Quick grilled habanero short ribs

Serves

Prep Time

240

Cook Time

Ingredients

1.5kg Beef short ribs

Marinade:

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

Salad:

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

Dressing:

80g Mayonnaise

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