15 Reviews of Jamaican Short Ribs (Crock Pot)

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.

From: kzbhansen

On Mar 9, 2006

We has this for dinner tonight! This is really good. Next time I may add a bit more rice, but the meat was wonderful and the sauce was sweet tangy. My family really liked this THanks for posting

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: Mom2GR&C

On Mar 19, 2006

I have never tried short ribs so I thought I would give it a shot....these were very good and will definitely make them again.

From: Bergy

On Mar 1, 2006

Simply put - delicious. The one thing that I did differently was to cook the rice separately and then pour the sauce and ribs over the rice when serving. I cooked the recipe for a full 8 hours on low and the meat was fall off the bone moist, tender and tasty There is a lot of sauce but it won't be wasted the extra will be frozen for future use. The order of the ingredients could be improved so they flow with the steps in the recipe but I am not going to take away a star for this - I enjoyed the recipe too much. Good luck in the contest.

From: Elly in Canada

On Feb 26, 2006

I loved this recipe! A great blend of spices created a wonderful spicy, tender short rib dish. Good directions, easy to prepare. I used 1 teaspoon grated fresh ginger and 2 sprigs of fresh thyme. I love the orange zest!! I do not have a crockpot so cooked it in a covered casserole in a 300 degree oven for approximately 2+ hours, until ribs were very tender. Good luck Chef, a great recipe!

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: Elmotoo

On Mar 1, 2006

This is wonderful!! Great smells all day, so easy, tender meat & yummy rice.

From: Jellyqueen

On Feb 28, 2006

This is a really good recipe. I did enjoy it the way it was cooked, but next time, I think I am going to cook the rice and serve the sause and ribs spooned over the rice. Just a personal preference. Thanks for the great recipe.