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Add a photoServings: 6
Ingredients
- 3 x or possibly 4 pound short ribs
- 2 tsp salt
- 1/2 c. water
- 1/4 tsp pepper
- 2 Tbsp. brown sugar
- 1 Tbsp. cornstarch
- 1 tsp (or possibly more !! to taste) curry pwdr
- 1/4 tsp salt
- 2 Tbsp. prepared mustard
- 1 can (13 1/2 ounce.) crushed pineapple in syrup
- 1/2 c. water.
Directions
- Put ribs in fry pan Dutch oven, cover tightly and cook slowly 1 hour, turn occasionally. Pour off drippings. Season with 2 teaspoon salt, and 1/4 teaspoon pepper. Add in 1/2 c. water, and cook slowly, covered, till meat is tender.
- Mix brown sugar, cornstarch, curry pwdr, and 1/4 teaspoon salt in small saucepan. Stir in the mustard. Drain the pineapple, and combine pineapple juice with water and gradually add in to ingredients in pan, stirring to blend.
- Cook, stirring constantly until thickened and reduce heat and cook 5 min, stir occasionally.
- Place ribs on top of grill, or possibly on rack in broiler pan so surface of meat is 4 - 5 inches from heat. Broil at low to moderate temperatures, 20 min. Brush with sauce and turn. Add in the reserved pineapple to remaining sauce and heat.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 831 | |
| Calories from Fat 634 | 76% |
| Total Fat 70.26g | 88% |
| Saturated Fat 30.46g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 1027mg | 43% |
| Potassium 537mg | 15% |
| Total Carbs 20.47g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 16.56g | 11% |
| Protein 28.3g | 45% |
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