Well, it’s starting to look like spring here in Montana…FINALLY! Grilling season is just around the corner and I’ve got a very special recipe to share with you today.

pineapple-5spice-shortribs2

If you can, buy your meat by the 1/2 or whole. Not only is it more affordable, I have found that it introduces you to new cuts of meat and helps you to challenge yourself as a cook.  It can be scary, but it pushes you out of your comfort zone, and gives you the opportunity to grow.

Here’s a story:

A few years ago when I pulled the first pack of short ribs out of the freezer, I had a plan.  I thawed them, and just about had an anxiety attack as I realized they weren’t the beef spare ribs I thought they were. I got on the internet, and started searching for a recipe, and settled on a recipe that braised the ribs in red wine.  It turned out great, but as I have made my way through about 10 packages since then, I have found a favorite way to prepare these little babies.

My personal favorite (especially during grilling season) is to get my short ribs cut into individual pieces, and marinate for a super-long time, then I flash char them on the grill. These are awesome served with my Simply Pineapple Avocado Salsa.

Full-size short ribs are delicious, but need to be slow-cooked/smoked to produce a tender dish. You can also throw these on the grill, right before serving to char them up a little. These are amazing served with baked sweet potatoes or with mashed sweet potatoes and a nice green salad. Pour the sauce from the crockpot over the meat and the potatoes. Delish!

This Thai pineapple marinade can be used on anything. So get cooking!

 I’d love to see what you come up with!

Thai Spiced Pineapple Short Ribs (Grilled)
 
Author:

Cuisine: Thai
Serves: 6
Prep time:
Cook time:
Total time:

 
Ingredients
  • 2½ lbs bone-in individual beef short ribs, cut crosswise into ½ inch wide pieces
  • ½ fresh pineapple, cored, and cut into 1″ pieces
  • ½ cup coconut aminos, or tamari
  • ¼ cup coconut vinegar or apple cider vinegar
  • 2 TBS honey
  • 1½ TBS lemon grass, prepared or peeled and minced
  • 1 thumb sized piece of ginger, peeled
  • juice of 2 limes
  • 1 TBS sambal oelek(optional if you like it spicy)
  • 1 TBS garlic powder
  • 1 TBS chinese 5 spice

Instructions
  1. Put the short ribs in a large plastic bag or baking dish to marinate.
  2. Blend all other ingredients in the blender until smooth. Pour over the beef and marinate for 24 hours, turning the ribs a few times.
  3. Preheat your grill.
  4. Grill the ribs on high for 3-4 minutes on each side, for medium.

Thai Spiced Pineapple Beef Short Ribs(Crockpot)
 
Cuisine: Thai
Serves: 6
Prep time:
Cook time:
Total time:

 
Slow cook your full-sized Beef Short Ribs in a crockpot, you can throw them on the grill for a few minutes right before serving if you want that delicious charred goodness.
Ingredients
  • 2½ lbs full-size, bone-in beef short ribs
  • ½ fresh pineapple, cored, and cut into 1″ pieces
  • ½ cup coconut aminos, or tamari
  • ¼ cup coconut vinegar or apple cider vinegar
  • 2 TBS honey
  • 1½ TBS lemon grass, prepared or peeled and minced
  • 1 thumb sized piece of ginger, peeled
  • juice of 2 limes
  • 1 TBS sambal oelek(optional if you like it spicy)
  • 1 TBS garlic powder
  • 1 TBS chinese 5 spice

Instructions
  1. Place the beef in a crockpot
  2. Throw everything else in the blender. Blend until smooth, and pour over the meat in the crockpot. Cook on low for 6 hours or on high for 4 hours.
  3. Optional:
  4. Preheat your grill.
  5. Remove the short ribs from the crockpot, grill on high for 2-4 minutes on each side. The ribs should be slightly charred and tender.

 

eat. love. nourish.

 

3 Thoughts on “Thai Spiced Pineapple Short Ribs: 2 Ways

  1. Pingback: Weekend Link Love - Edition 244 | Mark's Daily Apple

  2. Charles Kubiak on June 5, 2013 at 3:11 am said:

    Hola, I tried this recipe in the crock pot and the taste was delicious. My only issue was that the marinade dissolved the top layer of meat above the bone. In between and beneath were a little on the mushy side. I cooked on low for 8 hours in a full sized crock pot. Could the texture be improved by reducing the cook time? Thanks.

    • jodyrodent on June 5, 2013 at 6:35 am said:

      hey Charles!
      Yes, the enzymes in the fresh pineapple probably made that cooking time a little much…The texture was great on my ribs, but next time, try 6 hours, and it might improve the texture. Its always a learning process for us cooks! Thanks for reaching out to me!
      Jody
      eat.love.nourish.

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