Tag Archives: Rib recipes

Chef Roshara’s Jerk Short Ribs Recipe

We’re in for a treat – our September Chef of the Month has shared her Jerk Short Ribs recipe, which she famously served at the James Beard House! The key to the mouth-watering dish? The marinade!

Ingredients

  • 1 green onion, finely chopped
  • 2 Spanish onions sliced 
  • 1 Habanero/Scotch Bonnets 
  • Canola oil 
  • 2 garlic cloves
  • 1 ½ C brown sugar smoked 
  • 4 TB smoked paprika
  • 4 tsp fresh thyme
  • 4 tsp fresh bay leaf
  • 4 tsp ground coriander
  • 2 tsp chili powder
  • 1 tsp each allspice, cinnamon, ground cloves, cumin, nutmeg, ground black pepper
  • 3 tsp salt
  • 1 tsp lime juice
  • 2 TB Worcestershire 

Directions

  1. Combine everything in a blender or mortar and pestle and make a paste.
  2. Use the paste as a marinade and marinate the short ribs for 24 hours. Put the ribs in a covered container and refrigerate for those 24 hours.
  3. Braise short ribs for 5 hours or until tender.
  4. Serve & enjoy!

Connect with our September 2020 Chef of the Month

Chef Lauren’s Spicy Sticky Ribs

Spicy Sticky Rips ImageThe heat of Summer isn’t over just yet. We’ve got another hot recipe that is perfect for your end of Summer party or a tasty Fall gathering. Chef Lauren Lawless has brought flavor and spice to her Spicy Sticky Ribs recipe! Continue on reading for a mouthwatering recipe.

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Ingredients:

  • 2-3 pounds bone-in country-style pork ribs bone and fat cut away
  • 1/4 cup rice wine or apple cider vinegar
  • 1 1/2 Tsp salt
  • 1/2 cup packed brown sugar
  • 1/2 cup GF soy sauce*
  • 1/2 cup sweet chili sauce
  • 1/4 cup molasses
  • 1/4 cup fresh lime juice
  • 1/4 cup sesame seed oil
  • 4 TBSP honey
  • 2 TBSP sriracha sauce
  • 1 TBSP minced garlic
  • 1/4 Tsp ground ginger
  • Green onions, sliced thin
  • Sesame seeds (optional)

Directions:

  1. Preheat oven to 325 degrees.
  2. In the meantime, in a large bowl, combine all ingredients and mix thoroughly. Add the ribs and let marinate in the fridge for 4-6 hours, occasionally stirring.
  3. Lay ribs in a large piece of foil with sides up and pour half the sauce on top. Form a pocket with the foil and bake at 325 degrees F for 2 1/2 hours or until fork tender.
  4. While the ribs are cooking, place the rest of the marinade in a small sauce pan and bring to a simmer. Allow to simmer until thickened, approx. 5-7 minutes.
  5. Remove ribs from oven and let cool. Cut ribs so they are all in one-bone pieces.
  6. Drizzle the reduction over the ribs. Sprinkle with green onion and sesame seeds if desired. Serve with my delicious Asian Pear Slaw. Enjoy!

Connect with Our August Chef of the Month:

Instagram: @chef_lawless

Twitter: @chef_lawless

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