Pg. 147  – Lucky Peach Issue #5

That’s right, Issue #5! This Jamaican – Chinese recipe is from the latest and greatest issue – CHINATOWN. I couldn’t help but jump ahead to this issue, and well, we got another instant ramen dish, so I feel like we’re on a roll here. Dinkinish O’ Connor provided it for Lucky Peach – from my quick web stalking, looks like she contributes to the Miami New Times, likes wine, and has even been called Drinkinish. We’d probably get along fabulously.

First, I’d like to come clean on a few things. I deviated from this recipe in a few small ways – I couldn’t find the exact Jerk seasoning suggested locally (it is on Amazon: JCS Reggae Country Style Boston Dry Jerk Seasoning), so I got my own Blackened Jerk seasoning from The Spice Station, a cool herb/spice store in my neighborhood. I also chose to use ground  allspice instead of the 5 spice powder alternate. AND, OMG I couldn’t find any Scotch Bonnet peppers nearby so like a good Chicana Angelino, I used a habanero! They kinda look the same and both have the same effect when while chopping you happen to touch your nose or lips at all – so don’t do it! Here’s what the for realz recipe looks like (I told you I’m too lazy to type this and apparently focus it this time):

So, let’s be real. When I went through the Chinatown issue and got to this recipe, my heart stopped. Two things I love – the short rib and instant ramen. It’s kismet. But it takes awhile to do this, so don’t think you’re coming home from your day job and just gonna whip up this number. Nope. Ain’t gonna happen.

First off, you gotsta prep the marinade for the short ribs. First time I ever used Morton’s Nature Seasonings, good stuff. Use fresh thyme too, don’t skimp on your ass, you deserve it.

Then combine your short ribs and the marinade in a ziploc baggie.

And put in in the fridge for at least 4 hours and up to 24. Mine was in for about 16 hours.

When you take it out the next day, remove the marinade but set aside in a bowl, and then pat the ribs dry. Then get a big pot that can fit on your stove top and in your oven. You’re gonna brown the ribs in there, fat side down for 8-10 minutes. 

Then add the marinade and enough water to cover 2/3 of the meat and put that pot in the oven. You’re now gonna let the ribs braise (a French technique that involves dry and moist cooking) for about 1.5 hours, or at least until the meat is tender, but not totally soft.