Pairs well with Caribbean Style Stew Short Ribs
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Caribbean Style Stew Short Ribs
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Learn how to make Caribbean style Stew (brown stewed) Short Ribs with simple step-by-step instructions. This traditional recipe focuses on marinating and slow cooking the ribs to perfection, incorporating Caribbean green seasoning and a unique method of caramelizing sugar to achieve a rich, flavorful stew.
02:00:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- pork short ribs - 3 lb (cut lengthwise, most of the excess fat removed)
- lemon juice - watch the video to see (from 1 lemon, for washing the ribs)
- salt - to taste
- Caribbean green seasoning - 1-2 tablespoons
- Worcestershire sauce - to taste
- black pepper - to taste
- vegetable oil - 1 tablespoon
- golden brown sugar - 2 tablespoons
- water - 4-6 cups (may need up to 6 cups)
- scallion - to taste (additional for garnish)
- tomato - 1 (diced)
- Scotch bonnet pepper - 1 (cut in half, optional)
- fresh thyme - to taste (additional for garnish)
- ginger - to taste (fresh, with skin)
- parsley - to taste (for finishing)
Instructions
- Prepare the Ribs: Wash the ribs with lemon juice and cool water. Cut off most of the excess fat.
- Marinate the Ribs: Season the ribs with salt, Caribbean green seasoning, Worcestershire sauce, and black pepper. Allow to marinate for at least an hour, or overnight for better flavor.
- Caramelize the Sugar: Heat vegetable oil in a heavy pot over medium-high heat. Add brown sugar and caramelize it, being careful not to burn it.
- Brown the Ribs: Add the marinated ribs to the pot and stir to coat with the caramelized sugar. Add water to cover the ribs and bring to a boil.
- Simmer the Ribs: Reduce heat to a simmer and cook, covered, until the ribs are tender, about 1.5 hours. Add more water if necessary.
- Add Final Ingredients: Add scallion, diced tomato, Scotch bonnet pepper, fresh thyme, and ginger. Simmer until the vegetables are soft.
- Adjust and Serve: Adjust for salt, then increase heat to thicken the gravy to desired consistency. Finish with parsley and serve.
