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Quick grilled habanero short ribs
1.5kg Beef short ribsMarinade:
432 tin Crushed pineapple
2 Kiwi fruit, peeled and crushed
2 Green or habanero peppers
3 cloves Garlic, crushed
½ tsp Freshly ground pepper
1 tbsp Vinegary hot sauce ( such as habanero Tabasco sauce)
3 tbsp Brown sugar
2 tbsp Extra-virgin olive oil
350 g Sweet potato, scrubbed and chopped into 4cm slices
1 tbsp Extra-virgin olive oil
150g Snow peas, trimmed and cut in half
100g Small green beans, trimmed
½ Purple onion, finely sliced
3 tbsp Mint leaves, torn
60 ml Lemon juice
60ml Light cream
- Combine marinade ingredients in a food processor until blended but still chunky. Place meat in a glass dish. Cover in marinade making sure marinade covers all the meat. Cover in clingfilm and place in fridge for at least 4 hours, preferably overnight.
- Remove meat from marinade, and allow to come to room temperature.
- Preheat oven to 200°C. Brush potatoes with oil, sprinkle with salt and place on a baking paper lined tray into the oven for 20 minutes. Steam vegetables at the same time. Cool the vegetables and toss together in a large bowl with mint. When ready to serve drizzle with dressing.
- Preheat a Chargrill pan to high heat. Grill ribs for 3 minutes each side being careful not to overcook. Rest meat for 8-10 minutes then slice into smaller pieces and place on a platter. Serve with salad.
- You do not need to add habanero peppers or hot sauce if your tolerance to heat is low. Substitute a long red chilli instead, seeds and stem removed, and 2 tbsp. barbecue sauce.
- It is best to marinate overnight or up to 48 hours
- You can use honey instead of brown sugar