Eddie Jackson’s Pineapple-Gochujang Short Ribs: A Flavorful Summer Grilling Recipe
A tangy-sweet marinade that tenderizes meat and delivers bold Korean-inspired flavors.
Step up your summer barbecue game with a mouthwatering fusion recipe from Food Network chef and NFL alum Eddie Jackson. His Pineapple-Gochujang Short Ribs are the perfect blend of sweet, spicy, and savory, drawing flavor inspiration from Korean barbecue and his own culinary journey. Whether you’re a longtime fan of Korean cuisine or looking for a fresh twist on traditional short ribs, this recipe is designed to wow guests and home cooks alike.
Meet Eddie Jackson and the Inspiration Behind the Recipe
Known for his winning charm as much as his inventive culinary creations, Eddie Jackson is an acclaimed chef, author, and former professional football player. First featured in The Pioneer Woman Cookbook Club, Eddie stands out for his approachable yet bold dishes—a passion reflected in this signature short rib recipe.
The inspiration for these Pineapple-Gochujang Short Ribs comes from Eddie’s frequent travels to Koreatown in New York City. As he recounts, the vibrant scene of tableside grills loaded with marinated meat left a lasting impression. The meaty, flavorful short ribs became a clear favorite—and the kick of gochujang (Korean fermented chili paste) truly sealed the deal. Eddie’s take introduces pineapple for added sweetness and tenderness, resulting in a must-try grilling experience.
What Makes These Short Ribs Stand Out?
- Pineapple adds natural sweetness and tenderizes the meat.
- Gochujang brings just the right amount of heat and deep, umami complexity.
- Easy Prep—The marinade is blended in a food processor, minimizing prep time.
- Grill-Friendly—Perfect for quick grilling, with only 2–3 minutes per side.
- Flexible—Leftover marinade can be transformed into a sauce by boiling down, maximizing flavor.
Ingredient Spotlight: What You Need to Make Pineapple-Gochujang Short Ribs
This bold marinade fuses traditional Korean flavors with a tropical twist. Here’s a closer look at what makes it sing:
- Reduced-Sodium Soy Sauce (1 cup / 240 ml): Salty umami backbone without overpowering the dish.
- Fresh Pineapple (4 oz. / 115 g): Sweetness and enzymatic tenderizing properties.
- Turbinado Sugar (1/2 cup / 100 g): Adds subtle caramel flavor.
- Shallot (1 whole): Milder than typical onions, offers floral undertones.
- Kiwi (1 whole): Surprising tenderizer, adding fruit acidity.
- Garlic (8 cloves): Bold aromatic kick.
- Fresh Ginger (1-inch piece): Spicy warmth and depth.
- Gochujang (1 Tbsp.): Essential for heat and complexity.
- Dark Sesame Oil (1 Tbsp.): Nutty aroma; a staple in Korean marinades.
- Freshly Ground Black Pepper (1 tsp.): Sharp pungency to balance sweetness.
- Flanken-Style Short Ribs (4 lbs. / 1.8 kg): Thin-cut—ideal for grilling and soaking up the marinade.
- Sliced Scallion: For garnish and freshness.
These ingredients work in harmony to infuse the meat with layers of flavor, each bite delivering a punchy balance of sweet, spicy, and savory notes.
Step-By-Step Directions: Pineapple-Gochujang Short Ribs
- Blend the Marinade:
In a food processor, combine the soy sauce, pineapple, turbinado sugar, shallot, kiwi, garlic, ginger, gochujang, sesame oil, and black pepper.
Pulse until smooth and no large chunks remain. - Marinate the Ribs:
Place the flanken-style short ribs in a large resealable bag or nonreactive container with a lid.
Pour the marinade over the ribs, massaging to ensure thorough coating.
Seal and refrigerate for at least 4 hours. For best results, marinate overnight.
Remove ribs from the fridge about 1 hour before grilling to allow them to come to room temperature. - Prepare the Grill:
Set your grill for direct, high-heat cooking. Alternatively, preheat a grill pan over medium-high heat. - Grill:
Place ribs on the hot grill. Cook 2–3 minutes per side, turning frequently, until the meat is browned and caramelized.
Avoid overcooking to maintain tenderness. - Finish and Serve:
Top with thinly sliced scallions before serving.
Optionally, bring reserved marinade to a boil, reduce until thickened, and serve as a sauce.
Pro Tip: Always boil any leftover marinade before using as a sauce to ensure food safety.
Why Use Pineapple and Kiwi in the Marinade?
Both pineapple and kiwi contain natural enzymes (bromelain in pineapple, actinidin in kiwi) that tenderize meat. This not only boosts flavor but also breaks down proteins, yielding extra-juicy and tender short ribs. Turbinado sugar supports caramelization on the grill, achieving that signature lacquered gloss seen in Korean barbecue.
Tips for Grilling Perfection
- Use flanken-style short ribs for short marinating and quick cooking—these are cut lengthwise across the bone.
- Marinate a minimum of 4 hours (overnight recommended) for maximum flavor penetration.
- Don’t crowd the grill: Arrange ribs in a single layer for even cooking and proper searing.
- Turn frequently: This ensures caramelization without burning, given the marinade’s sugar content.
- Let the meat rest a couple of minutes before slicing or serving to keep juices inside.
What others are reading
Serving Suggestions
These short ribs pair beautifully with a wide array of side dishes, especially those that complement their bold flavor profile:
- Steamed white rice or sticky rice—A classic base that soaks up extra marinade.
- Korean-style slaw—Crunchy, tangy, and refreshing.
- Grilled vegetables: Try bell peppers, zucchini, or mushrooms alongside.
- Kimchi or pickled veggies—Adds brightness and cuts through rich flavors.
Garnish with scallions and sesame seeds before serving for added flavor and eye appeal.
About Gochujang: The Secret to Spicy Depth
Gochujang is a fermented red chili paste used widely in Korean cooking. Its deep red color and thick texture signal robust flavor—touches of sweetness, subtle heat, and savory notes from fermentation. A single tablespoon gives this marinade a signature bite and rounds out the otherwise sweet and aromatic ingredients, making it a key element for authentic flavor.
Making the Most of Leftovers
If you’re lucky enough to have leftovers, these short ribs retain flavor and tenderness even after chilling. Here are some creative ways to reinvigorate the dish the next day:
- Short rib tacos: Shred and serve in soft tortillas with slaw and sriracha mayo.
- Rice bowls: Layer with steamed rice, pickled veg, and a fried egg.
- Sandwiches: Add meat to a toasted roll with cucumber, carrot, and a spicy sauce.
Why This Recipe Works
| Technique | Result |
|---|---|
| Enzyme-rich fruits in marinade | Helps to tenderize the meat quickly and enhance flavor penetration |
| Umami-rich soy sauce and gochujang | Builds a deep, complex savory profile with balanced heat |
| High-heat, quick grilling | Locks in juices, caramelizes sugars, and maximizes flavor |
Frequently Asked Questions (FAQ)
What cut of beef is best for this recipe?
Flanken-style beef short ribs (cut across the bone, about 1/2-inch thick) are recommended as they absorb marinade thoroughly and cook quickly over high heat.
Can I substitute gochujang if I can’t find it?
While gochujang provides a unique savory heat, in a pinch you can use a mix of sriracha and miso paste as a substitute (ratio: 1:1 for total amount needed), but expect some flavor differences.
How long should the ribs marinate?
At least 4 hours in the fridge is necessary for adequate flavor, but overnight marinating will deliver the best, most tender, and richly flavored results.
Is this recipe very spicy?
The level of spiciness is moderate; the gochujang lends a gentle heat, balanced by the sweetness of the pineapple and sugar. Adjust the amount of gochujang to suit your preference.
Can I cook these indoors?
Yes. Use a grill pan or broil in the oven on high heat, turning as needed to brown all sides, for a convenient indoor alternative.
Conclusion: A Must-Try for Summer Entertaining
Eddie Jackson’s Pineapple-Gochujang Short Ribs are a revelation for lovers of bold, globally inspired flavors. The easy marinade showcases how a few choice ingredients can transform everyday grilling into an unforgettable meal, perfect for summer gatherings or special occasions. From the tenderizing power of tropical fruit to the complex heat of fermented chili, this dish proves that great barbecue is only a marinade away. Fire up your grill and savor every bite!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32869183/eddie-jackson-pineapple-gochujang-short-ribs/
- http://janyafertilityclinic.com/?o=93481244001310&mod=afdec700&uri=itm.php%3Fid%3D3119523-10%26name%3Dshort+rib+leftover+recipes
- https://www.lagrigliaverona.it/?m=117210439071000&mod=d64a340b&uri=article.php%3Fid%3D3922169-53%26name%3Dsoy+sauce+spare+ribs+stove+top
- https://dogsfornature.org/?r=61005505051440&mod=a1a15170&uri=brands.php%3Fid%3D2041786-130%26name%3Dgrilled+pork+samgyupsal+shangri+la
Similar Articles
Read full bio of Sneha Tete
