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Hawaiian Short Stack




Source of Recipe


the web


List of Ingredients




One Pork Rib Short Stack - Boneless

Salt

Pepper

1 Fresh Lime

4 Tablespoons of Cajun or Creole Seasoning

4 Fork-loads of Minced Garlic

1 Bottle 12 Oz. LAWRY’S Hawaiian 30 Minute Marinade

½ Pineapple sliced.

Recipe



Food Preparation

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Take ribs out of package and lightly salt and pepper each side.
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Place short stack in one gallon zipper bag.
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Squeeze fresh lemon and lime juice over both sides.
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Spank on three forks of Minced garlic.
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Dust lightly with Five-Spice, smack, and rub.
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Add the juice from the pineapple and any remaining lemon and lime juice to the zip-lock bag.
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Add one 12 Oz. bottle of LAWRY’S Hawaiian 30 Minute Marinade to the zip-lock bag.
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Squeeze all of the air out of bag and seal it tightly. Place in refrigerator for 24 hours. Even though the bottle says ½ hour we highly recommend that you let the steaks marinade for twenty four hour to maximize satisfaction.
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Shake the zip-lock bags.
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Flip the bags over every couple of hours. Massage the marinade into the Short Stack. Frequently agitate the contents of the zip-lock bag. This process requires passion.

Grilling Procedure

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Allow about one fourth bag of Kingston Briquettes to burn down to 50 percent max temperature.
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Place meat on top shelf and cover with pineapple slices.
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Pour any additional left over marinade on top of the meat.
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Allow to cook until fat begins to show dark edges, and then turn.
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Re-drench with marinade.
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Allow meat to cook slowly, turn occasionally to assure even cooking.Cook meat 30 to 40 minutes ( conditions vary.
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Place pineapple slices directly on grill during the last few minutes of cooking time and serve hot!.