ribs to the marinade in the ziplock bag and toss to coat evenly. Refrigerate for 1-24 hours (I marinated for about 12 hours).

Remove the meat from the refrigerator 30 minutes before cooking. Remove the short ribs from the marinade and season with sea salt and freshly cracked pepper, to taste.

Heat a grill pan over medium-high heat. Coat with cooking spray, then lay a few of the ribs on the HOT grill pan and cook for 4-5 minutes, or until browned, flip and continue to cook for another 2-3 minutes, or until cooked to your desired degree of doneness. Remove from the pan and set aside on a serving plate with a loose tin foil tent. Finish cooking the remaining short ribs.

Side Note: My flanken short ribs were thicker than normal. If yours are quite thin, cook for less time.

Serve the teriyaki flanken short ribs topped with toasted sesame seeds and chopped cilantro. Enjoy.