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!
Pineapple-Gochujang Short Ribs
5 minutes (plus 5 hours marinating and resting time)
Cook time : 5 minutes
Serves : 8-10
1 cup reduced-sodium soy sauce
4 oz (about 115 g) fresh pineapple, roughly chopped
½ cup turbinado sugar
1 shallot, roughly chopped
1 kiwi, peeled and roughly chopped
8 cloves garlic, roughly chopped
1 (1-inch/2.5-cm) piece fresh ginger, peeled
1 tablespoon gochujang
1 tablespoon dark sesame oil
1 teaspoon freshly ground black pepper
4 lbs flanken-style short ribs
Thinly sliced scallion, for serving
1. 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.
2. 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.
3. When ready to grill, prepare a grill for direct cooking (or set a grill pan over medium-high heat).
4. Grill the ribs until the meat is browned through, 2 to 3 minutes per side, turning frequently. Top with the scallions and serve immediately.