Servings: 12 Servings
Calories: 789kcal
Equipment
- Sharp knife
- large zip-top bag
Ingredients
- 6 Pounds Beef finger ribs
- 9 cloves chopped garlic
- 18 Ounce can pineapple juice
- 1.5 cup brown sugar
- 1.5 cup soy sauce
- 1.5 cup white vinegar
- 1.5 cup water
- 3 teaspoon kosher salt
- 3 teaspoon coarse black pepper
- 1.5 teaspoon chile flakes Korean
Instructions
- Start by prepping your beef rib fingers. Using a sharp knife, cut the ribs into thin strips, about 1-2 inches wide.
- In a large zip-top bag, combine the chopped garlic, pineapple juice, brown sugar, soy sauce, white vinegar, water, kosher salt, black pepper and Korean chile flakes. Mix well to combine.
- Place the beef rib fingers into the marinade mixture and seal the bag. Massage the bag gently to ensure that all of the ribs are fully coated in the marinade.
- Place the bag in the refrigerator and let it marinate for at least 30 minutes or up to 24 hours.
- After marinating, preheat your oven to 300°F (150°C).
- Remove the beef rib fingers from the marinade and place them on a baking sheet lined with foil.
- Bake for 3 hours, turning thej ribs every hour to ensure even cooking.
- After 3 hours, remove the beef rib fingers from the oven and let them rest for 5 minutes before serving.
- Serve hot and enjoy the tender, flavorful beef rib fingers!
Notes
- For a spicier dish, add more Korean chile flakes to the marinade.
- You can also grill or fry the beef rib fingers instead of baking them in the oven. Adjust cooking times accordingly.
- This recipe can be easily doubled or halved depending on your needs. Just adjust the ingredient measurements accordingly.
- For a more intense flavor, marinate the beef rib fingers for 24 hours before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 789kcal
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