Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce

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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.

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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.

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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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Just made this for tonight's meal. First, I had to read it a few times just to get the ingredients sorted out and had a few substitues for the Grajillo peppers and the sugar. My end product tasted good, but the instructions for this definitely need improved. I'm sure it would be much better if someone could edit the instructions into a more executable format. I agree with Terrie's comments below.

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I am not sure how this is going to turn out but these are lousy directions for someone who DIDNT see the show. First I could NOT find Star Anise anywhere in my town nor was there a Grajillo Chili so I had to google for substitutes.

Then you get to the recipe and you cant figure out clearly what to do first. Says Canola Oil in the top ingredients, yet you dont use it until you make pepper sauce. First sentence says Red Pepper Oil.

You assume you grill the pineapple and brush it on there. And all the while youre grilling the pineappled you are also grilling your ribs, rubbing oil on those too. Which oil? Pepper Oil or plain Canola Oil? Directions mention THAI Basil, but ingredients dont list it.

SO I am assuming the pineapples takes less time than the short ribs so I dont have those in the grill yet, even though it says to. I will probably regret that but we will see. I really didnt want to have Dehydrated Pineapples served with my ribs.

I will post again with my results... I really hope they fix this recipe or at least post a video for us so we can figure out the kinks as we watch. These sound like really good ribs but... I dont know if my cookin skills are good enough to just "figure it out".

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this is great. no problem keeping the fire going with the basting chillie oil. but the flavors are sweet and a cool kind of hot. great. but i would give this recipe a little longer for the ride unless you have prepped the sauces first even with cooking the short ribs in the oven to tender the meat would'nt hurt the end result. great flavors and tounge friendly.

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Very good blend of flavors!

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This was just delicious! It certainly has a little fire in it with that habanero flavor but it goes wonderfully with the grilled pineapple! I made this for my husband and a neighbor and we all loved it! Not a bite was leftover! I couldn't find the guajillo peppers so I used chipotle peppers for the pepper oil and added a little cayenne pepper - it worked out just fine. Also, my reduction never really thickened and it was reduced to 1 cup - but, we used it just the same and it was great!

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This recipe was absolutely fantastic. The flavors are perfect together, especially the red chile oi. Tried the recipe one night and made the same dish the next night because my wife and I loved it so much. Pineapples tasted perfect with the meat.

Despite the two sauces and the meat the dish was actually quite easy to prepare and does not take much time. Would highly recommend this recipe.