Best 2 Island Jump Up Ribs Recipes

ISLAND STYLE RIBS

Island Style Ribs image

From our neighbors who hail from Samoa, they have shared their recipe for ribs which are the best (in my opinion) ribs I've ever had.

Provided by Gillian Spence

Categories Meat

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup aloha shoyu regular soy sauce
1 cup sesame seed oil
1 cup brown sugar
1 teaspoon green onion
1 tablespoon garlic
1 teaspoon sesame seeds
2 lbs thin sliced beef short ribs

Steps:

Mix all marinade ingredients in a bowl, stirring until the brown sugar is dissolved.
Place ribs in pan and pour marinade mixture over them. Marinate at least 4 hours and up to overnight.
Grill ribs over a charcoal fire or broil.

Nutrition Facts : Calories 1619.8, Fat 137.1, SaturatedFat 43.5, Cholesterol 172.4, Sodium 4155, Carbohydrate 58.4, Fiber 0.7, Sugar 54.2, Protein 40.5

ISLAND BRAISED SHORT RIBS

Island Braised Short Ribs image

Flavorful ribs with mango, chipotle, and tequila. These are prepared the day before serving so that the flavors can mellow.

Provided by cookiedog

Categories Meat

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs extra-lean short rib of beef, cut across bone in twelve 3- to 4-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons canola oil
3 large leeks, trimmed and thinly sliced
2 cups mango nectar, plus
3 tablespoons mango nectar
1/2 cup tequila
1/2 cup beef broth
1 canned chipotle chile in adobo, chopped
1 large scallion, chopped

Steps:

Heat oven to 325 degrees.
Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.
Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.
Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.
Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.
To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.

Nutrition Facts : Calories 768.9, Fat 70.9, SaturatedFat 30, Cholesterol 143.7, Sodium 218.2, Carbohydrate 3.3, Fiber 0.5, Sugar 0.9, Protein 27.7