Name: SMOKED DINOSAUR BEEF RIBS & PINEAPPLE COLESLAW
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Ingredients: Beef plate short ribs or boneless short ribs; Teriyaki Marinade and Sauce; 12 oz pineapple juice; 4 oz soy sauce; ¼ cup sesame oil; 2 cups brown sugar; ½ yellow onion, diced; 2 oz ginger, peeled; 2 oz garlic cloves; Cornstarch slurry for the sauce (equal parts cornstarch and water); Crust/Rub; Salt, to taste; 1 cup brown sugar; 3 tbsp coriander; 1 tbsp black pepper; 3 tsp yellow mustard; 2 tbsp sesame seeds; Pineapple Coleslaw; 3 cups mayonnaise; ½ cup apple cider vinegar; ½ cup brown sugar; Salt and pepper, to taste; 2 heads cabbage, thinly sliced; 1 pineapple, diced; Blender; Smoker; Cutting board; Knife; Saucepan; Large bowl

SMOKED DINOSAUR BEEF RIBS & PINEAPPLE COLESLAW

Jason Glover

Servings

Prep Time

30 minutes

Cook Time

8 hours

Calories

1183

Marinated, rubbed, and slow smoked to perfection - these dinosaur ribs are SO worth the time and effort! Serve them alongside a sweet and tangy pineapple coleslaw and you'll never want ribs any other way!

SMOKED DINOSAUR BEEF RIBS & PINEAPPLE COLESLAW

Ingredients

Beef plate short ribs or boneless short ribs
Teriyaki Marinade and Sauce
12 oz pineapple juice
4 oz soy sauce
¼ cup sesame oil
2 cups brown sugar
½ yellow onion, diced
2 oz ginger, peeled
2 oz garlic cloves
Cornstarch slurry for the sauce (equal parts cornstarch and water)
Crust/Rub
Salt, to taste
1 cup brown sugar
3 tbsp coriander
1 tbsp black pepper
3 tsp yellow mustard
2 tbsp sesame seeds
Pineapple Coleslaw
3 cups mayonnaise
½ cup apple cider vinegar
½ cup brown sugar
Salt and pepper, to taste
2 heads cabbage, thinly sliced
1 pineapple, diced

Tools

Directions

Combine all ingredients for the marinade in a blender and pulse until the ginger, garlic, and onions and well incorporated. Reserve 1/3 of the marinade for the sauce.
Pour the rest of the marinade over the ribs (make sure they are fully covered with marinade). Cover and refrigerate for 1-2 days.
Preheat smoker or grill.
Pour off the marinade from the ribs and discard.
Smear the ribs with yellow mustard then evenly sprinkle the other ingredients over the ribs and pack down gently.
Smoke the ribs for 8-10 hours. If they are tender after 8 hours, you are done. If they need longer, place on a sheet pan (crust side up) with one cup of water, cover with butcher paper, then wrap the pan with foil and cook in the oven at 275°F until the meat is tender. (The water will evaporate.)
Simmer the reserved marinade until the ginger, garlic, and onions have softened.
Thicken with a bit of cornstarch slurry. You can serve this sauce on the side or use it to glaze the ribs.
Garnish with sesame seeds and sliced green onions, if desired.

Pineapple Coleslaw

For the pineapple coleslaw, whisk together the mayo, apple cider vinegar, and brown sugar in a large bowl until smooth. Season to taste with salt and pepper.
Right before serving, mix in the shredded cabbage and diced pineapple. Toss until well coated.