Korean-Style Pineapple-Gochujang Beef Riblets

Features Maple Leaf Product:  BBQ Beef Ribette, fully cooked, 85 g each (#41424) 

Method

1. Two days before, thaw BBQ Beef Ribettes by placing on sheet pan(s) held under refrigeration at <40°F/4°C.
2. Preheat the convection oven to 400°F/200°C. Open the can of Crushed Pineapple, fine cut in pineapple juice. Prepare the glaze: transfer the crushed pineapple to a sauce pan. Add Gochujang Sauce, Brown Sugar, Sesame Oil, Soy Sauce, Rice Wine Vinegar, Ginger, and Garlic. 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 and into four equal pieces. Arrange ribettes in a single layer on a 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 >165°F/74°C for a minimum of 15 seconds. Transfer cooked ribettes to a covered insert pan with lid and hold at ≥140°F/60°C until service.

Suggested Accompaniments

Serve with steamed rice, steamed bok choy; may garnish with sliced green onions & sesame seeds (sides/garnishes not included in the nutrition facts).

Nutritional Info per 1 each (150 g)