|
INGREDIENTS
| 2 cups |
|
500 mL |
|
unsweetened pineapple juice |
| 1/4 cup |
|
50 mL |
|
soy sauce |
| 2 tbsp |
|
30 mL |
|
packed brown sugar |
| 2 |
|
2 |
|
cloves garlic, sliced |
| 1 inch |
|
2.5 cm |
|
gingerroot, peeled and thinly sliced |
| 1/2 tsp |
|
2 mL |
|
dried thyme |
| Pinch |
|
Pinch |
|
hot chili pepper flakes |
| 2 lb |
|
1 kg |
|
Beef Miami Short Ribs |
|
|
|
|
Fresh thyme sprigs |
PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
MARINATING TIME: 8 to 24 hours
DIRECTIONS
1. Combine pineapple juice, soy sauce, sugar, garlic, ginger, thyme and chili pepper flakes in large sealable freezer bag. Add ribs, turning to coat with marinade. Place on plate and refrigerate for at least 8 hours or up to 24 hours. Reserving marinade, remove ribs and set aside.
2. Bring marinade to boil in medium saucepan over high heat. Reduce heat to medium; boil for 15-20 minutes or until reduced to about 1 cup (250 mL).
3. Grill ribs using medium-high heat for 6 - 10 minutes, turning often and basting with reduced marinade, until browned and tender. Serve at once garnished with thyme sprigs.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 563 Calories |
|
39 g Fat |
| 26 g Protein |
|
27 g Carbohydrates |
|
A good source of Iron (21 % RDI)
and an excellent source of Zinc (71 % RDI)
|
TIP
|
Miami ribs are thinly sliced beef short ribs. Ask your butcher to cut them crosswise into 1/4-inch (5 mm) thick slices.
|
|
|
|
|
