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Spicy Poblano & Pineapple Glazed Short Ribs

  • Cooking Time

  • Prep time

  • Serves

  • 1 Tbsp. oil
  • 5 lbs. beef short ribs
  • 2 poblano peppers, roasted, peeled and seeded
  • 1/4 cup water
  • 4 tsp. Knorr® Beef flavor Bouillon
  • 2 cloves garlic
  • 1/2 cup pineapple jelly
  • 1 Preheat oven to 350°.
  • 2 Heat oil in large heavy skillet over medium-high heat and brown ribs in batches, turning occasionally, about 5 minutes.
  • 3 Remove ribs to roasting pan; cover pan with aluminum foil and bake 3 hours or until ribs are very tender.
  • 4 Meanwhile to make glaze, puree poblano peppers, water, Knorr® Beef flavor Bouillon and garlic in food processor or blender until smooth. Combine pineapple jelly and poblano mixture in small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until thick, about 10 minutes. Set aside.
  • 5 Brush or spoon glaze over cooked ribs; bake an additional 10 minutes until glazed.