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.

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.

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Ingredient Guide

• Pork Spare Ribs (Short Ribs): Cleaned and cut into riblets; marinate well for the best flavor.
• Lemon Juice: Used to wash and deodorize the ribs before seasoning.
• Salt and Black Pepper: Split between marinating and final adjustment.
• Caribbean Green Seasoning: Essential base seasoning packed with herbs and aromatics.
• Worcestershire Sauce: Adds depth and umami to the marinade.
• Onion: Diced and added to seasoning mix for balance.
• Vegetable Oil: Used to caramelize sugar and brown the meat.
• Golden Brown Sugar: Key for developing color and that traditional stew flavor.
• Scotch Bonnet Pepper: Optional for heat; use what you can handle.
• Tomato: Adds body and slight acidity to the stew base.
• Scallions and Thyme: Classic Caribbean aromatics that deepen the dish’s flavor.
• Ginger: Freshly grated for warmth and complexity.
• Water: Used to braise the ribs and extract all those flavors.
• Parsley: Finely chopped and added at the end for a fresh finish.
• Roocou (Annatto): Optional for vibrant red color; use 1 to 2 tablespoons as desired.
• Coconut Milk: Optional richness and smoothness added during simmering.
• Bay Leaves: Optional for added herbal depth; remove before serving.

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Shopping Made Easy

• Ask your butcher for pork short ribs or spare ribs and have them cut into small pieces.
• Golden brown sugar works better than white sugar for developing rich stew color.
• Fresh thyme, Scotch Bonnet peppers, and Caribbean green seasoning can be found at West Indian or international markets.
• Use fresh ginger, not powdered, for best flavor results.
• Optional ingredients like bay leaves, Roocou (annatto), and coconut milk are flavor boosters; use them if available.

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Cooking Notes from the Kitchen

• Caramelizing the sugar is the most delicate part—don’t let it burn or the dish will taste bitter.
• Allow ribs to “spring” their natural juices before adding water for maximum flavor.
• Rinsing the seasoning bowl into the pot ensures you don’t lose any flavor.
• If using coconut milk, add it after the sugar browns and before simmering.
• Let the stew rest for a few minutes before serving; it will thicken as it cools.

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What cut of pork works best for this?

Short ribs or spare ribs work well; look for pieces with good fat and bone for added flavor.

What is Roocou (Annatto)?

Roocou, also known as annatto, is a natural food coloring and flavoring made from the seeds of the achiote tree. Common in Caribbean and Latin American cooking, it adds a mild earthy taste and a deep red-orange color to dishes. In this stew, Roocou is optional but enhances the appearance with a beautiful reddish hue, especially when no tomato paste is used.

Can I use boneless pork?

You can, but bone-in ribs yield a richer stew and better texture.

Is it necessary to marinate for 2 hours?

Yes, marinating builds deep flavor and helps tenderize the ribs.

Can I make this ahead?

Absolutely. It tastes even better the next day after the flavors meld.

How spicy is it?

That’s up to you! Add as much Scotch Bonnet as you can handle, or omit for a mild version.