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Trinidad stewed short ribs in a deep blue pot on the stove

Caribbean Brown Stewed Pork Short Ribs

Fall-off-the-bone pork ribs caramelized in golden sugar and simmered in herbs, hot pepper, and tomato; a beloved Caribbean stew full of bold flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Rice & One-Pot
Cuisine: Fusion, Trinidadian
Ingredients Method Notes

Ingredients
  

  • 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
Optional
  • 2 Bay leaves
  • 2 tablespoons Roocou
  • 1/2 cup coconut milk

Method
 

  1. 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.
    Raw riblets in a deep white bowl
  2. 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.
  3. Add seasoned ribs. Stir to coat. Cover and cook for 10 minutes to release juices, stirring occasionally.
    Combine seasoning and riblets in deep pot
  4. Uncover and increase the heat slightly to reduce the liquid, about 5 minutes, until the oil resurfaces.
    burn off all the liquid in the deep pot
  5. Add tomato, thyme, Scotch Bonnet, scallions, and ginger. Stir well.
  6. Add water, rinsing seasoning bowl into pot. Bring to boil, then reduce to simmer.
    Simmering riblets
  7. Cover (lid slightly ajar) and simmer for 90 minutes or until ribs are tender.
  8. Adjust salt to taste. Add parsley and reduce uncovered to thicken gravy. Remove thyme sprigs and bay leaves (if used) before serving.
    Stewed pork short ribs in a deep blue pot on the stove
  9. Serve and enjoy!
    Trinidad stewed short ribs in a deep blue pot on the stove

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.

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