Jordan Andino- Korean Cut Short Ribs

Ingredients:

• 2 pounds, Korean Cut Short Rib (3-4 bones across, 1/4 inch thick)
  
• 12 ounces, Coca Cola
• 1 cup, Brown Sugar
• 4 cloves, Garlic (minced)
• 1 cup, Crushed Pineapple (in a can)
• 3 lemons, Juiced (with pulp and seeds) 
• 1 cup, Soy Sauce
• 1 tablespoon, Black Pepper
• 1 tablespoon, Salt 
  

Cooking:

1. In a large mixing bowl, combine all ingredients (except the meat & salt), and stir thoroughly until all items are fully combined.
2. Add in your Short Rib and ensure its fully submerged in the marinate. Let sit in fridge, covered, for at least 12 hours but ideally 24 hours.
3. After the meat marinates, preheat grill/grill pan to medium heat.
4. Remove ribs from marinate and lay on a flat surface and lightly season 1 side with salt.
5. Place ribs on grill/grill pan, seasoned side down, for 3 min on each side.
6. Let rest for 5 min before serving and enjoy with a side of jasmine rice and/or kimchi.

Nutrition:

Nutrition information per serving, 4 servings: 295 Calories; 11.0 g Total Fat (4.6 g Saturated Fat; 0.0 g Trans Fat; 0.4 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat); 55 mg Cholesterol; 3546 mg Sodium; 29 g Total Carbohydrate; 0.9 g Dietary Fiber; 25.3 g Total Sugars; 21.2 g Added Sugars; 21.0 g Protein; 44.7 mg Calcium; 2.8 mg Iron; 413 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 5.2 mg Niacin; 0.3 mg Vitamin B6; 2.0 mcg Vitamin B12; 198 mg Phosphorus; 4.9 mg Zinc; 13.7 mcg Selenium; 77.7 mg Choline