Grilled Jerk Buffalo Ribs

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  • Hi Deborah. Unsure about the pomegranate juice? Citrus juice or lemonade would be a good substitute, or even apple juice/cider. Looking forward to the report… Thank you for your support! jill

    Jill OBrien
  • With cold weather coming I cracked open my package of short ribs to thaw yesterday and started in on this recipe this morning. It smell stupendous. But, to my dismay I didn’t have pineapple juice! Drat! I’m trying it with pomegranate juice instead. Going to the store later for pineapple. I’ll give you a full report if my fingers aren’t too sticky to type a message! :-)

    Deborah J Mitchell
  • This recipe is simply amazing! Fall-off-the-bone tender, delicious meat with a perfect blend of sweet & spicy in the jerk marinade and BBQ sauce. Your recipes have never failed me – you’re my go-to chef – thanks for all that you do!

  • John, I do not have any experience with “green egg grills”, but I would recommend putting your smoke on first (30 minutes) and then braising for tenderness. Good luck and let me know how it goes. Thank you!

  • Can they be smoked on a big green egg? Or is there not enough fat?

    John Owens
  • Made a variation of this yesterday, I did them a bit spicier and I upped the bbq sauce to include some hot mustard. Overall just amazing!!!

    Howard Haber
  • I’d never prepared short ribs.
    Followed this recipe to a T, including coconut rice with black beans, on New Year’s Day. Slow cooked short ribs for 6+ hours. 6 minutes per side on foil, on grill was exactly perfect. Great family meal to start the year. Thank you!

    Phil Barta
  • Thank you! These were great, I’ve always had great success with your recipes.

    Emil Gercke
  • This recipe is so good!
    My edits were: coconut sugar instead of brown sugar, and coconut aminos instead of soy, which effectively makes this paleo. I braised for 3.5-4 hours in the oven – they weren’t tender enough at 2.5 hours.
    The meal was a big hit, and I will definitely make it again. Thank you!

  • This recipe wills serve 4 to 6 people, based on appetites.

    As for braising in the oven – yes, that works great too and my preferred way.
    Braise at 350 degrees for about two and a half hours for short ribs and about
    45 minutes for back ribs.

    jill / Wild Idea Buffalo Co.
  • Can I braise the short ribs in the oven rather than crock pot?

    Rebecca Adams
  • How many people does this recipe serve?

    Vicki Symonds

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