Jamaican Short Ribs (Crock Pot)

From: Jewelies

On Jun 11, 2007

The flavour was lovely and it was a great meal to come home to after a day out. This made lots of sauce and we enjoyed that over cooked white rice. I drained the sauce into my pyrex jug and then placed the jug in the freezer to let the fat set on the top. Then I removed the fat and reheated the sauce in the microwave.

From: Calee

On Apr 6, 2007

Love the flavors of these ribs. All the ingredients blended very well. I only used a pinch of cinnamon and nutmeg. Also I used a green pepper which I added with one hour remaining in the cooking time. Also added 1 tbsp of cornstarch to thicken the sauce This recipe would be tasty with chicken pieces as well! I served the ribs with cooked rice. This one will be recipe we will make again, great job with this one Ed and Theresa!

From: TOOLBELT DIVA

On Mar 19, 2006

Wow! Falling off the bone, goodness! Oh my, oh my. I do love beef ribs, and the fact that I have beef broth at the ready, in my freezer, is an added bonus. I used fresh grated ginger, and fresh ground pepper from the mill... Why not take advantage of fresh ingredients wherever possible, eh Chef? No salt. Five Thumbs up for this one Chef... (got any more brilliance within that creative cranium of yours?)

From: PanNan

On Mar 9, 2006

The meat turned out very tender and tasty. Next time I will reduce the cinnamon a bit. Even with just 1/8 tsp it was a predominant flavor, I thought. For the less experienced crockpot cook, it would be helpful to give the amount of time the rice will take in the crockpot. We apparently overestimated, and with all the liquid to absorb, it came out pretty gummy. I think next time I'll make the rice seperately and serve the ribs and broth over hot rice.