Easy Hawaiian BBQ Beef Short Ribs

Summer grilling doesn’t have to mean burgers and hot dogs on repeat. Don’t get me wrong, I love a good burger, but sometimes you want something that feels a little more special without all the fuss. That’s where these Hawaiian BBQ beef short ribs come in.

I started making these after a beach vacation where we ate at this little Hawaiian BBQ spot every single night. When we got home, I tried to recreate those flavors in my own backyard. The marinade does most of the work while you’re busy doing other things. Just mix it up, let the meat soak in all that pineapple and soy sauce goodness, and fire up the grill when you’re ready.

The best part? These ribs cook fast compared to regular short ribs. You get that sweet and savory flavor with a hint of char from the grill, and the grilled pineapple on the side makes it feel like a vacation dinner. No plane ticket required.

What Kind of Beef Short Ribs Should I Use?

For this recipe, you’ll want to look for flanken cut short ribs, which are sliced across the bone into thin strips rather than between the bones like English cut ribs. This cut is perfect for grilling because it cooks quickly and the thin slices soak up all that marinade flavor. You can usually find flanken cut ribs at Asian markets or by asking your butcher to cut them for you – they should be about 1/3 to 1/2 inch thick. If you can’t find flanken cut, you can use regular bone-in short ribs, but you’ll need to adjust your cooking time since they’re much thicker and will take longer to become tender.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Flanken cut beef short ribs: If you can’t find flanken cut (the thin-sliced Korean-style short ribs), you can use regular English-cut short ribs instead. Just keep in mind they’ll need longer cooking time – about 2-3 hours in the oven or on low heat until tender.
• Pineapple juice: Orange juice works as a substitute and gives a similar sweet-tangy flavor. You can also use canned pineapple juice if fresh isn’t available.
• Rice vinegar: Apple cider vinegar or white wine vinegar can step in here. Start with about 2 teaspoons since they’re a bit stronger than rice vinegar.
• Fresh ginger: In a pinch, use 1 teaspoon of ground ginger, though fresh really does make a difference in this recipe.
• Sesame oil: You can skip this if you don’t have it, though it adds a nice nutty flavor. A tiny drizzle of toasted sesame seeds at the end can give you a similar taste.
• Fresh pineapple: Canned pineapple rings work just fine here. Just drain them well and pat dry before grilling or cooking.

Watch Out for These Mistakes While Grilling

The biggest mistake with flanken cut short ribs is overcooking them – these thin-cut ribs cook incredibly fast, so staying by the grill is essential or you’ll end up with tough, chewy meat instead of tender bites.

Don’t skip the overnight marinating time, as these ribs need at least 4-6 hours (but preferably 8-12) for the pineapple juice and soy sauce to break down the meat fibers and infuse flavor throughout.

Make sure your grill is properly preheated to medium-high heat before adding the ribs, and resist the urge to flip them more than once per side – constant flipping prevents those caramelized, charred edges that make these ribs so good.

Finally, letting the ribs rest for those 5 minutes after grilling isn’t optional, as this allows the juices to redistribute throughout the meat rather than running out onto your cutting board.

What to Serve With Hawaiian BBQ Beef Short Ribs?

These Hawaiian BBQ short ribs are begging for some fluffy white rice or coconut rice to soak up all that sweet and savory sauce. A simple cabbage slaw with a light vinegar dressing cuts through the richness of the meat perfectly, or you could go with a fresh cucumber salad tossed with rice vinegar and sesame seeds. Since you’re already grilling the pineapple, throw on some corn on the cob or zucchini for an easy side that keeps everything on the grill. For a more filling meal, macaroni salad is a classic Hawaiian plate lunch staple that pairs beautifully with these ribs.

Storage Instructions

Store: Keep any leftover short ribs in an airtight container in the fridge for up to 4 days. The meat actually tastes even better the next day after the flavors have had more time to soak in. I like to chop up the leftovers and toss them over rice or in a wrap for an easy lunch.

Freeze: These ribs freeze really well if you want to prep them ahead. You can freeze the raw marinated ribs for up to 3 months, or freeze the cooked ribs for up to 2 months. Just thaw them overnight in the fridge before cooking or reheating.

Reheat: Warm up the ribs gently in a covered dish in the oven at 300°F for about 15-20 minutes, or heat them in the microwave on medium power. Add a splash of pineapple juice or water to keep them from drying out while reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2600
• Protein: 120-140 g
• Fat: 115-140 g
• Carbohydrates: 160-190 g

Ingredients

For the marinade:

• 1.5 cups pineapple juice (Dole preferred)
• 2.5 tbsp brown sugar
• 2 tsp toasted sesame oil
• 5 tbsp soy sauce (Kikkoman preferred)
• 1.5 tbsp rice vinegar
• 2 tbsp freshly grated ginger
• 6 garlic cloves, minced
• 4 green onions, thinly sliced
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp Sriracha or chili flakes (optional for heat)

For the grill:

• 2.5 lb beef flanken-style short ribs
• 1 fresh pineapple (peeled and sliced into 1/2-inch rounds)
• 1 tbsp olive oil
• 1 tsp toasted sesame seeds (for garnish)

Step 1: Prepare the Marinade and Begin Brining

• 1.5 cups pineapple juice
• 2.5 tbsp brown sugar
• 5 tbsp soy sauce
• 1.5 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 2 tbsp freshly grated ginger
• 6 garlic cloves, minced
• 2 green onions, thinly sliced
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp Sriracha or chili flakes
• 2.5 lb beef flanken-style short ribs

Combine pineapple juice, brown sugar, soy sauce, rice vinegar, toasted sesame oil, freshly grated ginger, minced garlic, half of the sliced green onions, kosher salt, black pepper, and Sriracha (if using) in a bowl, stirring until the brown sugar dissolves completely.

This Hawaiian-inspired marinade builds deep umami flavors through the combination of soy, ginger, and garlic.

Place the beef short ribs in a large resealable bag or shallow dish and pour the marinade over them, ensuring all ribs are fully submerged and coated.

Refrigerate overnight (or at least 8 hours) to allow the flavors to penetrate the meat—I find that marinating overnight makes a noticeable difference in tenderness and flavor development, so don’t rush this step.

Step 2: Prepare the Pineapple for Grilling

• 1 fresh pineapple
• 1 tbsp olive oil
• Kosher salt

While the ribs marinate (or about 30 minutes before grilling), peel and slice the fresh pineapple into 1/2-inch thick rounds.

Pat the pineapple slices dry with paper towels to remove excess moisture, which helps them caramelize rather than steam on the grill.

Arrange the slices on a plate and lightly brush both sides with olive oil, then sprinkle with a pinch of kosher salt.

This preparation ensures beautiful char marks and concentrates the natural sweetness of the pineapple.

Step 3: Heat the Grill and Prepare for Cooking

• 2.5 lb beef flanken-style short ribs

Preheat your grill to high heat (around 450-500°F for a charcoal grill, or high setting for gas), allowing it to heat for at least 10-15 minutes until you see consistent flames or coals are ashy and glowing.

Remove the marinated short ribs from the refrigerator about 15 minutes before grilling to bring them closer to room temperature for more even cooking.

Pat the ribs dry with paper towels before placing them on the grill—this helps develop a better char and crust.

Reserve the remaining marinade in a small bowl for basting, if desired.

Step 4: Grill the Ribs and Pineapple with High Heat

• 2.5 lb beef flanken-style short ribs
• Pineapple slices

Place the marinated short ribs directly on the hot grill grates in a single layer.

For flanken-style ribs (typically thinner cut, about 1/2-inch thick), grill for 2 minutes per side over high heat to develop a caramelized crust while keeping the interior juicy and tender.

If your ribs are thicker (closer to 3/4-inch or more), extend cooking to 4-5 minutes per side.

Simultaneously, place the prepared pineapple slices on the grill at the same time as the ribs—they’ll cook at a similar pace.

I like to rotate both the ribs and pineapple halfway through each side to create attractive crosshatch char marks and ensure even caramelization.

Step 5: Rest the Ribs and Finish Plating

• 2.5 lb beef flanken-style short ribs
• Pineapple slices
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Remove the grilled short ribs from the heat and transfer them to a warm plate or cutting board.

Cover loosely with foil and let them rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping each bite tender and succulent.

Remove the caramelized pineapple slices from the grill and arrange them on a serving platter.

Once the ribs have rested, arrange them alongside or on top of the grilled pineapple.

Garnish with the reserved fresh green onions from the marinade and sprinkle toasted sesame seeds over the top for a final touch of nutty flavor and visual appeal.