Grilled Habanero Short Ribs

Spice lovers will relish in this spicy short rib dinner option.

Serves: 4
Preparation: 4 hours
Cooking: 20 minutes
Total: 4 hours and 20 minutes


1.5kg Beef short ribs


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


80g mayonnaise

60ml 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.