• 3 tablespoons Jerk Mix 
• 2 tablespoons canola oil 
• 2 pounds Short Ribs 
• 1/2 cup olive oil 
• 2 medium Spanish onions, finely chopped 
• 1 can (26 ounces) whole peeled tomatoes, drained 
• 1 bay leaf 
• 1 piece fresh ginger (3 inches), peeled and chopped 
• 6 cloves garlic, minced 
• 2 Scotch bonnet chilies, seeds and ribs removed, finely chopped 
• 1 1/2 teaspoons chili powder 
• 1 teaspoon coarse salt 
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon coriander seeds 
• 4 cups homemade or store-bought low-sodium canned chicken stock 
• 1/2 cup brewed coffee 
• 1 tablespoon Worcestershire sauce 
• 1/2 cup honey 
  

Directions
Combine jerk mix and canola oil in a large bowl. Add short ribs and toss to coat. Cover and refrigerate 
8 hours. 

Heat olive oil in a large Dutch-oven over high heat. Working in batches, add short ribs and onions 
and cook, stirring occasionally, until browned, 15 minutes. 

Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chilies, salt, chili powder, cumin, 
coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 
2 hours. 

Add honey and continue simmering, uncovered, until short ribs are tender, 20 to 30 minutes. Remove bay leaf, and serve.

Serves 4