Ingredients:
3 lbs short ribs
1 onion, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 cup coconut milk
1/2 cup chicken broth
2 tbsp tomato paste
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp soy sauce
2 tbsp Jamaican jerk seasoning
2 tsp smoked paprika
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
Instructions:
Preheat your oven to 325°F (160°C).
In a large oven-safe pot or Dutch oven, heat a bit of oil over medium-high heat.
Season the short ribs with salt and pepper and add them to the pot. Brown on all sides, about 2-3 minutes per side.
Remove the short ribs from the pot and set aside.
In the same pot, add the diced onion, minced garlic, and minced jalapeño pepper. Sauté until the onion is translucent, about 5 minutes.
Add the coconut milk, chicken broth, tomato paste, brown sugar, apple cider vinegar, soy sauce, Jamaican jerk seasoning, smoked paprika, allspice, cinnamon, cloves, and nutmeg to the pot and stir to combine.
Return the short ribs to the pot and bring the mixture to a boil.
Cover the pot with a lid or foil and place it in the preheated oven.
Cook the short ribs for 3-4 hours, or until they are tender and falling off the bone.
Serve the short ribs with the sauce from the pot and any desired accompaniments, such as rice or vegetables.
I hope you enjoy this recipe for slow cooked jerk short ribs! Let me know if you have any questions or need further assistance.
