Ingredients:

-3 lbs English-style bone-in beef short ribs

-1 jar Bellisari’s Honey Pineapple Adobo Spread

-2 tbsp olive oil

-kosher salt & black pepper

Directions:

-Preheat oven to 350°

-Season ribs with salt & pepper

-In a Dutch oven, heat oil over medium-high heat

-Sear ribs until brown on all sides, 8-10 minutes

-Transfer ribs to a plate and drain the fat from the pot

-Add Bellisari’s Spread and 1 ½ cups of water to the pot and once brought to a simmer, add the ribs back in

-Transfer pot to oven, and braise for 2-3 hours

-After your ribs are braised, add them to serving platter and bring the liquid in the bot to a boil on the stovetop

-Once at a boil, uncover and cook, until liquid is reduced to a glaze, 12-15 minutes

-Season with salt and pepper to taste, and pour over your ribs