Sweet and Sour Beef Short Ribs

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  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
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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

2 Camomile tea bags

4 tablespoons sesame seeds


  1. 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.
  2. 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.