These ribs are a perfect summer lunch dish. The sweet, tropical sauce with a hint of heat and lime, both rich in flavour, but light enough for a yummy beach picnic dinner!
You will need:
- 4 beef short ribs, or about 1 lb
- 1 key lime
- 1 cup diced pineapple
- 1/2 cup pineapple juice
- 1 T honey
- 2 T tomato paste
- 1/2 white onion, diced
- 1 head garlic, peeled and crushed
- Salt and pepper
- Chinese five spice (House spice, 5-pepper blend)
- 1/2 c red wine (optional)
Sauté the onions in butter, in a saucepan, until soft and caramelised. Add the garlic, saute lightly and add the red wine to deglaze the saucepan. Make sure you scrape the bottom and sides!
Preheat your oven to 300.
Turn the heat down to medium. Add the pineapples (with juice), honey, tomato, lime juice, and a generous dash of five spice. Mix thoroughly and cover, simmer on low for about 25mins, or until thick.
Season the short ribs in a roast pan with salt and pepper. Place in the oven for 25 mins.
Take out the short ribs. Cover in the now (hopefully) thickened sauce. Put it back in the oven for another 25 mins, at 400.
Serve with leafy greens to mop up that delicious sauce!
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