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Jalapeno Pineapple Glazed Short Ribs

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour


A delish short rib recipe done on short time.


  • 5 pounds bone-in beef short ribs
  • 10 ounce jar of jalapeno jelly
  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup honey
  • 2 tablespoons sherry, or red wine
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ginger
  • Cayenne pepper to taste
  • 3 teaspoons cornstarch


  1. Place the ribs in a large stockpot. Add water until the ribs are just covered. Put a lid on the pot and place it on the stove over high-heat. Once at a boil, reduce the heat to medium-high and continue to boil for 30 minutes or until the ribs are fork tender, but not falling apart.
  2. While your short ribs are boiling, add the jalapeno jelly, soy sauce, pineapple juice, honey, sherry, salt, garlic and onion powders, ginger and cayenne pepper to a small sauce pan and whisk together until the mixture is smooth. Add the cornstarch and whisk again until smooth. Heat the mixture over medium-heat until the mixture begins to thicken and resemble glaze. Remove the glaze from heat and let stand until the ribs are done boiling.
  3. Preheat the grill with a medium-high flame while you do this next part.*
  4. Take the ribs out of the pot**, place them on a baking sheet, and brush them on all sides with the glaze.
  5. Turn the grill down to medium, place the ribs on the grill an inch to two inches apart, and cook for 3-5 minutes. Brush the ribs with glaze and flip, cooking for another 3-5 minutes. Rinse and repeat until the ribs are sporting some sweet grill marks on all sides. Remove the ribs, serve with your favorite and the remaining glaze as dipping sauce. Enjoy!


Cooking times and temps are based on a gas grill and may vary depending on grill.

You may have a few ribs that decided to fall of the bone. That’s okay. Glaze them and grill them just the same as the ones that stayed with the bone.