These grilled BBQ short ribs are covered in a smokey dry rub with an optional BBQ sauce slathered on at the end. They're cooked low and slow on the grill for a tender meaty summer dinner and served with a fresh grilled pineapple salsa.
Trim as much excess fat from the short ribs as possible and set aside.
Combine the coconut sugar and spices in small bowl.
Rub each short rib with the spice mixture until all sides are coated. Place in a dish, cover and let sit for 30 minutes to 1 hour.
Preheat an outdoor grill to about 400 degrees leaving one burner off so that there is a place to cook the ribs over indirect heat.
Place 2 ribs and 2 ice cubes on either side of the ribs on enough aluminum foil to fold into packets. Seal the packets on the sides and top leaving a little bit of air in the top to give the moisture a place to go while cooking. Repeat with remaining ribs.
Place the foil packets on the grill over indirect heat and cook for about 2 hours or until tender.
Carefully open the top of each packet and if using the BBQ sauce, brush on top of each short rib. Close the grill and continue cooking for another 10 minutes. Remove from grill and let sit for a few minutes before serving.
For the pineapple salsa
Place the pineapple rings on the grill while the ribs cook. Cook for about 5 minutes per side until grill marks appear and pineapple starts to caramelize.
Remove from grill and chop.
Add the pineapple to a bowl with the remaining ingredients and toss together.