Author Notes
Based on the ingredient for this contest, short ribs, I decided to combine flavors from my native Costa Rica and my current location in the Southern USA. This recipe blends ingredients like pineapple and cardamom that are used in Costa Rica with honey that is usually used in Southern Cooking for ribs. I made side of pasta salad to complete the plate. Hope you like it. - Afner —Afner
Test Kitchen Notes
This was my first EP test and I was really excited to have chosen a somewhat Southern-inspired dish. I marinated the ribs for about two hours as per instructions, and while they were marinating I blended the ‘juice’ for the ribs. The smell of the ‘juice’ was so unique, with a mild sage undertone found in the dominating pineapple. When cooked, these ribs had a beautiful brown crust created by the sugar of the pineapple juice and honey. When sliced, the ribs have that ‘fall off the bone’ goodness and the flavors are just perfect. This recipe super easy and highly recommended! —Table9
Ingredients
- The Ribs
-
2
Fresh Short Ribs
-
2 tablespoons
of Sea Salt
-
1 tablespoon
of Freshly Grounded Pepper
-
1/4 tablespoon
of Fresh Grounded Cardamom
-
1
Big Finely Chopped Garlic Clove
-
1/2 cup
of Pinneaple Juice
-
4 tablespoons
of Honey
-
1 tablespoon
of Olive Oil
-
1/2 tablespoon
of Apple Cider Vinegar
-
1/4 teaspoon
of Sage
-
1 pinch
of Sugar
- Dilled Pasta Salad (optional)
-
1 cup
of pasta elbows
-
1/2 cup
of Finely Choppped Onions
-
1 tablespoon
of Mustard
-
1/2 teaspoon
of Dry Dill Leaves
-
1/2 teaspoon
of Sea Salt
-
2 tablespoons
of Mayonaisse (or light Mayo if you want)
-
2 splashes
of Olive Oil
Directions
- The Ribs
-
Marinate the Ribs with the Sea Salt, Pepper, Cardamom and the chopped garlic and let it rest in the fridge as long as you can, a couple of hours will be fine for doing it.
-
In a blender put the Pinneaple juice, the honey, olive oil, vinegar and sage and blend until it is as homogeneous as it can, this will be used to glaze and moisture our ribs while in the oven.
-
Preheat the oven at 400°F(200°C) in a tray place the marinated ribs and pour some of our glazing juice. let cook and often bathe the ribs with this liquid until a ccrust will appear on it. We can turn the ribs so they can be cooked even and adquire the crust on both sides, Cook for about one hour, you must be pendent of the ribs so they dont overcook or not cook completely. Be sure to use all the glazing juice for best results.
- Dilled Pasta Salad (optional)
-
Cook the elbows "al dente", drain them, add the first splash of Oilive oil, then add the chopped onions, the mustard, the mayo, the sea salt and mix, then you can add the dill leaves and the second splash of olive oil. Mix again.Leave it cooling for some minutes and you are done.
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