Pineapple Rum Glazed BBQ Beef Short Ribs

Ingredients

• 4 pounds bone-in beef short ribs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 cup pineapple juice
• 1 cup beef broth
• 1/4 cup dark rum
• 1 cup barbecue sauce
• 1/2 cup crushed pineapple, drained
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 green onions, thinly sliced, for garnish

Method

1. 1

   Pat the short ribs dry and season all over with salt and pepper.

2. 2

   Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3 minutes per side, then transfer to a plate.

   8:00 · Sear ribs
3. 3

   Add the onion to the pot and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.

   4:30 · Cook onion and garlic
4. 4

   Pour in the pineapple juice, beef broth, and dark rum, scraping up any browned bits from the bottom of the pot. Return the short ribs to the pot, nestling them into the liquid.

5. 5

   Bring the liquid to a simmer, then cover and reduce heat to low. Braise until the short ribs are fork-tender, about 3 hours.

   3:00:00 · Braise short ribs
6. 6

   Preheat the oven to 450°F. Transfer the braised short ribs to a foil-lined baking sheet, bone-side down.

7. 7

   In a small saucepan, combine the barbecue sauce, crushed pineapple, brown sugar, and soy sauce. Simmer over medium heat, stirring occasionally, until slightly thickened, about 8 minutes.

   8:00 · Reduce glaze
8. 8

   Brush the short ribs generously with the pineapple rum glaze, reserving some glaze for serving.

9. 9

   Roast the glazed short ribs until the edges are caramelized and sticky, about 10 minutes.

   10:00 · Caramelize glaze
10. 10

    Brush with the reserved glaze, sprinkle with green onions, and serve hot.