Sweet ’n’ Sour Beef Ribs Bliss is a delicious and tender dish featuring beef short ribs coated in a tangy and sweet sauce, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 hours
Total Time:3 hours 20 minutes
Yield:4 servings 1x
Category:Main Course
Method:Braising and Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 lbs beef short ribs
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp vegetable oil
1 medium onion, sliced
4 garlic cloves, minced
1 cup beef broth
½ cup ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
¼ cup pineapple juice
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp honey
1 tbsp cornstarch
2 tbsp water
½ tsp ground ginger
¼ tsp red pepper flakes (optional)
Instructions
Prepare the ribs: Pat the beef ribs dry with paper towels. Season with salt, black pepper, and garlic powder.
Sear the ribs: Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if necessary. Transfer to a plate.
Cook the aromatics: Add sliced onion to the same pot and cook for 3–4 minutes. Add minced garlic and cook for another 30 seconds.
Braise the ribs: Pour in beef broth and scrape up the browned bits from the bottom of the pot. Return the ribs to the pot.
Cover and cook in a 325°F oven for 2½–3 hours, or until the ribs are fork-tender.
Make the sauce: In a saucepan, combine ketchup, brown sugar, apple cider vinegar, pineapple juice, soy sauce, Worcestershire sauce, honey, ginger, and red pepper flakes.
Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Mix cornstarch and water in a small bowl. Stir into the sauce and simmer for 1–2 minutes until thick and glossy.
Glaze the ribs: Remove the tender ribs from the braising liquid. Arrange them in a baking dish and brush generously with the sweet-and-sour sauce.
Bake uncovered at 400°F for 10–15 minutes, brushing with additional sauce halfway through, until caramelized.
Let rest for 5 minutes, then spoon extra glaze over the ribs before serving.
Notes
For a spicier kick, increase the amount of red pepper flakes.
Serve with steamed rice or mashed potatoes for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.