Polynesian Short Ribs
Instructions:
- This is a sweet, sticky, salty, oven-broiled version of short ribs. For an even more luxurious dish, use veal short ribs. In any event, do not use canned pineapple chunks—the canning process will have destroyed most of the enzyme that tenderizes the meat. The rule for fresh pineapple is the same as that for almost any fruit: if it doesn’t smell like anything at the store, it won’t taste like anything at home. Makes 4 main-course servings or 8 fi rst-course servings
- 2 cups peeled, cored, fresh pineapple chunks
- 1â„2 cup soy sauce
- 1â„2 cup packed light brown sugar
- 1â„4 cup dry sherry, Shaoxing, or sake
- 2 tablespoons minced peeled fresh ginger
- 4 teaspoons toasted sesame oil
- 1â„2 teaspoon freshly ground black pepper
- 4 garlic cloves, quartered
- 5 pounds bone-in beef short ribs
- Place the pineapple chunks, soy sauce, brown sugar, sherry or its substitute, ginger, sesame oil, pepper, and garlic in a food processor fi tted with the chopping blade or in a large blender. Process or blend until smooth.
- Pour the sauce into a large bowl. Prick the meat on the ribs all over with a fork to allow the marinade to penetrate, add the ribs to the bowl, and toss to coat. Cover and refrigerate overnight or up to 48 hours, tossing occasionally.
- Preheat the broiler. Line the broiler pan with aluminum foil to make cleanup easier. Meanwhile, drain the marinade from the ribs and bring it to a low simmer in a small saucepan.
- Place the ribs on the prepared broiler pan; broil 4 to 5 inches from the heat source until browned and sizzling, about 8 minutes for each of the four sides (that is, a little over 30 minutes in total), mopping occasionally with the marinade.
- Let stand at room temperature for 5 minutes before serving