This recipe has a mild taste for its sauce but you’ll surely savor the cinnamon flavor.

INGREDIENTS

1 golden pineapple, cored and quartered
Canola oil
3 cups fresh pineapple juice
1 habanero chile
2 cinnamon sticks
2 star anise
3 sprigs Thai basil
1/4 cup packed light brown muscovado sugar
Salt and freshly ground black pepper
2 1/2 pounds boneless short ribs
Red Chile oil, recipe follows

Red Chile Oil:
5 guajillo chiles, stems and seeds removed
1 cup canola oil
1/2 teaspoon kosher salt

DIRECTIONS

• Preheat grill to high heat. Brush the pineapple with oil and place it over the grill to cook until evenly golden brown.
• Pour the pineapple juice in a medium saucepan. Cook over high heat.
• Use a paring knife to cut several slits in the habanero. Add this to the saucepan followed by cinnamon sticks, star anise, Thai basil and brown sugar. Set heat to high and stir from time to time. Cook until the sauce is thick enough to make a cup. Strain the solids and the sauce keep warm.
• Brush oil to short ribs and add seasonings of salt and pepper. Place it over the grill to cook evenly to a slight charred finish. Place the pineapple over a plate and drizzle with sauce and red chile oil.
• For the Red Chile Oil, start heating a large saute pan over high heat. Toast the chiles for 30 seconds evenly. Take them out of the pan and allow slight cooling. Chop coarsely.
• Put the chiles, oil and salt in a blender. Process until mixture becomes smooth. Strain off the solids and discard. Makes 3/4 cup.