Thinly-sliced Korean flanken ribs marinated in a sweet and tangy pineapple-based sauce, then grilled on high heat until crispy and crunchy on the outside. This gluten-free, dairy-free dish delivers caramelized edges and tender meat in under 30 minutes total.
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Thaw the ribs completely, separate, rinse quickly to remove any small bone fragments, and place in a ziploc bag (it's okay if they're still a little wet from rinsing).
Pour the pineapple juice into a small saucepan, or add the pineapple chunks and water.
Add the lime/lemon juice, soy sauce, vinegar, honey/brown sugar, olive oil, smoked paprika, garlic, and molasses.
If you are using coconut aminos, add a pinch of salt (it's not as salty as soy sauce or tamari).
Bring the mixture in the saucepan to a boil, stirring occasionally as it heats up.
Remove from heat. Cool for about 10 minutes.
Once the marinade is somewhat cooled, pour into the ziploc bag over the ribs. Close the bag and shake it around until the ribs are thoroughly coated.
Refrigerate 2-4 hours but no longer — the thinly sliced ribs will start to come apart and will be very hard to cook on the grill. Flip the bag over occasionally to make sure all the ribs get coated.
When ready to cook, heat your grill to high heat.
Grill the ribs on high heat for about 5 minutes per side. You want them to get very crisp and crunchy (like bacon) on the outside, so don't worry too much about overcooking — they won't get tough.
Serve with rice, mashed potatoes, salad, or anything you want. Have bbq sauce on the side to spread over ribs if desired.
Store leftover cooked ribs in an airtight container in the refrigerator for up to 3 days; reheat gently on the grill or in a skillet over medium heat.
grill · saucepan · ziploc bag
Marinate for 2–4 hours maximum. Flanken ribs are thinly sliced, so longer marinating causes them to fall apart and become difficult to grill.
Yes. Tamari is a direct substitute. With coconut aminos, add a pinch of salt since it's less salty than soy sauce or tamari.
Heat your grill to high heat. Grill for about 5 minutes per side, until crispy and crunchy on the outside. High heat prevents toughness.
Yes. Mix the marinade, bring to a boil, and cool completely. Store it in the refrigerator until ready to use.
Yes, if you substitute soy sauce or tamari with coconut aminos (which is paleo-approved). The recipe is naturally gluten-free and dairy-free.
