Eddie Jackson's Pineapple-Gochujang Short Ribs

Hi, and welcome to The Pioneer Woman Cookbook Club! We're featuring some of Ree's favorite authors of the moment, including Food Network stars and other chefs and home cooks she loves. First up: Eddie Jackson! Eddie is a former NFL player, author of Game-Day Eats, and Ree's "favorite gentleman on Food Network." Keep reading to hear a little more about Eddie, and snag one of his go-to recipes for summer.

"I first met Ree on the set of Christmas Cookie Challenge," Eddie says. "Right off the bat we hit it off. She is such a beautiful soul and, truth be told, quite the jokester. I'll never forget our sing-alongs in the car to and from the set during our first season."

He knows by now that Ree is a "chocoholic." So if Eddie were cooking for her, he'd make his double-stuffed chocolate cookie from Game-Day Eats. But today, he's going to share an easy recipe to try the next time you feel like grilling.

Eddie's Pineapple-Gochujang Short Ribs were inspired by the many trips he takes to New York to film for Food Network. "Each time I go to the Big Apple, I always make time for a trip over to Koreatown to get Korean barbecue," he says. "The restaurants will serve you pounds of marinated meat that you cook tableside on a mini high-heat grill station. My favor­ite dish is easily the marinated short ribs."

His recipe captures all the sweet, tender, meaty goodness that he enjoys there, with a little something extra. "My favorite part is the kick of heat you get from the gochujang," he says. Here's how to make this quick and delicious meal at home.