Short ribs – a cut of beef that I used to shy away from cooking. Not because they’re not delicious, because they are. I steered clear of them mostly because they take so dang long to cook. And as we’ve established, I’m a huge fan of recipes that can be done pretty quick.
I only knew of two ways to make good short ribs – braising them for two plus hours or smoke them all. day. long. Delicious as those methods might be, they just aren’t quite quick enough for me. I mean, don’t get me wrong, I’ll devour short ribs that someone else has braised or smoked. I just don’t want to have to cook them that way.
Short ribs on short time.
Thankfully, I’ve found a cooking method that yields the kind of deliciousness one would expect from short ribs, and yields it quickly. Seriously, I owe a debt of gratitude to PBS’s Create channel and Cook’s Country for showing me how to make short ribs on short time.
It was on Cook’s Country where I watched how to make Grilled Glazed Baby Back Ribs in less than an hour. The boil first finish on the grill method intrigued me and seemed super easy. So, I tried it. But instead of baby back ribs, I used some of the short ribs I had on hand. And the results – they did not disappoint.
That first time I cooked ribs using this method, I went simple, coating them in Cookies Original BBQ sauce (it’s my favie). Since then, I’ve given them that glazed over look with a few different flavor combinations, such as the jalapeno pineapple combo featured here. Which, I won’t lie, doesn’t look super appetizing when you first make it.
The first time I made it was actually for wing night. And I honestly wondered what I was getting myself into. Because let’s face it – the brown soy sauce, yellow pineapple juice, and green jalapeno jelly just don’t make for a great color combo. But I went through with it. And I promise, the flavor is fantastic! Even my skeptical-of-anything-new-that-I-cook husband and my kids loved it. I mean, LOVED it!
And because we were all in love with the glaze, I decided to slather that sweet, savory, smokey goodness on some short ribs. And let me tell you – it’s way better on beef ribs than it is on chicken wings. Just sayin’.
But you don’t have to take my word for it – try these Jalapeno Pineapple Glazed Short Ribs (on short time) for yourself. And let me know what you think!
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
- 5 pounds bone-in beef short ribs
- 10 ounce jar of jalapeno jelly
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup honey
- 2 tablespoons sherry, or red wine
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ginger
- Cayenne pepper to taste
- 3 teaspoons cornstarch
- Place the ribs in a large stockpot. Add water until the ribs are just covered. Put a lid on the pot and place it on the stove over high-heat. Once at a boil, reduce the heat to medium-high and continue to boil for 30 minutes or until the ribs are fork tender, but not falling apart.
- While your short ribs are boiling, add the jalapeno jelly, soy sauce, pineapple juice, honey, sherry, salt, garlic and onion powders, ginger and cayenne pepper to a small sauce pan and whisk together until the mixture is smooth. Add the cornstarch and whisk again until smooth. Heat the mixture over medium-heat until the mixture begins to thicken and resemble glaze. Remove the glaze from heat and let stand until the ribs are done boiling.
- Preheat the grill with a medium-high flame while you do this next part.*
- Take the ribs out of the pot**, place them on a baking sheet, and brush them on all sides with the glaze.
- Turn the grill down to medium, place the ribs on the grill an inch to two inches apart, and cook for 3-5 minutes. Brush the ribs with glaze and flip, cooking for another 3-5 minutes. Rinse and repeat until the ribs are sporting some sweet grill marks on all sides. Remove the ribs, serve with your favorite and the remaining glaze as dipping sauce. Enjoy!
- *Cooking times and temps are based on a gas grill and may vary depending on grill.
- **You may have a few ribs that decided to fall of the bone. That's okay. Glaze them and grill them just the same as the ones that stayed with the bone.