Recipe courtesy of Freddie Tsuhara and Ilene Tsuhara
Ilene and Freddie's Grilled Short Ribs and Pineapple
Total:
1 hr 45 min
(includes marinating time)
Active:
40 min
Yield:
10 to 12 appetizer servings
Level:
Easy
Total:
1 hr 45 min
(includes marinating time)
Active:
40 min
Yield:
10 to 12 appetizer servings
Level:
Easy
Total:
1 hr 45 min
(includes marinating time)
Active:
40 min
Yield:
10 to 12 appetizer servings
Level:
Easy

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup sesame oil
  • 6 cloves garlic, finely chopped 
  • 2 tablespoons finely grated peeled fresh ginger 
  • 2 1/2 pounds boneless short ribs 
  • 1 pineapple, peeled, cored and quartered 
  • 2 cups heavy cream 
  • 1 cup brown sugar
  • Salt and freshly ground black pepper

Directions

Whisk together the soy sauce, oil, garlic and ginger in a baking dish. Add the ribs and turn to coat. Cover and let the ribs marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Place the pineapple quarters in a resealable plastic bag and add the heavy cream and sugar. Seal the bag and shake to mix. Let the pineapple marinate 1 hour in the refrigerator.

Heat the grill to high. Remove the pineapple from the marinade and season with salt and pepper. Grill until caramelized, 6 to 8 minutes per side. Remove the ribs from the marinade and sprinkle with salt and pepper. Grill the ribs until an instant-read thermometer registers 155 degrees F, 3 to 4 minutes per side.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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