Caribbean Tamarind Glazed Beef Short Ribs

Ingredients

• 2 packages Rumba Meats® Beef Short Ribs
• 1 (10-ounce package) tamarind paste
• 1 tablespoon olive oil
• 1 teaspoon chopped garlic
• 1 teaspoon grated fresh ginger
• 2 tablespoons prepared Jamaican green seasoning blend
• 1 cup brown sugar
• ¼ cup ketchup
• ¼ cup orange juice
• 1 teaspoon habanero hot sauce
• 1 teaspoon ground cumin
• 2 cups shredded green cabbage coleslaw blend
• ½ orange bell pepper, thinly sliced
• ½ red bell pepper, thinly sliced
• ½ red onion, thinly sliced
• 1 jalapeno, thinly sliced
• ½ cup mayonnaise
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest
• ½ tablespoon lemon juice

Instructions

1. Combine tamarind paste and 1 cup water in a saucepan. Bring to a boil, turn heat off, cover, and let sit for 15 minutes or until the paste is soft. Using a fork, mash the pulp into the water. Using a spoon, press tamarind pulp through the strainer set over a deep bowl. Set tamarind puree aside. Discard pulp.
2. Heat oil in a skillet over medium-low heat, add garlic, ginger, and green seasoning. Cook for 2 minutes. Stir in tamarind puree, brown sugar, ketchup, orange juice, hot sauce, and cumin. Simmer for 10 minutes until sauce thickens, stirring frequently. Cool. Remove ½ cup tamarind glaze and set aside.
3. Place beef short ribs in a baking dish. Pour remaining tamarind glaze evenly over short ribs. Cover and marinate in refrigerator for 4 to 24 hours.
4. To prepare Caribbean slaw: Combine coleslaw cabbage blend, bell pepper, onion, jalapeno, mayonnaise, orange juice, orange zest and lemon juice in a large bowl and toss to blend. Cover and refrigerate.
5. Preheat an oiled outdoor gas grill or indoor grill in a ventilated kitchen to medium-high heat. Thoroughly drain short ribs and discard marinade.
6. Arrange short ribs on outdoor grill. Cook for about 3 to 4 minutes on each side, or to desired doneness and internal temperature reaches 160ºF. Turn as needed, to prevent short ribs from burning.
7. Cook short ribs on an indoor grill for about 7 to 8 minutes on each side or to desired doneness and internal temperature reaches 160ºF. Turn as needed to prevent short ribs burning.
8. Transfer short ribs to a carving board, baste with reserved glaze, loosely cover with foil, and let rest for 5 minutes.
9. Serve tamarind glazed short ribs with Caribbean slaw and steamed white rice.