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Eddie Jackson's Pineapple-Gochujang Short Ribs
Food Network star Eddie Jackson shares a grilling recipe from his Game-Day Eats cookbook. Try his Pineapple-Gochujang Short Ribs this summer.
👥 8 Servings⏱️ Prep & Cook: 5h 25m⏳ Prep: 20 min🔥 Cook: 5 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●pan
📝 Preparation Steps
1
In a food processor, combine the soy sauce, pineapple, sugar, shallot, kiwi, garlic, ginger, gochujang, sesame oil, and black pepper. Pulse until the ingredients are combined and no large chunks remain.
kiwi, peeled and roughly chopped1garlic, roughly chopped8 cloves
2
Put the ribs into a large resealable plastic bag or large nonreactive bowl with an airtight lid. Pour the marinade over the ribs and massage it into the meat. Seal (or cover) and refrigerate for at least ⏱️ 4 hours. Remove from the refrigerator and bring to room temperature about ⏱️ 1 hour before grilling.
3
When ready to grill, prepare a grill for direct cooking (or set a grill pan over medium-high heat).
4
Grill the ribs until the meat is browned through, 2 to ⏱️ 3 minutes per side, turning frequently. Top with the scallions and serve immediately.
Nutrition Facts
calories
7973 Calories
fat Content
673 g
fiber Content
10 g
sugar Content
124 g
sodium Content
10863 mg
protein Content
292 g
trans Fat Content
0 g
cholesterol Content
1379 mg
carbohydrate Content
163 g
saturated Fat Content
289 g
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