Smoky Chipotle Grilled Tablitas with Pineapple Pico de Gallo

Ingredients

• Rumba Meats® Beef Short Ribs (3 packages, about 3 pounds)
• ¾ cup pineapple juice
• ⅓ cup soy sauce
• ¼ cup Worcestershire sauce
• ¼ cup fresh lime juice
• ½ cup brown sugar
• 1 (1-inch) piece fresh ginger, peeled, rough chopped
• 1 garlic clove, peeled
• 2 teaspoons ground cumin
• 3 chipotle peppers in adobo sauce

Instructions

1. In a food processor or a blender, add pineapple juice, soy sauce, Worcestershire sauce, lime juice, brown sugar, ginger, garlic, cumin and chipotle peppers. Pulse or blend until smooth. Reserve ⅓ cup marinade for serving and set aside. Pour remaining marinade into a large bowl or baking dish. Add beef short ribs, making sure to coat both sides of each piece with the sauce. Cover and refrigerate. Marinate for a minimum of 8 hours to a maximum of 24 hours to tenderize the short ribs.
2. While the meat marinates, make the pineapple pico de gallo. In a mixing bowl, combine all the ingredients and stir to blend. Season to taste with salt and set aside.
3. To grill short ribs, start by preheating a gas grill to high heat. Remove short ribs from marinade, shake off excess and discard marinade.
4. Grill the short ribs, flipping once, until each side is nicely charred, and meat is cooked to desired doneness (2 to 3 minutes on each side for medium rare doneness, or until internal temperature reaches 160ºF for well done).
5. To cook short ribs on a stovetop, heat a grill pan on high heat. Pan-grill short ribs for 6 to 7 minutes on each side for medium rare or until internal temperature reaches160ºF for well done.
6. Remove short ribs and let rest for a few minutes before cutting each short rib into sections around the bone.
7. Drizzle the short ribs with the reserved marinade and serve with pineapple pico de gallo and steamed rice, if desired.