Sticky Icky Pineapple Hoisin Short Ribs

Feeds: 4

INGREDIENTS

  • 1- 1.5kg of short ribs 


  • 1/2 Cup Beef Stock


  •  Can of Pineapple with juice or 1/4 of fresh Pineapple (cubed)and 1/2 cup Pineapple Juice


  • 1/2 Cup Hoisin Sauce


  • 1 tbsp Tomato Paste


  • 1 tbsp Sriracha


  •  2 tbsp Brown Sugar


  •  2 Inch knob of ginger thinly sliced or minced


  •  2 Cloves garlic thinly sliced



SUMMARY

The beef short rib if you have not had it is the sluttier sibling of the beef back rib that keeps you going back for more. Short rib , hoisin, ginger, pineapple , garlic and sriracha thrown together in a pressure cooker and cooked for 45 minutes. For sluts who don't own one you can achieve the same results in an oven with a little more time.


Slut it up to the max by topping with chilli fried in bacon fat.


RECIPE

Instant Pot Method 


  1. Combine ingredients into Instant Pot. 


  2. Whisk until mixed. 


  3. Place short ribs in Instant Pot 


  4. Set high pressure for 45 minutes. 


  5. Natural release for 20 minutes 


  6. Remove ribs and set aside. 


  7. Make a corn starch slurry of 1 TBSP Cornstarch and 60 ml cold water. 


  8. Whisk in a it of a time until you get your desired thickness. 


  9. Place ribs on rack, brush liberally with sauce and place under grill until lightly caramelised. 


  10. Serve over rice with a sprinkle of sesame seeds. 


  11. Goes great with an extra touch of Sriracha. 



Oven Method 


  1. Get oil in your enamelled cast iron and sear short ribs then set aside. 


  2. Whisk ingredients and pour into enamelled pot. 


  3. Bring to simmer. 


  4. Add in seared short ribs. 


  5. Cover tightly and braise at 160c for 3 hours. 


  6. Remove ribs and set aside. 


  7. Make a corn starch slurry of 1 tbsp Cornstarch and 60ml cold water. 


  8. Whisk in a it of a time until you get your desired thickness. 


  9. Place ribs on rack, brush liberally with sauce and place under grill until lightly caramelised. 


  10. Serve over rice with a sprinkle of sesame seeds. 


  11. Goes great with an extra touch of Sriracha. 



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