3/20/2011

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


The Grilled Recipes kitchen invites you to try Chilli chicken skewers Recipe. Enjoy the best of grilled recipes and learn how to make Chilli chicken skewers.  

Cook Time: 50 min
Level: Intermediate
Yield: 4 servings

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

Recipe courtesy Bobby Flay, 2008
Show: Grill It! with Bobby Flay Episode: Short Ribs

More Grilled Recipes:

Rotisserie Chicken
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
Grilled Chicken Pitas
Chilli chicken skewers
Tagliatelle with grilled chicken & tomatoes
BBQ chicken & coleslaw 

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