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Polynesian Smoked Short Ribs w/ Macadamia Rice, Burrata & a Bitter Pill Cocktail

Polynesian Smoked Short Ribs w/ Macadamia Rice, Burrata & a Bitter Pill Cocktail

Polynesian Smoked Short Ribs w/ Macadamia Rice, Burrata & a Bitter Pill Cocktail | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

A killer recipe for Polynesian style smoked short ribs with macadamia rice, brussels sprouts burrata, and a refreshing cocktail called The Bitter Pill!

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Yields6 Servings
Prep Time45 minsCook Time50 minsTotal Time1 hr 35 mins

Short Ribs
 2 lbs short ribs
 wood chips (we used a combination of cherry and mesquite)
 16 oz store bought brine mix (we used Chef's Brine from BBQ Provisions)
Short Rib Marinade
 1 bunch green onions
 ½ pineapple, peeled and cubed
 6 cloves garlic, peeled
 1 inch piece of ginger, peeled
 ¼ cup soy sauce
 ¼ cup coconut water
 1 tbsp oyster sauce
 1 ½ tbsp sucanat (dehydrated cane juice) or sugar
 2 pinches kosher salt
 Freshly ground pepper
Macadamia Rice
 1 cup brown rice
 1 cup tricolor/wild rice
 2 cups water
 2 cups reserved cooking liquid from ribs
 1 tbsp olive oil
 2 green onions, thinly sliced
 2 cloves garlic, minced
 ¼ cup macadamia nuts
 2 tbsp hoisin sauce
 2 tbsp rice vinegar
 1 tbsp sriracha (adjust to taste)
Buratta
 ½ lb brussels sprouts, ends trimmed and leaves separated
 1 cured egg yolk (see directions)
 2 large pieces burrata cheese
 Vegetable oil, for frying
 Sea salt, to taste
The Bitter Pill
 12 oz Pilsner beer of your choice (we used North Coast's Scrimshaw Pilsner)
 1 ½ oz amaro
 10 oz freshly squeezed lemon juice
 4 oz freshly squeezed orange juice
 1 ½ oz simple syrup
 Ice

Prepare the Short Ribs
1

Begin by soaking your wood chips for about 45 minutes.

2

Combine the package of brine with water, according to the package instructions, and soak the short ribs in the brine for 45 minutes.

Make the Marinade
3

Combine all ingredients for the marinade in a high-speed blender and blend until smooth.

Cook the Short Ribs
4

After the short ribs have brined, place them in an Instant Pot/pressure cooker and cover with the marinade.

5

Cook on the poultry setting/high pressure for 10 minutes.

6

While the short ribs are cooking, get your wood chips going in the grill.

7

When the short ribs are done cooking, remove them from the Instant Pot/pressure cooker (reserve the cooking liquid for a later use) and finish on the grill for 2-3 minutes per side.

Macadamia Rice
8

Combine the rices, water, and reserved cooking liquid in a large saucepan and bring to a boil. Once boiling, reduce heat, cover, and simmer for 25 minutes.

9

When the rice is done cooking, heat the olive oil in a large pan and sauté the green onion and garlic until softened.

10

Add the macadamia nuts and continue sautéing until golden and fragrant.

11

Add the cooked rice to the pan, mix well, and remove from heat.

Burrata
12

Prepare the cured egg yolk in advance by placing egg yolks in a mixture of sea salt, kosher salt, and sugar. Refrigerate for 4-5 days, then bake the yolks for 15-20 minutes in a 190°F oven. Remove from oven and cool.

13

Heat several inches of oil to about 375°F in a large pot.

14

Working in batches, deep fry the brussels sprouts for about 1 minute, then remove from the oil, drain well, and season liberally with sea salt.

15

Arrange the burrata on a serving platter and top with the fried brussels sprouts.

16

Grate the cured egg yolk over the fried brussels and cheese.

The Bitter Pill Cocktail
17

Strain the juices into a cocktail shaker.

18

Add the amaro and simple syrup.

19

Fill the shaker with ice and shake vigorously.

20

Strain into 3 highball glasses filled with ice. Fill to the top with beer and serve!

Ingredients

Short Ribs
 2 lbs short ribs
 wood chips (we used a combination of cherry and mesquite)
 16 oz store bought brine mix (we used Chef's Brine from BBQ Provisions)
Short Rib Marinade
 1 bunch green onions
 ½ pineapple, peeled and cubed
 6 cloves garlic, peeled
 1 inch piece of ginger, peeled
 ¼ cup soy sauce
 ¼ cup coconut water
 1 tbsp oyster sauce
 1 ½ tbsp sucanat (dehydrated cane juice) or sugar
 2 pinches kosher salt
 Freshly ground pepper
Macadamia Rice
 1 cup brown rice
 1 cup tricolor/wild rice
 2 cups water
 2 cups reserved cooking liquid from ribs
 1 tbsp olive oil
 2 green onions, thinly sliced
 2 cloves garlic, minced
 ¼ cup macadamia nuts
 2 tbsp hoisin sauce
 2 tbsp rice vinegar
 1 tbsp sriracha (adjust to taste)
Buratta
 ½ lb brussels sprouts, ends trimmed and leaves separated
 1 cured egg yolk (see directions)
 2 large pieces burrata cheese
 Vegetable oil, for frying
 Sea salt, to taste
The Bitter Pill
 12 oz Pilsner beer of your choice (we used North Coast's Scrimshaw Pilsner)
 1 ½ oz amaro
 10 oz freshly squeezed lemon juice
 4 oz freshly squeezed orange juice
 1 ½ oz simple syrup
 Ice

Directions

Prepare the Short Ribs
1

Begin by soaking your wood chips for about 45 minutes.

2

Combine the package of brine with water, according to the package instructions, and soak the short ribs in the brine for 45 minutes.

Make the Marinade
3

Combine all ingredients for the marinade in a high-speed blender and blend until smooth.

Cook the Short Ribs
4

After the short ribs have brined, place them in an Instant Pot/pressure cooker and cover with the marinade.

5

Cook on the poultry setting/high pressure for 10 minutes.

6

While the short ribs are cooking, get your wood chips going in the grill.

7

When the short ribs are done cooking, remove them from the Instant Pot/pressure cooker (reserve the cooking liquid for a later use) and finish on the grill for 2-3 minutes per side.

Macadamia Rice
8

Combine the rices, water, and reserved cooking liquid in a large saucepan and bring to a boil. Once boiling, reduce heat, cover, and simmer for 25 minutes.

9

When the rice is done cooking, heat the olive oil in a large pan and sauté the green onion and garlic until softened.

10

Add the macadamia nuts and continue sautéing until golden and fragrant.

11

Add the cooked rice to the pan, mix well, and remove from heat.

Burrata
12

Prepare the cured egg yolk in advance by placing egg yolks in a mixture of sea salt, kosher salt, and sugar. Refrigerate for 4-5 days, then bake the yolks for 15-20 minutes in a 190°F oven. Remove from oven and cool.

13

Heat several inches of oil to about 375°F in a large pot.

14

Working in batches, deep fry the brussels sprouts for about 1 minute, then remove from the oil, drain well, and season liberally with sea salt.

15

Arrange the burrata on a serving platter and top with the fried brussels sprouts.

16

Grate the cured egg yolk over the fried brussels and cheese.

The Bitter Pill Cocktail
17

Strain the juices into a cocktail shaker.

18

Add the amaro and simple syrup.

19

Fill the shaker with ice and shake vigorously.

20

Strain into 3 highball glasses filled with ice. Fill to the top with beer and serve!

Polynesian Smoked Short Ribs w/ Macadamia Rice, Burrata & a Bitter Pill Cocktail

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