Pineapple-Glazed Beef Miami Ribs
junio 21, 2015
A sticky Hawaiian-style glaze gives the beef ribs a spicy-sweet flavour in this recipe.
[timer length=25]25 Minutes[/timer]
- Prep: 15 mins
- Cook: 25 mins
- Productos: 4 Servings
Combine pineapple juice, soy sauce, sugar, garlic, ginger, thyme and chili pepper flakes in large sealable freezer bag. Add ribs, turning to coat with marinade. Place on plate and refrigerate for at least 8 hours or up to 24 hours. Reserving marinade, remove ribs and set aside.
Cook's Notes: Miami or Korean-style ribs are thinly sliced beef short ribs. Ask your butcher to cut beef short ribs crosswise into 1/4-inch (5 mm) thick slices.
A good source of Iron (21% RDI) and an excellent source of Zinc (71% RDI).
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