Sweet and Sour Beef Short Ribs

Total Time:
1 hr 45 min
15 min
1 hr 30 min

8 servings

  • 8 pounds beef short ribs, cut across the bone
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup ketchup
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons oyster sauce, bottled
  • 1/2 tablespoon chile paste
  • 2 teaspoons granulated garlic
  • 2 slices lemon
  • 2 slices orange
  • 4 scallions, chopped
  • 1 (2-inch) slice fresh ginger
  • 1 red bell pepper, roasted and seeds removed, chopped
  • 1 bay leaf
  • 2 Camomile tea bags
  • 4 tablespoons sesame seeds
  • Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.

  • In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.

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