Best 6 Sweet Chili Short Ribs Recipes
Indulge in a delightful culinary journey with our Sweet Chili Short Ribs recipe, a harmonious blend of sweet, savory, and tangy flavors. These tender and fall-off-the-bone short ribs are braised in a luscious sauce made with chili, garlic, ginger, soy sauce, and a touch of honey, creating a symphony of flavors that will tantalize your taste buds. Served over a bed of fluffy jasmine rice, this dish is sure to become a family favorite.
For those seeking a vegetarian alternative, we present our equally delectable Sweet Chili Tofu recipe. This plant-based dish features crispy tofu coated in a sweet and tangy sauce, offering a delightful textural contrast and a burst of umami flavor. Served with a side of steamed vegetables or brown rice, this recipe is a healthy and satisfying choice.
If you're looking for a quick and easy weeknight meal, our Sweet Chili Chicken Stir-Fry is the answer. Tender chicken is stir-fried with a vibrant array of vegetables, coated in a sweet and slightly spicy sauce, and served over a bed of fluffy rice. This dish is a colorful and flavorful addition to your dinner repertoire.
For those who prefer a seafood option, our Sweet Chili Salmon recipe is a must-try. Succulent salmon fillets are glazed with a sweet and savory sauce, then baked to perfection. The result is a flaky and flavorful fish dish that pairs perfectly with roasted vegetables or a fresh salad.
Finally, our Sweet Chili Brussels Sprouts recipe offers a unique and delicious side dish that will elevate any meal. Brussels sprouts are roasted until caramelized, then tossed in a sweet and tangy glaze, creating a delightful balance of flavors. This recipe is sure to become a favorite among vegetable lovers.
SHORT RIB CHILI
Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.
Provided by Giada De Laurentiis
Categories main-dish
Time 4h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
- Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
- Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
- Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
- Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
- Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
KALBI SHORT RIBS IN DA KITCHEN TERIYAKI SAUCE
Steps:
- Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
- Preheat a grill to medium heat.
- Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.
SWEET ASIAN SHORT RIBS
This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.
Provided by Gun Range Diva
Categories World Cuisine Recipes Asian
Time 6h5m
Yield 4
Number Of Ingredients 15
Steps:
- Place short ribs in the crock of a slow cooker; season with salt and pepper.
- Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
- Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
Nutrition Facts : Calories 1180.3 calories, Carbohydrate 64 g, Cholesterol 186.4 mg, Fat 83.6 g, Fiber 1.9 g, Protein 44.3 g, SaturatedFat 35.3 g, Sodium 1631.2 mg, Sugar 53 g
SWEET CHILI BEEF RIBS
Like I said, these look fantastic on the cover of the cookbook! Serving sizes will be approximate. As near as I can figure 1.5kg is about 3 lbs.
Provided by KyJo5096
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spareribs in large shallow dish with combined suaces, wine, garlic, ginger and coriander.
- Refrigerate for four hours, overnight or can be frozen at this point.
- Cook ribs in covered barbeque, using indrirect heat about 30 minutes or until browned and cooked as desired.
Nutrition Facts : Calories 1480, Fat 135.9, SaturatedFat 59.1, Cholesterol 285, Sodium 436, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 54.7
SLOW-COOKER SWEET AND TANGY SHORT RIBS
Apricot preserves and brown sugar balance the zest of chili sauce and ground mustard for a great weeknight meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.
- Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.
- In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
- Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.
Nutrition Facts : Calories 470, Carbohydrate 47 g, Cholesterol 90 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 32 g, TransFat 1 g
REALLY EASY AND DELICIOUS SWEET AND SOUR CHILI RIBS
This recipe works well with beef or pork ribs ribs too, I have made this recipe using short ribs, and they turned out very good. This is cooked at a very low temperature for a longer time to produce very flavorful and tender ribs. The sauce ingredients may be doubled or tripled for more ribs.
Provided by Kittencalrecipezazz
Categories Pork
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 275 degrees.
- Grease a small roasting pan, or a shallow baking dish.
- Cut the ribs to desired size and place in the roaster pan.
- Mix all ingredients in a bowl, then pour over ribs in the pan; toss with hands to combine and coat the ribs with the sauce.
- Cook uncovered for about 2-1/2 - 3 hours, or until the ribs are cooked to desired tenderness (check ribs after about 1-1/2 hours).
- Delicious!
Nutrition Facts : Calories 1334, Fat 86.5, SaturatedFat 31.4, Cholesterol 312.8, Sodium 624.1, Carbohydrate 54.7, Fiber 1, Sugar 49.2, Protein 80.7
Tips:
- Choose the right short ribs: Look for short ribs that are well-marbled with fat, as this will help keep them moist and flavorful during cooking.
- Brown the short ribs before braising: Browning the short ribs in a pan over medium-high heat before braising them in the oven will help develop their flavor and create a rich, caramelized crust.
- Use a flavorful braising liquid: The braising liquid is what will infuse the short ribs with flavor, so be sure to use a liquid that is packed with flavor. Good options include beef broth, red wine, or a combination of the two.
- Cook the short ribs until they are fall-off-the-bone tender: The short ribs should be cooked until they are fall-off-the-bone tender, which will take about 2-3 hours in a 300°F oven.
- Make the sweet chili sauce ahead of time: The sweet chili sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. This will save you time when you're ready to serve the short ribs.
Conclusion:
Sweet chili short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. The short ribs are braised in a flavorful liquid until they are fall-off-the-bone tender, then coated in a sweet and tangy chili sauce. Serve the short ribs over rice or noodles, or with a side of vegetables.
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