Caribbean Brown Stewed Pork Short Ribs – Caribbean Life

Here’s yet another comforting dish that takes me back to the warm shores of the Caribbean, especially during those bitter-cold Canadian winters. Similar to how we did the Classic Caribbean Coconut Stewed Beef, and you’ll see traits of this recipe in the Rib Pealu dish we did about three years ago.

You’ll Need…

3 lbs pork spare ribs (aka short ribs)
1 lemon (juice)
3/4 tablespoon salt
2 tablespoon Caribbean Green Seasoning
1 tablespoon Worcestershire Sauce
1 teaspoon black pepper
1 medium onion (diced)
1 tablespoon veg oil
2 tablespoon golden brown sugar
1 scotch bonnet pepper (optional)
1 medium tomato (diced)
2 scallions (chopped)
5 sprigs thyme
1 teaspoon grated ginger
6 cups water
2 tablespoon parsley (finely chopped)

Notes. Please follow along with the video below, as much more about the recipe is discussed there. It also includes instructions on how to add additional flavor by adding a couple of bay leaves, 2 tablespoons of Roocou, and coconut milk. Use as much hot pepper as you can tolerate.

Wash the riblets with the juice of a lemon or lime (or 1/2 cup white vinegar) and cool water, drain, and season with the Caribbean green seasoning, salt, black pepper, onion, and Worcestershire sauce. Allow to marinate for at least 2 hours.

Following along with the video during this step may be helpful, as it’s the most critical. Heat the oil in a deep, heavy pot on a medium/high flame. Add the sugar; it will melt, go frothy, and turn a deep amber color. Add the seasoned pork ribs to the pot and stir well to coat. DO NOT allow the sugar to go BLACK. If that happens, turn off the heat, allow the pot to cool completely, wash it, and start over. If not, you’ll have a BITTER-tasting dish.

Remember to stir well.

Place the lid on the pot and turn the heat down to medium. Allow it to cook for about ten minutes, during which it will naturally spring its own juices. Stir a couple more times.

It’s then time to remove the lid and turn the heat up slightly to burn off all this liquid. In doing so, we’ll get a lovely deep golden color. It should take about 5 minutes. Once you can see the oil at the bottom of the pot, add the tomato, thyme, Scotch Bonnet, scallions, and grated ginger.

Stir, then add the water. As explained in the video, I rinsed the bowl in which I seasoned the ribs with the water to remove any remaining seasoning.

Bring to a boil, then reduce to a simmer for 90 minutes or until the meat is fork tender (falling off the bones). My lid was slightly ajar.

Once tender, adjust the salt to your liking and top with the parsley. Reduce further with the lid off to thicken the gravy to your desired consistency.

Please keep in mind that it will thicken further as it cools and from the residual heat from the pot.

Remove the sprigs of thyme and bay leaf (should you use any) before serving.

Source: caribbeanpot.com