How To Make Pineapple-Chipotle Grilled Short Ribs | Tasting Table Recipe

Grill short ribs in under an hour

The key to getting the most flavor out of this recipe? Marinate the ribs as long as you can, preferably overnight. If you don't have time to do so, have your butcher tenderize the ribs, so they'll absorb the marinade faster. (You can also do this at home by poking the meat all over with a sharp fork or small sharp knife.) But even without time or tenderizing, if you just marinate the meat while you chop all your ingredients for the pico de gallo and heat the grill, you'll still end up with delicious short ribs.

To learn more read, "Quick vs. Slow: Short Ribs."

Recipe adapted from Jason Marcus, Xixa, Brooklyn, New York

Pineapple-Chipotle Grilled Short Ribs
5 from 35 ratings
After marinating in a sweet and spicy mixture of pineapple and chipotle, these short ribs are thrown on a hot grill and topped with pineapple pico de gallo for a dish that is short on time and big on flavor.
Prep Time
30
minutes
Cook Time
15
minutes
Servings
6
servings
Total time: 45 minutes
Ingredients
  • For the Grilled Short Ribs
  • ¾ cup pineapple juice
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup fresh lime juice
  • ½ cup brown sugar
  • One 1-inch piece fresh ginger, peeled and roughly chopped
  • 1 garlic clove, peeled
  • 2 teaspoons ground cumin
  • 3 chipotle peppers in adobo
  • 3 pounds Korean or flanken-style short ribs, cut ½ inch thick
  • For the Pineapple Pico de Gallo
  • 1½ cups diced fresh pineapple
  • 1 plum tomato, diced (about ⅓ cup)
  • 1 jalapeño, minced
  • ¼ of a red onion, diced (about ¼ cup)
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped cilantro
  • Kosher salt, to taste
Directions
  1. Make the short ribs: In a food processor or a blender, blend together the pineapple juice, soy sauce, Worcestershire sauce, lime juice, sugar, ginger, garlic, cumin and chipotles until blended into a smooth sauce. Reserve about ⅓ cup for serving, then pour the rest into a large bowl or baking dish. Add the short ribs, making sure to coat both sides of each piece with the sauce. Set aside.
  2. While the meat marinates, make the pico de gallo: In a mixing bowl, combine all the ingredients, season with salt and set aside.
  3. Heat a gas grill or grill pan to high heat. Grill the short ribs, flipping once, until each side is nicely charred and the meat is cooked to your desired doneness, 2 to 3 minutes per side, or 6 to 7 minutes per side on a grill pan on the stove, for medium rare. Remove the short ribs and let them rest for a few minutes before cutting each short rib into sections around each bone.
  4. Drizzle the short ribs with the reserved marinade and serve with pineapple pico de gallo. Note: For maximum flavor, let the meat marinate overnight in the refrigerator. Take it out 30 minutes before grilling to take the chill off.
Nutrition
Calories per Serving 1,061
Total Fat 89.3 g
Saturated Fat 36.7 g
Trans Fat 0.0 g
Cholesterol 172.4 mg
Total Carbohydrates 29.5 g
Dietary Fiber 1.7 g
Total Sugars 22.2 g
Sodium 1,437.1 mg
Protein 34.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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