Slow-braised short ribs are a great choice for a leisurely weekend meal, even in summer. They're meaty and richly flavored and make a nice alternative to spare ribs. Quite a bit of this recipe can be completed a day in advance. The ribs can then be reheated on the grill and basted with the Polynesian-style glaze for extra flavor.

Polynesian-Style Glazed Short Ribs

Try flavorful, meaty short ribs with a sweet, Polynesian-style glaze as an alternative to conventional barbecued ribs.

Author: Lynne Webb
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Yield: 6 servings

Ingredients

5 lbs beef short ribs, trimmed of excess fat
1/2 cup soy sauce
1/2 cup orange juice, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon fresh ginger, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon vegetable oil
3/4 cup low-sodium chicken broth
Water
2 tablespoons pineapple preserves
1 tablespoon orange zest
Hot sauce to taste (optional)

Instructions

Place the short ribs in a heavy duty zip-top freezer bag and set the bag in a shallow pan large enough to hold them in a single layer.
In a small bowl, mix the soy sauce, 1/4 cup of the orange juice, lime juice, sesame oil and sugar until the sugar is dissolved. Stir in the ginger and garlic, then pour the mixture into the bag with the short ribs. Distribute the marinade evenly and refrigerate for 1 to 2 hours.
Preheat the oven to 300°F. Heat the vegetable oil over medium-high heat in a large Dutch oven (7 quart). Remove the short ribs from the marinade, reserving the liquid. Add them to the pot and brown evenly on all sides, working in 2 batches if necessary.
Once browned, arrange the short ribs in a single layer in the pot. Pour in the marinade, chicken broth and the remaining 1/4 cup of orange juice. Add just enough water to the pan to raise the liquid level close to the top of the short ribs without submerging them. Cover the pot and bake for 3 hours, or until the meat is completely tender and falling off the bone.
Remove the short ribs from the pot, reserving the braising liquid. Separate the meat from the bone and set aside. Skim off as much of the fat as possible from the liquid. If time allows, refrigerate the liquid until the fat solidifies on the top for easier and more complete removal. The recipe can be completed a day in advance to this point.
Preheat a grill to reheat and glaze the short ribs. Return the braising liquid to the stove and add the pineapple preserves, orange zest and hot sauce (if using). Heat to a simmer over medium-high heat. Continue cooking, stirring occasionally, until the liquid has reduced by half and the consistency is similar to maple syrup. Transfer to a small bowl to use for glazing.
Using a double thickness of heavy duty aluminum foil, make a grilling tray large enough to hold the ribs in a single layer. Brush it with a bit of vegetable oil to prevent sticking and place on the grill. Add the short ribs and brush them with the sauce on all sides. Keep brushing and turning with tongs until heated through and evenly glazed, about 10 to 12 minutes. Transfer to a platter and serve immediately.