Best 10 Sweet And Sour Beef Short Ribs Recipes

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Tantalize your taste buds with our exquisite Sweet and Sour Beef Short Ribs, a delightful culinary creation that harmonizes sweet, tangy, and savory flavors.

Indulge in our meticulously curated collection of recipes that cater to diverse dietary preferences. Dive into the classic Sweet and Sour Beef Short Ribs, a timeless favorite that promises a symphony of flavors. Embark on a health-conscious journey with our refined Low-Carb Sweet and Sour Beef Short Ribs, designed to satisfy your cravings without compromising on nutrition.

For those seeking a plant-based alternative, our Vegan Sweet and Sour Beef Short Ribs offer a delectable symphony of flavors, crafted with succulent plant-based protein. Experience a taste of authenticity with our traditional Chinese Sweet and Sour Beef Short Ribs, a dish that captures the essence of this beloved cuisine.

Transport your taste buds to Thailand with our tantalizing Thai Sweet and Sour Beef Short Ribs, a harmonious blend of sweet, sour, and spicy notes. Each recipe is meticulously crafted to ensure an unforgettable culinary experience, whether you're a seasoned home cook or just starting your cooking adventure.

Let's cook with our recipes!

SWEET AND SOUR BRAISED BEEF RIBS



Sweet and Sour Braised Beef Ribs image

There's just no beating the flavour combination of sweet and sour; it's simple, inexpensive, rustic, and delicious. Sweet and Sour Braised Beef Ribs are easy to prepare and delightfully indulgent!

Provided by Lord Byron's Kitchen

Categories     Main Course

Time 3h10m

Number Of Ingredients 11

4 pounds beef short ribs, (cut into 2 inch lengths)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
3 cups brown sugar, (lightly packed)
1 1/2 cups white vinegar
1 1/2 cups water
1/4 cup yellow mustard
1 cup ketchup
2 tablespoons low sodium soy sauce
1 large onion, (thinly sliced)

Steps:

  • Lightly salt and pepper all sides of the short ribs. Set aside.
  • Add the vegetable oil to a heavy-bottomed pot, much like a Le Creuset or Staub. (You'll want to use a pot with a tight-fitting lid.) Turn the heat to medium and allow the oil to heat up. In the meantime, preheat the oven to 350 degrees.
  • Fry the short ribs for 3-4 minutes on each side. You're not cooking the beef all the way though, but just browning the outside and searing the meat. Do this in batches to avoid overcrowding the pan. A good rule of thumb is to prevent the short ribs from touching each other or the sides of the pan. Place the cooked meat on a plate while the next batch is cooking. Once all ribs have been seared, drain the oil and carefully wipe out the pot with paper towel.
  • Next, whisk together the brown sugar, vinegar, water, mustard, ketchup, and soy sauce. Stir in the onions. Set aside.
  • Pile the cooked short ribs back into the pot. Pour the sauce mixture over top. Move the short ribs around so that they are covered by the sauce as much as possible. Place a lid on the pot and bake for two hours, checking and gently stirring every 30 minutes.
  • Remove from oven. Bake for 15 more minutes with the lid off. This will thicken the sauce. Once the sauce has thickened to your liking, remove from oven and serve.

Nutrition Facts : Calories 1064 kcal, Carbohydrate 183 g, Protein 66 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 195 mg, Sodium 1479 mg, Fiber 1 g, Sugar 175 g, TransFat 1 g, UnsaturatedFat 17 g, ServingSize 1 serving

SWEET 'N' SOUR RIBS



Sweet 'n' Sour Ribs image

If you're looking for a change from typical barbecue ribs, you'll enjoy this recipe my mom always prepared on birthdays and special occasions. The tender ribs have a slight sweet-and-sour taste that my family loves. I usually serve them with garlic mashed potatoes and a salad or coleslaw. -Dorothy Voelz, Champaign, Illinois

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8 servings.

Number Of Ingredients 14

3 to 4 pounds boneless country-style pork ribs
1 can (20 ounces) pineapple tidbits, undrained
2 cans (8 ounces each) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Place ribs in an ungreased 5-qt. slow cooker. Combine the next 11 ingredients; pour over ribs. Cook, covered, on low until meat is tender, 8-10 hours., To make sauce, transfer cooking juices to a small saucepan; bring to a boil. Meanwhile, in a small bowl, combine cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 532mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 32g protein.

3-INGREDIENT SWEET AND SAVORY SHORT RIBS



3-Ingredient Sweet and Savory Short Ribs image

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Beef     Sauce     Beef Rib     Quick & Easy     Dinner

Number Of Ingredients 5

3 pounds English-style bone-in beef short ribs
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
1 cup prune juice
1 cup teriyaki sauce

Steps:

  • Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
  • Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
  • Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.

SWEET-AND-SOUR SHORT RIBS



Sweet-and-Sour Short Ribs image

Provided by Food Network Kitchen

Time 3h30m

Yield 6 servings

Number Of Ingredients 15

6 bone-in English-cut beef short ribs (about 3 3/4 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
4 cloves garlic, thinly sliced
2 stalks celery, chopped, plus 1 cup chopped celery leaves
2 tablespoons paprika
1/4 cup tomato paste
1 bunch Swiss chard, leaves chopped
1/3 cup fresh lemon juice
5 scallions, roughly chopped
1 1/4 pounds beets, peeled and cut into 3/4-inch pieces
1 pound carrots, peeled and cut into 3/4-inch pieces
1 pound sweet potatoes, peeled and cut into 3/4-inch pieces
1 tablespoon sugar

Steps:

  • Preheat the oven to 350 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a Dutch oven or ovenproof pot over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes total. Transfer the meat to a plate.
  • Add the onions, garlic, chopped celery stalks and paprika to the pot and cook, stirring occasionally, until the onions soften, about 4 minutes. Add the tomato paste and cook, stirring, until it starts to brown, about 4 minutes. Add 6 cups water and 2 teaspoons salt and stir, scraping up any browned bits from the bottom of the pot. Return the meat to the pot and bring to a simmer. Cover, transfer to the oven and cook 1 hour, 30 minutes.
  • Meanwhile, puree the chopped chard, lemon juice, scallions, celery leaves, 1 1/2 cups water and 1 teaspoon salt in a blender until smooth. Remove the pot from the oven; stir in the chard puree, beets, carrots, sweet potatoes and sugar. Return the pot to the oven and cook, uncovered, until the meat and vegetables are tender but hold their shape, 1 hour, 30 minutes to 2 hours. Remove the bones from the short ribs; skim the fat off the sauce. Season with salt and pepper. Ladle the meat, vegetables and sauce into shallow bowls.

SWEET AND SPICY SHORT RIBS



Sweet and Spicy Short Ribs image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 servings

Number Of Ingredients 14

1/4 cup all-purpose flour
2 tablespoons packed light brown sugar
1 1/2 tablespoons ancho chile powder
2 cloves garlic, minced
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground pepper
4 pounds bone-in short ribs (about 2 inches thick)
3/4 cup apple butter
1/4 cup yellow mustard
1/4 cup ketchup
1 cup apple cider
3 carrots, thinly sliced
5 scallions (white and light green parts only), thinly sliced
Cornbread, for serving

Steps:

  • Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
  • Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
  • Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

SWEET AND SOUR COUNTRY-STYLE RIBS



Sweet and Sour Country-Style Ribs image

This recipe is always delicious. It works perfectly for a crowd. We usually serve it with rice.

Provided by Jemaco2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 8h10m

Yield 8

Number Of Ingredients 10

1 (4 pound) package country-style pork ribs, or to taste
1 (20 ounce) can pineapple chunks, undrained
2 (8 ounce) cans tomato sauce
2 green bell peppers, sliced
1 onion, chopped
½ cup packed brown sugar
¼ cup cider vinegar
¼ cup tomato paste
2 tablespoons Worcestershire sauce
1 clove garlic, minced

Steps:

  • Place ribs in slow cooker.
  • Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs.
  • Cook on Low until ribs are cooked through and tender, 8 to 10 hours.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 34.1 g, Cholesterol 104.2 mg, Fat 14.4 g, Fiber 2.7 g, Protein 29.5 g, SaturatedFat 5.1 g, Sodium 466.3 mg, Sugar 29.1 g

SWEET & SOUR SHORT RIBS



Sweet & Sour Short Ribs image

WARNING: This is NOT diet food! This is our favorite way to eat beef shortribs--the sauce is delicious, the onions get meltingly tender, and the meat just falls off the bones! While technically this should serve 4, I usually double it just to have enough for the 3 (or more like 2 1/2, since DS is little) of us plus a little leftover for a lunch. We just love it that much!

Provided by Halcyon Eve

Categories     Meat

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef short ribs, 3-4 inch lengths, separated (also called plate or chuck ribs)
flour
salt & pepper
1 onion, sliced and separated into rings
3/4 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
4 tablespoons soy sauce
1/4-1/2 cup brown sugar
3/4 cup water

Steps:

  • Preheat oven to 350* F.
  • Rinse ribs to remove any bone fragments and pat dry. Combine flour, salt, and pepper in a large Ziplock bag; add ribs and shake until well coated.
  • Lay ribs in a roasting pan or casserole (at least 2 inches deep). Top with onion rings.
  • To make sauce, combine remaining ingredients and mix well. Pour sauce evenly over ribs and onions.
  • Cover and bake at 350* F for 2 1/2-3 hours or until ribs are very tender. Serve with onions and sauce.

Nutrition Facts : Calories 785.9, Fat 61.8, SaturatedFat 26.8, Cholesterol 129.3, Sodium 1680.1, Carbohydrate 30.1, Fiber 0.8, Sugar 25.9, Protein 27.5

SWEET AND SOUR SHORT RIBS



Sweet and Sour Short Ribs image

These are so delicious with some hot basmati rice. The sauce is really a quintessential sweet and sour sauce which would be great with meatballs or other meats... Enjoy! (Adapted from a recipe I found on the Fine Cooking website)

Provided by Miraklegirl

Categories     Meat

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs beef short ribs, cut in 2 to 3 inch pieces
flour (for dredging)
1/4 cup margarine or 1/4 cup oil
2 onions, sliced
4 cloves garlic, minced
1 1/2 cups water
1 bay leaf
1/4 cup vinegar
3 tablespoons brown sugar
1/3 cup ketchup
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Dredge ribs in flour.
  • Melt margarine in dutch oven and brown ribs on all sides.
  • Remove from pan and drain.
  • Saute onion and garlic til tender.
  • Combine other ingredients and add.
  • Return ribs to pan.
  • Cover and simmer for 2 1/2 hours, longer if necessary.

SWEET AND SOUR SPARERIBS



Sweet and Sour Spareribs image

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. - Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 7

6 pounds pork spareribs or pork baby back ribs
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup cider vinegar
1/2 cup cold water

Steps:

  • Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

Nutrition Facts : Calories 887 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 646mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 52g protein.

PRESSURE-COOKER SHORT RIBS



Pressure-Cooker Short Ribs image

These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef broth
2 cups dry red wine or beef broth
4 fresh thyme sprigs
1 bay leaf
4 medium carrots, cut into 1-inch pieces
4 teaspoons cornstarch
3 tablespoons cold water

Steps:

  • Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

Tips:

  • To save time, use a slow cooker to braise the short ribs. Cook on low for 8-10 hours or on high for 4-6 hours.
  • If you don't have hoisin sauce, you can substitute a mixture of soy sauce, brown sugar, and rice vinegar.
  • For a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
  • Serve the sweet and sour short ribs over rice or noodles.
  • Garnish with green onions, sesame seeds, or cilantro.

Conclusion:

These sweet and sour short ribs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The ribs are braised until fall-off-the-bone tender and then coated in a sweet and tangy sauce. Serve over rice or noodles for a complete meal.

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