Recipe Background
Sweet & Sour Ribs?! Yes, it's true. You can enjoy your carnivorous craving with more flavor than ever! Get ready to sink your teeth into these tender, juicy short ribs soaked in a sauce infused with, yep, you guessed it, sweet and sour (more like tangy) tastes, that will have you exclaiming with sheer joy! Elevate this meat lover's dish with a few veggies, like fresh spinach and creamy mashed potatoes for a full course of fun. There's never been anything more satisfying than these Sweet & Sour Ribs!
Sweet & Sour Ribs?! Yes, it's true. You can enjoy your carnivorous craving with more flavor than ever! Get ready to sink your teeth into these tender, juicy short ribs soaked in a sauce infused with, yep, you guessed it, sweet and sour (more like tangy) tastes, that will have you exclaiming with sheer joy! Elevate this meat lover's dish with a few veggies, like fresh spinach and creamy mashed potatoes for a full course of fun. There's never been anything more satisfying than these Sweet & Sour Ribs!
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef short ribs boneless
- kosher salt to taste
- pepper to taste
- 2 cloves garlic finely chopped
- 1 (2-inch) piece fresh ginger peeled, finely chopped
- 2 cups low-sodium beef broth
- 1/2 cup apple cider vinegar plus more, to taste, divided
- 1 (8-ounce) can crushed pineapple
- 1/4 cup brown sugar
- 1/2 small red onion thinly sliced
- mashed potatoes to taste, for serving
- spinach to taste, sautéed, for serving
Directions
- Preheat the oven to 300 degrees F.
- Heat the oil in a large Dutch oven over medium-high heat.
- Season the short ribs with the salt and the pepper.
- Add the short ribs to the Dutch oven and cook until they are browned, about 5-6 minutes per side.
- Transfer the cooked short ribs to a plate to rest.
- Reduce the heat to low. Add the garlic and the ginger to the Dutch oven and cook, stirring regularly, for 1 minute.
- Add the broth, the vinegar, the pineapple and its juice, and the brown sugar to the garlic mixture and stir to combine.
- Return the short ribs to the Dutch oven, cover, and bake until they are very tender and easily pull apart, about 1 hour 30 minutes-2 hours.
- In a medium bowl, add the sliced onion and cover with the remaining vinegar 20 minutes before the ribs are finished cooking.
- Allow the onions to sit, tossing twice, until ready to serve.
- Transfer the short ribs to a serving plate and transfer the sauce to a fat separator.
- Allow the short ribs and the sauce to sit for 5 minutes, then discard the fat from the sauce.
- Drain the vinegar from the onions.
- Top the ribs with the onions.
- Serve the ribs with the sauce, the mashed potatoes, and the sautéed spinach.
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