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Help my ribs from over marinating
The user is preparing Korean galbi for a soccer game, using short ribs marinated for an extended period. They substituted pineapple juice for half of the water in the marinade. The ribs have been marinating for over 28 hours, and the user is concerned about the prolonged marination time, especially with the inclusion of pineapple. This is due to pineapple's enzymatic properties, which can over-tenderize or even liquefy meat, and the user is a novice cook. The marination will continue until well after the game tomorrow. The user seeks advice on how to salvage the situation, questioning whether to remove the marinade tonight or before their friend leaves for work. They are also worried about the worst-case outcome for the ribs.
