Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce

Name: Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters packed light brown muscovado sugar; 237 milliliters canola oil; 4 servings Canola oil; 2 cinnamon sticks; 5 guajillo chiles, stems and seeds removed; 1 habanero chile; 1 teaspoons kosher salt; 1 golden pineapple, cored and quartered; 710 milliliters fresh pineapple juice; 4 servings Salt and freshly ground black pepper; 1 kilograms boneless short ribs; 2 star anise; 3 sprigs Thai basil

You can never have too many main course recipes, so give Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 32g of protein, 95g of fat, and a total of 1263 calories. Head to the store and pick up thai basil, canolan oil, star anise, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

Heat grill to high.

Equipment you will use

Grill

Brush pineapple with oil and grill until golden brown on all sides.

Ingredients you will need

Pineapple

Cooking Oil

Equipment you will use

Grill

Put pineapple juice in a medium saucepan over high heat. Make a few slits in the habanero with a paring knife and add to the juice along with the cinnamon sticks, star anise, Thai basil and brown sugar. Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup. Strain and keep warm.

Ingredients you will need

Cinnamon Stick

Pineapple Juice

Brown Sugar

Star Anise

Thai Basil

Habanero Chili

Juice

Equipment you will use

Sauce Pan

Knife

Brush short ribs with oil and season with salt and pepper. Grill on both sides until slightly charred and tender. Plate with pineapple (using 2 quarters of the grilled pineapple) and drizzle with pineapple sauce and red chile oil.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Chili Oil

Pineapple

Sauce

Cooking Oil

Equipment you will use

Grill

Heat a large saute pan over high heat until almost smoking.

Equipment you will use

Frying Pan

Add the chiles and toast for 30 seconds on each side.

Ingredients you will need

Chili Pepper

Toast

Remove, let cool slightly and coarsely chop.

Combine chiles, oil and salt in a blender and blend until smooth. Strain into a bowl.

Ingredients you will need

Chili Pepper

Salt

Cooking Oil

Equipment you will use

Blender

Bowl

Equipment

Ingredients

Servings:

59milliliters

packed light brown muscovado sugar 237milliliters

canola oil 4servings

Canola oil 2

cinnamon sticks 5

guajillo chiles, stems and seeds removed 1

habanero chile 1teaspoons

kosher salt 1

golden pineapple, cored and quartered 710milliliters

fresh pineapple juice 4servings

Salt and freshly ground black pepper 1kilograms

boneless short ribs 2

star anise 3sprigs

Thai basil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.