
HULI HULI SHORT RIBS
(Yields 3-4 portions)
1 kg – Short Ribs, bone-in
2 Cups – Pineapple Juice
½ Cup – Soy Sauce
1 Cup – Brown Sugar, packed
2 T – Chili Paste (Sambal Oelek)
2 tsp – Garlic, minced
1 T – Ginger, minced
1 Cup – Ketchup
1 Cup – Beef Stock, unsalted
Method:
- Preheat oven to 300F. Pat short ribs dry with paper towel and generously season with salt and pepper on all sides.
- In a large dutch oven over high heat, heat 1 tablespoon of canola oil. Sear short ribs on all sides so they brown evenly and form a crust. Once they’re all seared, remove and set aside. Remove excess fat from pan and lightly wipe with a paper towel.
- In a medium sized pot, whisk together remaining ingredients except the beef stock. Bring to a boil, and boil for 2-3 minutes, whisking until smooth. Remove 1 cup of the boiling sauce and set aside (or refrigerate) until later.
- Add remaining sauce and the beef stock to the large dutch oven and bring to a boil over medium high heat. Once mixture reaches a boil, place browned short ribs in sauce, remove from heat, cover with lid and set in oven for 2-3 hours until the meat is tender and pulls apart easily.
- Remove tender meat from the braising liquid, and using two forks, pull apart in bite size pieces. Remove excess fat if desired and discard. Skim off excess fat from braising liquid and freeze to reuse at another time.
- Heat the extra 1 cup of sauce previously saved and serve.
Serve with grilled pineapple chunks, white rice and garnish with slivered green onion and/or toasted sesame seeds.
Curated by Chef Anna Borys for the February 2025 edition of Cattle Country.