After dividing ribs in each sections, by each rib bone, trim excess fat, Wash ribs in water with vinegar. Rinse and drain, Pat dry. In a bowl combine all the dry seasonings, and mix well to combine. Season meat well with dry seasoning mixture l leaving behind 1 tsp for later also the browning or soy sauce .. Cover seasoned ribs and let marinade for at least 4 hours, overnight is best. ( Washing meat is always optional, but as a Jamaican it is must). Heat oil on medium heat and brown ribs, for 3 minutes on each sides. In the meantime preheat oven to 350. When finish browning the ribs, in the same pan, remove most of the oil leaving about 2 tbsp, add the onions, bell peppers, tomatoes, ginger and sauté for 3 minutes, while stirring constantly, add the ginger, whole all spice berries, tomato paste and stir well to combine, sauté for 2 minutes, Add the ribs in , along with the green onions, fresh thyme, fresh rosemary and bay leaves, add 3 cups of water, put in the oven for 3 hours , remove and add the remaining 1 tsp of seasonings and the carrots. If needed add the additional 1 cup of hot water with the carrots, put back in the oven for another 30 minutes.
These Jamaican Brown Stew Pork Ribs bring rich island flavor and Sunday-dinner comfort to the table. Marinated with herbs, spices, and a touch of Debbie’s Caribbean Soul Spice, the ribs are browned, then slowly braised until tender in a savory gravy filled with onions, sweet bell peppers, tomatoes, and warming allspice.
Fresh thyme, rosemary, garlic, and ginger build layers of flavor, while Scotch bonnet pepper adds that signature Caribbean warmth. Carrots join the pot toward the end, soaking up the gravy and adding a touch of natural sweetness.
Serve these hearty ribs with rice and peas, fluffy white rice, or creamy mashed potatoes to catch every spoonful of that delicious brown stew gravy. It’s a comforting, generously seasoned meal made for gathering the family around the table.