First off, the sweet and spicy sauce. Here are the ingredients for my habanero pineapple sauce. The habs are from my garden, and all the rest of the goodies came from the store.
I removed the seeds and the spines from the peppers and combined them with the fresh cubed pineapple.
I blended this all up and made the mistake of tasting it before adding anything else... :shocked::flame:One word comes to mind... MOMMY!!! After chugging some milk, I added the rest of the ingedients and boiled and reduced for about half an hour. After that it was very tasty.
Now on to the beef short ribs... I picked up these beauties a while back and vacu-sucked and froze them for just such an occasion.:thumb:
I seasoned them up with some Foil Hat (Biggie) and Parsley (Gore) and onto the Traeger they went with a hopper full of oak...
Here they are after about two hours at 275...
Once I took the pic above, I probed them and they were at about 160. I put a little beef consomme in the bottom of a foil pan, covered them and let them braise for another two hours. Here they are after the braise brushed with the habanero pineapple sauce. I let them go for about half an hour more to set the sauce.
And here we have the finished plate. I left three of the ribs whole and sliced up the fourth and brushed it with more sauce. I also made up some sides of Asian/Thai inspired slaw, grilled pineapple slices and brown basmati rice. This was my first experience with the basmati rice and I really liked it. In the foregound are a couple habaneros to eat for dessert... :crazy:
And no dinner is complete without a fork shot...:mrgreen:
As usual, I feasted heavily on the meat and wasn't able to finish the sides.:hand: The sauce ended up having a very good balance of sweet and spicy and went very well with the beef. We have a bunch left over and will be trying it on chicken this weekend. This is the second time for me to do beef short ribs and they will definitely be back on the roatation soon.
Thanks for taking the time to look this over. :biggrin1:
I removed the seeds and the spines from the peppers and combined them with the fresh cubed pineapple.
I blended this all up and made the mistake of tasting it before adding anything else... :shocked::flame:One word comes to mind... MOMMY!!! After chugging some milk, I added the rest of the ingedients and boiled and reduced for about half an hour. After that it was very tasty.
Now on to the beef short ribs... I picked up these beauties a while back and vacu-sucked and froze them for just such an occasion.:thumb:
I seasoned them up with some Foil Hat (Biggie) and Parsley (Gore) and onto the Traeger they went with a hopper full of oak...
Here they are after about two hours at 275...
Once I took the pic above, I probed them and they were at about 160. I put a little beef consomme in the bottom of a foil pan, covered them and let them braise for another two hours. Here they are after the braise brushed with the habanero pineapple sauce. I let them go for about half an hour more to set the sauce.
And here we have the finished plate. I left three of the ribs whole and sliced up the fourth and brushed it with more sauce. I also made up some sides of Asian/Thai inspired slaw, grilled pineapple slices and brown basmati rice. This was my first experience with the basmati rice and I really liked it. In the foregound are a couple habaneros to eat for dessert... :crazy:
And no dinner is complete without a fork shot...:mrgreen:
As usual, I feasted heavily on the meat and wasn't able to finish the sides.:hand: The sauce ended up having a very good balance of sweet and spicy and went very well with the beef. We have a bunch left over and will be trying it on chicken this weekend. This is the second time for me to do beef short ribs and they will definitely be back on the roatation soon.
Thanks for taking the time to look this over. :biggrin1:
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