Grilled Short Ribs With Grilled Pineapple And Pineapple-Habanero Sauce
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
65
Sourness
45
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Canola Oil3 cups
Pineapple Juice (fresh)3 sprigs
Thai Basil1
Salt1130 g
Rib (boneless short)1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
Heat grill to high
3
Brush pineapple with oil and grill until golden brown on all sides
4
Put pineapple juice in a medium saucepan over high heat
5
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
6
Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup
7
Strain and keep warm
8
Brush short ribs with oil and season with salt and pepper
9
Grill on both sides until slightly charred and tender
10
Plate with pineapple (using 2 quarters of the grilled pineapple) and drizzle with pineapple sauce and red chile oil
11
Heat a large saute pan over high heat until almost smoking
12
Add the chiles and toast for 30 seconds on each side
13
Remove, let cool slightly and coarsely chop
14
Combine chiles, oil and salt in a blender and blend until smooth
15
Strain into a bowl