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Jerk-Spiced Beef Short Ribs
 
RecipeBeef Cuts
Jerk-Spiced Beef Short Ribs
Succulent bone-in beef short ribs slowly braised in a sweet and tangy Jamaican style barbecue sauce. Short ribs are on the short list at more and more restaurants. And their rich flavor and fork-tender texture make for some great eating. They're great performers, too, because they hold well, and lend themselves to all kinds of trendy ethnic flavors like Caribbean, Asian and Nuevo Latino. Serve these jerk-spiced BBQ ribs as a starter, or as an entrée with baked, mashed or fried sweet potatoes and a tropical fruit garnish. Short ribs are on the short list at more and more restaurants. And their rich flavor and fork-tender texture make for some great eating. They're great performers, too, because they hold well, and lend themselves to all kinds of trendy ethnic flavors like Caribbean, Asian and Nuevo Latino. Serve these jerk-spiced BBQ ribs as a starter, or as an entrée with baked, mashed or fried sweet potatoes and a tropical fruit garnish.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Jerk Barbecue Sauce: 
1. To make Jerk Barbecue Sauce: In sauté pan, dry roast allspice, pepper, coriander and cumin; place in blender with onion, salt, thyme, nutmeg, cinnamon, bay leaves, garlic, lime juice, Worcestershire sauce and ginger.

Puree until very smooth. Add oil and barbecue sauce; blend until thoroughly mixed. Cover and reserve. Yield: 10 cups.
Whole allspice berries2 tablespoons
Whole black peppercorns1 tablespoon
Whole coriander seeds1 tablespoon
Whole cumin seeds1 tablespoon
Onion, chopped10 ounces
Salt2 tablespoons
Dried thyme1 tablespoon
Ground nutmeg1 tablespoon
Ground cinnamon1 teaspoon
Whole bay leaves4
Garlic, minced2 tablespoons
Fresh lime juice2 tablespoons
Worcestershire sauce2 tablespoons
Fresh ginger, grated1 tablespoon
Vegetable oil1/4 cup
Hickory barbecue sauce2 quarts
  
2. Season ribs with salt and pepper. Brown ribs on all sides in oil. Equally divide ribs between two roasting pans. Add 2-1/2 cups each water and Jerk Barbecue Sauce to each pan.

Cover and roast in 325°F oven until tender, about 3 to 4 hours (add water if needed during cooking). Remove ribs from pan. Skim fat from cooking liquid. Return ribs to cooking liquid. Keep hot.
Beef Chuck, Short Ribs (IMPS/NAMP 130), 1-1/2 to 2-inch pieces24 pounds
Salt2 tablespoons
Ground black pepper2 teaspoons
Vegetable oil1/2 cup
Water5 cups
  
3. For each serving, to order: Portion 8 to 12 ounces ribs onto plate. Spread ribs with 3 tablespoons Jerk Barbecue Sauce. Garnish with 1 tablespoon green onions.
Green onions, sliced1 1/2 cups
Alternate Fresh Beef Cuts:  
Beef Short Rib, Short Ribs (IMPS/NAMP 123) na
Beef Short Ribs, Bone In (IMPS/NAMP 1123) na


Nutrition information per serving: 924 calories; 49 g fat(19 g saturated fat; 18 g monounsaturated fat); 211 mg cholesterol; 2421 mg sodium; 45 g carbohydrate; 2.0 g fiber; 71 g protein; 15.0 mg niacin; 0.7 mg vitamin B6; 7.9 mg vitamin B12; 8.3 mg iron; 50.4 mg selenium; 17.8 mg zinc; 267.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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