Caribbean Brown Stewed Pork Short Ribs
This dish always brings me back to the warm Caribbean sunshine, especially during Canada’s long, icy winters. Inspired by the same flavor foundation as my Classic Caribbean Coconut Stewed Beef and with echoes of the Rib Pelau I shared a few years ago, these Caribbean Brown Stewed Pork Short Ribs deliver deep, savory satisfaction in every bite.
- 3 lbs pork spare ribs (aka short ribs)
- 1 lemon (juiced)
- 3/4 tablespoon salt
- 2 tablespoons Caribbean green seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 medium onion (diced)
- 1 tablespoon vegetable oil
- 2 tablespoons golden brown sugar
- 1 Scotch Bonnet pepper (optional)
- 1 medium tomato (diced)
- 2 scallions (chopped)
- 5 sprigs thyme
- 1 teaspoon ginger (grated)
- 6 cups water
- 2 tablespoons parsley (finely chopped)
- 2 Bay leaves
- 2 tablespoons Roocou
- 1/2 cup coconut milk
- Wash ribs with lemon juice and cool water. Drain and season with green seasoning, salt, black pepper, onion, and Worcestershire sauce. Marinate for at least 2 hours.
- In a deep pot over medium-high heat, add oil, then sugar. Stir until it melts and turns deep amber; do not let it blacken.
- Add seasoned ribs. Stir to coat. Cover and cook for 10 minutes to release juices, stirring occasionally.
- Uncover and increase the heat slightly to reduce the liquid, about 5 minutes, until the oil resurfaces.
- Add tomato, thyme, Scotch Bonnet, scallions, and ginger. Stir well.
- Add water, rinsing seasoning bowl into pot. Bring to boil, then reduce to simmer.
- Cover (lid slightly ajar) and simmer for 90 minutes or until ribs are tender.
- Adjust salt to taste. Add parsley and reduce uncovered to thicken gravy. Remove thyme sprigs and bay leaves (if used) before serving.
- Serve and enjoy!
In this recipe, short ribs are cleaned, seasoned generously with green seasoning, and marinated before being browned in caramelized sugar for that iconic dark stew flavor. I round it out with thyme, tomato, hot pepper, and ginger, then simmer the ribs until they’re fall-off-the-bone tender. The result is rich, sticky, and unmistakably Caribbean, perfect over rice or ground provisions.
Whether you add coconut milk, bay leaves, or a splash of Roocou for color (all discussed in the video), this one’s guaranteed to warm your kitchen and soul.
