KOREAN-STYLE PINEAPPLE-GOCHUJANG BEEF RIBLETS

You will need

• 25 each BBQ Beef Ribette, cooked, thawed, (1 each = 85 g)
• 1 L DOLE^® Crushed Pineapple in Juice
• 125 g Gochujang Paste
• 210 g Brown Sugar
• 60 mL Sesame Oil
• 125 mL Soya Sauce, reduced sodium
• 60 mL Red wine vinegar
• 20 mL chopped Garlic
• 20 mL crushed Ginger

Method

1. Two days before thaw BBQ beef ribettes by placing on sheet pan(s) held under refrigeration at <40ºF/4ºC.
2. Preheat the convection oven to 400ºF/200ºC. Open the can of the DOLE^® Crushed Pineapple in Juice. Prepare the glaze: Transfer the crushed pineapple to a saucepan. Add gochujang paste, brown sugar, sesame oil, soya sauce, rice wine vinegar, garlic, and ginger. Using an immersion blender, blend until smooth. Heat over medium heat until mixture comes
   to a gentle boil.
3. On a cutting board cut each ribette vertically between the ridges into 4 equal pieces. Arrange ribettes in a single layer on parchment-lined hotel pan(s). Spoon sauce evenly over the ribettes ensuring all pieces are well coated.
4. Roast uncovered in the preheated oven for 25 minutes, or until ribettes reach an internal temperature of >165ºF/74ºC for a minimum of 15 seconds. Transfer cooked ribettes to a covered insert pan with lid and hold at ≥140ºF/60ºC until service.
5. Garnish Serve with steamed rice, steamed bok choy; may garnish with sliced green onions and sesame seeds (sides/garnishes not included in the nutrition facts).