Photo: Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce Recipe
Ingredients
- 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
Directions
Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.
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.
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.
Red Chile Oil:
- 5 guajillo chiles, stems and seeds removed
- 1 cup canola oil
- 1/2 teaspoon kosher salt
Heat a large saute pan over high heat until almost smoking. Add the chiles and toast for 30 seconds on each side. Remove, let cool slightly and coarsely chop.
Combine chiles, oil and salt in a blender and blend until smooth. Strain into a bowl.
Yield: 3/4 cup
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By karenfar
Huntington Beac...
on August 07, 2011
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This sounded like a WOW recipe but it wasn't. The Red Chie Oil and sauce are both quite mild. The sauce was too strong of cinnamon and could have used more star anise. I used regular basil and the Thai basil may have added the additional anise flavor. I also subbed regular dark brown sugar but can't believe that made any difference. The picture shows that pineapple sliced and the recipes says quartered. I think sliced would be a nicer presentation. The recipe doesn't say anything about peeling the pineapple but in the photo the slices are peeled. I actuall made 8 wedges and 1 per plate was plenty. The short ribs need to grilled long enough to get tender. The ones that were a little pink were tougher than the more well done ribs. The order this needs to be made is: oil first, sauce second, pineapple than meat.
By seared
Northeast Georgia
on July 24, 2011
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Tried Pinapple-Habanero sauce. Tweaked it a bit and used it with Grilled Pinapple and Ice Cream as a dessert. I used sweet Basil and left out the Star Anise. It was a great Sweet Heat.
By deusmeusetomnia...
Miami, 48
on April 11, 2010
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No Guajillos were available so I made a Jalapeno oil for medium heat, and a habanero oil for high heat as substitutes. My Chile-head friends loved it, and the milder taste of the habanero-pineapple reduction alone was good for those who don't like heat. Although it isn't present in this recepie, Bobby did mention that the more slits you put in the habanero for the reduction the hotter it gets. As opposed to a slit, you can also poke a hole or two for a milder result. The Thai Basil has a mild licorice-like taste, keep that in mind if you're substituting. It goes great with the Star Anise
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