Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce Recipe

• Total: 1 hr 30 min
• Prep: 40 min
• Cook: 50 min
• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 1522 | Total Fat: 120 g | Saturated Fat: 28 g | Carbohydrates: 67 g | Dietary Fiber: 5 g | Sugar: 51 g | Protein: 52 g | Cholesterol: 207 mg | Sodium: 1836 mg

Fire up your grill and dive into this Grilled Short Ribs with Fiery Pineapple Habanero Glazea bold, tropical twist that'll ignite your taste buds and impress every diner!

1 golden pineapple, cored and quartered
Canola oil
3 cups fresh pineapple juice
1 habanero chile
2 cinnamon sticks
2 star anise
3 sprigs Thai basil
1/4 cup packed light brown muscovado sugar
Salt and freshly ground black pepper
2 1/2 pounds boneless short ribs
Red Chile Oil, recipe follows

Red Chile Oil:

Yield: 3/4 cup

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake while you create this masterpiece.

1. Preheat the grill to high heat. Lightly coat the pineapple quarters with oil and grill until they burst with golden char on every sidepure smoky sweetness awaits!
2. In a medium saucepan, bring pineapple juice to a boil over high heat. Carefully slit the habanero a few times with a knife, then add it with cinnamon sticks, star anise, Thai basil, and brown sugar. Simmer on high, stirring occasionally, until it reduces to a glossy 1 cup syrup. Strain and keep warmyour glaze is ready to dazzle.
3. Brush short ribs lightly with oil, season generously with salt and pepper. Grill each side to juicy, charred perfection and tender bliss. Plate with grilled pineapple (2 quarters per serving), then shower with the irresistible pineapple sauce and a drizzle of Red Chile Oil for that spicy kick.

Red Chile Oil:

1. Heat a large saut pan over high until nearly smoking. Toss in guajillo chiles (stems and seeds removed) and toast 30 seconds per side for intense flavor. Cool slightly, then chop coarsely.
2. Blend chopped chiles, 1 cup canola oil, and 1/2 teaspoon kosher salt until silky smooth. Strain into a bowlyour fiery finishing oil is complete!