Friday, July 6, 2012

Teriyaki Boneless Beef Ribs w Grilled Pineapple Salsa

This is a budget friendly meal that has all of my favorite summer traditions in mind:  Fresh seasonal fruit, grilling out, and a quick and painless dinner menu.  I made up a quick homemade pineapple teriyaki sauce to help tenderize and flavor the boneless country chuck ribs I picked up at the store (a great inexpensive meat!)  I also saw fresh seasonal pineapple for less than $2.00 so I had to grab one of those as well.  It's not summer without some fresh grilled pineapple so I decided to turn it into a fresh warm salsa for my beef.  The result was an enormously flavorful sweet and salty dish that hit the spot on a hot summer night.  The whole family will love this one and, for less than $4 per (large) serving, how can you go wrong?  Enjoy!

One of my all time favorite summer meals!
Teriyaki Marinade Ingredients:
1 or 2 packages boneless country style beef ribs
1/3c tamari (gluten free soy sauce)
3tbs extra virgin olive oil
1 small 6oz can pineapple juice
3tbs honey
2tbs minced garlic
2tbs minced ginger
1 lime, juiced

Grilled Pineapple Salsa Ingredients:
1 fresh pineapple, cut into 1/2" rings
1 handful cilantro, chopped
juice of 1/2 lime

1. Combine all marinade ingredients in a blender or food processor.  Place beef ribs in a sealable plastic bag and pour in marinade.  Coat well and marinate in the refrigerator for 12-24 hours.
2. An hour before you are ready to grill, take out the meat and place on the counter (you want it at room temp before grilling for the most tender result).  Then heat the grill over medium high heat.
3. I recommend grilling the pineapple first so that you can work on the salsa while the beef is cooking.  The pineapple is done when it is nicely grilled on both sides.  Remove from heat, place on a cutting board and chop it all up.
4. Then go ahead and grill your ribs to desired doneness (we did ours medium rare and they were fantastic!).
5. Toss your pineapple with some cilantro and lime juice.  Add a pinch of garlic powder and salt only if desired (I left it out this time).
5. Serve your ribs with a big heap of fresh grilled salsa and enjoy the summer season!

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