Grilled Cranberry & Pineapple Short Ribs

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Servings: 6 Difficulty: Intermediate
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Savory, fall-off-the-bone beef short ribs glazed with a sweet and tart cranberry-pineapple barbecue sauce
Grilled Cranberry & Pineapple Short Ribs recipe image
Grilled Cranberry & Pineapple Short Ribs recipe image
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Grilled Cranberry & Pineapple Short Ribs

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 6810.0

Description

These Grilled Cranberry & Pineapple Short Ribs are the ultimate comfort food for summer gatherings. The tender beef becomes incredibly juicy and flavorful as it simmers in a rich, homemade glaze. The combination of tart cranberries and sweet pineapple creates a perfect balance that cuts through the richness of the meat. This dish is impressive yet easy enough for weeknight dinners or special occasions. It pairs beautifully with roasted vegetables or creamy mashed potatoes. The smoky char from the grill adds a delicious depth to the sweet-tangy sauce, making every bite memorable. Serve this hearty main dish to friends and family for a truly satisfying meal that brings everyone together around the table.

Ingredients

Directions

  1. Preheat your grill to medium-low heat (around 300&# 194;°F (149ðC)) for indirect cooking, or preheat your oven (163ðC)to 325ðF if cooking indoors.
  2. Pat the beef short ribs dry with paper towels. Season generously on all sides with salt and black pepper.
  3. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the short ribs on both sides until browned, about 3-4 minutes per side.
  4. In a blender or food processor, combine the pineapple chunks with their juice and the dried cranberries. Pulse until it forms a chunky sauce.
  5. Pour the pineapple-cranberry mixture over the seared ribs in the skillet. Add 1 cup of water.
  6. Bring the liquid to a simmer, then cover the skillet tightly with a lid or aluminum foil.
  7. Transfer to the oven or place on the indirect side of the grill. Cook for 2 to 2.5 hours, basting occasionally with the sauce, until the meat is fork-tender and falling off the bone.
  8. Carefully remove the ribs from the sauce and place them on a warm platter. Keep warm.
  9. Place the skillet with the sauce back on the grill over direct medium heat or on the stovetop. Simmer for 10-15 minutes until the sauce reduces and thickens enough to coat the back of a spoon.
  10. Spoon the thickened cranberry-pineapple glaze over the short ribs before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 6810.0kcal
% Daily Value *
Total Fat 408.6g629%
Saturated Fat 163.4g817%
Cholesterol 2124.7mg709%
Sodium 1961.3mg82%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 708.2g1417%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use beef plate short ribs or English cut short ribs. Ensure they have a good amount of marbling for flavor and moisture.

If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce during the final reduction step.

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of water to prevent drying out.

You can substitute fresh pineapple for canned, but you may need to reduce the water slightly as fresh pineapple contains less juice.

For a spicier kick, add a teaspoon of chili powder or a dash of hot sauce to the glaze.

Keywords: beef short ribs, cranberry sauce, pineapple glaze, grilled beef, barbecue ribs, summer grilling, slow cooked, tender meat, fruit glaze, dinner party, comfort food, bbq sauce, fall off the bone, grilling recipe, beef dinner, cranberry pineapple, savory sweet, outdoor cooking, family meal, easy ribs
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