Mango Kissed Honey & Habanero Short Ribs
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Time to read min
5 minutes
10 minutes
2
These short ribs are all about sweet heat. Mango aged white balsamic brings juicy brightness and honeyed depth, while habanero fused olive oil adds a slow, warming finish. Rich, tender, and perfectly balanced, this is a crowd-pleasing comfort dish with a bold twist.
Ingredients
• 4–5 lbs bone-in beef short ribs
• Salt & freshly cracked black pepper
• 3 tbsp habanero fused olive oil 🌶️
• 4 garlic cloves, smashed
• 2 shallots, halved (or 1 small onion, sliced)
• ¾ cup mango aged white balsamic vinegar 🥭
• ½ cup honey
• 1 cup beef broth (or water)
Directions
Sweet, glossy mango-honey richness meets a slow, warming habanero heat. The result is a sauce that’s bright, balanced, and gently bold—never overpowering, just deeply satisfying.
Slow Cooker Method (Easiest)
- Season short ribs generously with salt and pepper.
- Heat habanero olive oil in a skillet over medium heat. Lightly sear ribs, 1–2 minutes per side (optional but adds depth).
- Transfer ribs to the slow cooker. Add garlic and shallots.
- In a bowl, whisk together mango balsamic, honey, and broth.
- Pour sauce over ribs.
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Cover and cook:
• Low: 7–8 hours
• High: 4–5 hours - Remove lid for the final 30 minutes to allow the sauce to thicken slightly.
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Gently shred meat and spoon sauce over the top.
Oven Method
- Preheat oven to 325°F.
- Sear ribs in habanero olive oil in a Dutch oven.
- Add garlic and shallots.
- Pour in mango balsamic, honey, and broth.
- Cover and bake 2½ hours, uncovering for the final 30 minutes to reduce the sauce.
How to Serve
- Over rice, mashed potatoes, or creamy polenta.
- Finish with a light drizzle of mango aged white balsamic for brightness.
- A very small finishing drizzle of habanero fused olive oil for warmth.
***Pro Tip: If you’re heat-sensitive, use the habanero olive oil only for finishing. If you love spice, use it generously for searing and drizzle again before serving.
