Jerk Teriyaki Glazed Short Ribs x Crab Fried Yellow Rice

Written By Christopher Sefah

Ingredients

For the Short Ribs

  • 3 lbs beef short ribs

  • 2 tbsp olive oil

  • salt and pepper

Braise Liquid

  • 1 small onion, chopped

  • 4 cloves garlic, smashed

  • 1-inch ginger, sliced

  • 2 cups beef broth

  • ¼ cup soy sauce

  • 2 tbsp brown sugar

  • 2 tbsp rice vinegar or mirin

  • 1 tsp allspice

  • 2 sprigs thyme

  • 1 Scotch bonnet or habanero (whole, not chopped—flavor without extra heat)

Jerk Teriyaki Glaze

  • ½ cup soy sauce

  • ⅓ cup brown swerve

  • ¼ cup pineapple juice

  • 2 tbsp agave nectar

  • 1 tbsp rice vinegar

  • 1–2 tbsp jerk paste (Walkerswood)

  • 1 tsp grated ginger

  • 1 tsp garlic, minced

Instructions

1. Sear the Ribs

Pat ribs dry and season with salt and pepper. Heat oil in a Dutch oven and sear ribs on all sides until browned. Remove.

2. Build the Braise

In the same pot add Onion, garlic, ginger and cook 2–3 min. Pour in broth, soy sauce, swerve, vinegar, allspice, thyme, and the whole Scotch bonnet and bring to a simmer.

Add the ribs back in, cover, and cook:

  • Oven 325°F: 2.5–3 hours

  • Stovetop low: 2–3 hours

Ribs should be tender but not falling apart. Remove ribs and strain braising liquid if you want a clean glaze.

3. Make the Jerk Teriyaki Glaze

Combine soy sauce, brown swerve, pineapple juice, agave, vinegar, jerk paste, garlic, and ginger in a small pot. Simmer 5–7 minutes or until desired thickness is achieved.

Taste wise:

  • Add more jerk = more heat

  • Add more swerve = sweeter

  • Add pineapple juice = brighter

4. Glaze the Short Ribs

Brush glaze over the ribs and broil 3–5 minutes or grill 2–3 minutes per side to caramelize.

Brush with extra glaze before serving.

Crab Fried Yellow Rice

Ingredients

Yellow Rice Base

  • 2 cups cooked Basmati rice

  • 1 tbsp olive oil

  • ½ Tbs Onion Powder

  • ½ Tbs Garlic Powder

  • ½ Tumeric Powder

  • 1 tsp Ginger Powder

  • ½ cup mixed veggies (Unthawed peas & carrots)

  • 6–8 oz lump crab meat (don’t break it apart too much)

  • 1 tsp sesame oil (finish)

  • Salt & pepper until it feels right

  • Sliced green onions

Instructions

1. Build the Fried Rice

In a wok or skillet, add olive oil on medium heat and add rice, veggies and all seasonings. Toss for 2-3 minutes.

2. Add Crab & Veggies

Gently fold in crab meat so you keep lumps and finish with sesame oil and green onions. Taste and adjust as necessary. Enjoy

Christopher Sefah
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