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Caribbean Beef Short Ribs


  • 3 pounds boneless beef short ribs, cut into 1-1/2-inch pieces
  • 1/4 cup olive oil
  • 2/3 cup thawed pineapple juice concentrate
  • 2/3 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 1/3 cup rum
  • 1/3 cup honey
  • 2 tablespoons minced fresh gingerroot
  • 6 garlic cloves, minced
  • 2 teaspoons pepper
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 large sweet red peppers, chopped
  • 2 cups cubed fresh pineapple
  • 2 cups cubed peeled mango
  • 6 green onions, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Lettuce leaves


  • 1. In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker.
  • 2. Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs.
  • 3. Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through.
  • 4. Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.

Nutrition Facts

1 cup beef mixture with 1/3 cup sauce: 450 calories, 20g fat (7g saturated fat), 68mg cholesterol, 1004mg sodium, 42g carbohydrate (34g sugars, 3g fiber), 26g protein.


Average Rating:
  • Bill
    Jun 17, 2018

    AWESOME, Hit it out of the park with this one, phenomenal!!!!!!!

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