Jamaican Curry Beef Ribs with Papaya Mango
Bring a taste of the Caribbean to your table with these Jamaican Curry Beef Ribs with Papaya Mango, a dish that's as bold as it is comforting. Tender beef short ribs are generously seasoned with a vibrant blend of yellow curry powder, allspice, turmeric, and ginger, then slow-simmered in a rich coconut milk and broth base for irresistibly succulent results. The dish is elevated with the addition of a zesty papaya mango salsa, bringing a refreshing burst of tropical sweetness that perfectly balances the warm spices and tender meat. Finished with a touch of lime juice and fresh cilantro, this recipe is a true celebration of Jamaican flavors. Perfect for special occasions or a weekend culinary adventure, serve these ribs over fluffy rice or alongside warm bread to soak up the luscious sauce. Keywords: Jamaican curry beef ribs, tropical salsa, papaya mango, slow-cooked ribs, Caribbean-inspired recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef short ribs
- 3 tablespoons yellow curry powder
- 1 teaspoon allspice
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 scotch bonnet pepper, finely chopped
- 1 can (14 oz) coconut milk
- 1 cup chicken or beef broth
- 1 cup papaya, diced
- 1 cup mango, diced
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
Instructions
Season the beef ribs with curry powder, allspice, turmeric, ground ginger, salt, and black pepper. Rub the spices into the ribs and let marinate for 20 minutes.
Heat the vegetable oil in a large deep pot over medium-high heat. Sear the ribs for 2-3 minutes on each side until browned. Remove the ribs and set aside.
In the same pot, reduce the heat to medium and sauté the diced onion, minced garlic, and scotch bonnet pepper for 2-3 minutes until fragrant.
Return the ribs to the pot. Pour in the coconut milk and broth, ensuring the ribs are mostly submerged. Bring to a gentle simmer.
Cover the pot and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the ribs are tender and the sauce has thickened.
While the ribs cook, prepare the papaya mango salsa. In a bowl, combine diced papaya, diced mango, lime juice, and chopped cilantro. Mix well and set aside.
Once the ribs are cooked and the meat is tender, taste and adjust seasoning if needed.
Serve the Jamaican curry beef ribs hot, topped with the fresh papaya mango salsa. Pair with rice or bread for a complete meal.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 11604 mg | 505% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 162.4 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 483 mg | 37% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4645 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
