These Braised Caribbean Short Ribs with Pineapple Salsa are flavorful, spicy chunks of meat. They’re just what you need as an opener to a meal.
Admittedly, this is a recipe that will take some time. First, the short ribs are marinated for at least two hours, but preferably overnight. Next, they are braised on a low heat in a dutch oven. The result being some tasty fork tender short ribs full of flavor with a spicy kick. Finally, the short ribs are topped with a sweet and spicy pineapple salsa.
I kept the spicy at medium. If you enjoy a very spicy dish, you can add more scotch bonnet to the marinade, conversely, you can add less scotch bonnet to bring the spiciness down to mild. However, if you do decide to add a little more spice, remember, scotch bonnet peppers are no joke and should be used sparingly.
I enjoy making dishes like this on a weekend. I make sure to complete my chores and have the time to concentrate on creating a tasty dish. Ordinarily, I would marinate the short ribs overnight, and get to braising them the next morning.
The short ribs are marinated in a medley of fragrant spices and herbs, so get ready for a wonderful scent emitting from your dutch oven once the marinade begins to penetrate the short ribs. The scent will have you salivating in anticipation.
The pineapple salsa is fragrant too. Tomato, red onion, scotch bonnet, cilantro and lime juice are added to the pineapple to make a really tasty and complementing addition to this recipe.
I found some really chunky short ribs which means that 2-3 is enough for one serving. Unfortunately, not all short ribs are the same, so you will have to use your judgement on how many to serve per person.
In conclusion, Braised Caribbean Short Ribs with Pineapple Salsa will delight your guests’ senses and leave them wanting for more. So get your ingredients and give this recipe a try.