Eddie Jackson’s sweet short ribs made with gochujang sauce and fresh pineapple make for easy entertaining, leaving you with more time to enjoy with your guests (and the big game!). Inspired by Koreatown tableside grilling, they are ready in a flash — and will be gone even faster!
Serve at your next gathering with other crowd-pleasing favourites from Game-Day Eats: 100 Recipes for Homegating Like a Pro.
This recipe requires 5 hours marinating and resting time. Tip: Shake off any excess marinade before you grill the meat to prevent any flare-ups. Any leftover marinade can be brought to a boil until it reduces slightly and used as extra sauce for the ribs, if desired.
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.
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.
When ready to grill, prepare a grill for direct cooking (or set a grill pan over medium-high heat).
Grill the ribs until the meat is browned through, 2 to 3 minutes per side, turning frequently. Top with the scallions and serve immediately.
From the book GAME-DAY EATS: 100 Recipes for Homegating Like a Pro by Eddie Jackson. Copyright © 2019 by Eddie Jackson. Published on September 24, 2019 by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission.