Gaucho Style Beef Ribs with Pineapple

The beef ribs are simmered in a seasoned pineapple juice broth, that gives a twist to this Argentina style dish.

Photo of Gaucho Style Beef Ribs with Pineapple


4 beef short ribs
2-1/4 cups DOLE® Pineapple Juice
8 DOLE Chef-Ready Cuts, Pineapple Spears
1-3/4 cups olive oil, divided
1 bunch fresh parsley, chopped
8 garlic cloves, minced
1/3 cup white wine vinegar
1 tablespoon dried oregano leaves, crushed
1 teaspoon salt
1 teaspoon chili flakes
1/2 teaspoon ground black pepper


  1. Place short ribs in large dish, pour 2 cups of pineapple juice over ribs.  Cover; marinate in refrigerator 2 hours.  Remove ribs from the juice; season both the ribs and pineapple spears with 1/4 cup olive oil, salt and pepper.
  2. Combine remaining pineapple juice, remaining olive oil, parsley, garlic, vinegar, oregano, salt, chili flakes and pepper in a blender.  Blend into a fine paste; set aside.
  3. Preheat grill to medium-high heat.  Grill ribs 7 to 10 minutes per side, remove to a serving platter.  Grill pineapple spears 2 to 3 minutes per side.  Serve with Chimichurri sauce.
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