Sweet and Sour Braised Beef Ribs

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!

I’m a huge fan of sweet and sour, which is why I decided to make these Sweet and Sour Braised Beef Ribs.  That’s probably why we used to order Chinese food at least once a month.  Chinese food has such a wonderful selection of sweet and sour dishes.  But, I’m no stranger to creating my own sweet and sour recipes, or adapting sweet and sour recipes I find on the internet to suit my own personal tastes.

The first time I attempted this recipe was in 2018. I know this because for some reason, I wrote the date on my recipe card. I don’t know why I did that, because I never write on my recipes. The only thing I can think of is that the date was the day I was going to hit publish on the recipe. It’s the only logical reason, right!?

I mentioned that I love sweet and sour and you can find many of those types of recipes here at Lord Byron’s Kitchen. First, every home cook must have a Sweet and Sour Sauce recipe. This one is super easy and you can use it for just about anything! It has pineapple juice in it, so you know it’s super delicious! While you’re at it, you might consider my Sweet and Sour Chicken or my Sweet and Sour Cauliflower too!

THE START OF MY BEEF RIBS OBSESSION

Before the pandemic, one of our favourite weekend activities as a family was to shop at our local Asian supermarkets.  It became a thing for us to do.  McKenna had developed quite the flair for everything Asian, which was the result of her love for K-Pop music.  Anyway, I’ve always been a fan of Asian markets, because there’s just so much awe-inspiring foods.  I love the diversity and I love the idea of trying new foods.

We had driven to one of the markets on a Saturday afternoon to satisfy McKenna’s craving for those chocolate-covered sticks, which I think are called Pocky?  And, she absolutely loves ramen.  Now, I do not cook ramen from scratch at home.  Maybe someday I will try to do so, but for now, I know the art of ramen is complex.  I’m quite happy to satisfy McKenna’s ramen cravings with a visit to an Asian market where she can stock up on a large variety of instant ramen noodle packets.

While she spends most of her time (and enthusiasm) in the ramen section, I head off to look at the various cuts of meat, fish, poultry, etc., at the back of the store where the butcher is none too shy of his cutting, slicing, and carving skills.  That’s where I happened to find that beef short ribs were the special of the day.  I bought as many as I could carry.  Ok, well not that many, but it was certainly more than I needed.

Where’s John.e in this episode of Lord Byron’s Parables, you might be asking yourself.  Well, the vegetarian – the same one who doesn’t like the ramen section, because it’s too close to the butcher – is usually near the front of the store where they keep cookies, crackers, and canned goods.  Sometimes he hangs out with McKenna in the Pocky section while waiting for me to leave the meat section.

BEEF RIBS RECIPE DEVELOPMENT

Back home, I remember thinking about ways to prepare my abundance of beef ribs.  I knew that slow roasting was a must and I wanted to prepare a recipe for me this time.  Much of the cooking I do is not only for the blog but also for our everyday meals.  Since beef did not fit into John.e and McKenna’s dietary limitations at the time, I could do whatever I want!

These Sweet and Sour Braised Beef Ribs were for me – all for me!  I wasn’t going to share them with anyone.  I ate all of them without any sides so that I could fill up on just the beef.  Shameful?  I think not!  Genius and deserved?  Bingo! I really couldn’t help myself.  Mind you, I didn’t eat them all at the same time! I had to perfect the recipe so that I could share it here with you.

When all is said and done, Sweet and Sour Braised Beef Ribs are exactly what the name suggests.  They are sweet, sour, and fall-off-the-bone tender.  They are moist, flavourful, and dripping with sauce.  In fact, they are everything you want in a beef rib, so go ahead, eat them all just like I did.  Sharing is overrated anyway!

INGREDIENTS NEEDED FOR THIS RECIPE

• Beef Ribs/Short Ribs – Do not use Asian-style short ribs for this recipe. Those ribs tend to be sliced thinly across the bone and will most certainly completely fall apart in this recipe. Use larger cuts which typically weigh roughly 10-12 ounces each.
• Salt and Ground Black Pepper
• Olive Oil
• Brown Sugar – Deepens the colour of the sauce and adds sweetness.
• Vinegar – This is where the sour comes into play.
• Yellow Mustard – The mustard adds a sharp tanginess that is quite mellowed when paired with the sweetness of the brown sugar.
• Ketchup – Colour, sweetness, and tartness come from the ketchup.
• Soy Sauce – Use low-sodium soy sauce, otherwise the sauce will be too salty. If you only have regular soy sauce, use half soy sauce and half water to dilute the salt.
• Onion – I use yellow, white, and sweet onions interchangeably.  Either of them will do just fine.

WHAT ARE BEEF SHORT RIBS?

Before I tell you how to make Sweet and Sour Braised Beef Ribs, I want to explain what they are, because they are not an ingredient that is widely used, so you might not know much about them. Basically, beef ribs (sometimes called beef short ribs) come from the beef chuck section of the cow. There are five short ribs that are too small to be used for steak, so they are packaged and sold as beef ribs.

Please note that short ribs are not just shorter and fatter beef back ribs. The rack of beef ribs that you see on most summer grills comes from the prime rib section of the animal which is closer to the top. Beef short ribs come from the bottom section. Short ribs are much larger and meatier, which also makes them a little bit pricier, depending on where you source beef.

Beef short ribs are everywhere these days! They are a cut used for slow cooking. Slow cooking breaks down the tough connective tissues and the meat becomes fall apart tender. And, because they are beautifully marbled with fat, they are more succulent and juicy than other slow-cooking cuts of beef such as chuck and brisket.

The beef ribs you see in my photos are quite large in comparison to what you might see in other parts of the world. In Asian cuisine, for example, beef short ribs are sliced thinly so they can be cooked quickly rather than long and slow. Some cuts do not have the extended bone like the ones I’m using. The longer bone, with one very thick and meaty end and a tapered opposite end, refers to an English-style cut.

HOW TO MAKE SWEET AND SOUR BRAISED BEEF RIBS

1. Browning the Beef

I’m a huge fan of searing meat before braising it or even stewing it. Searing meat adds flavour and colour. And, contrary to popular belief, it does not lock in flavour or moisture. Moisture can still escape through the sear, and that means flavour can get in too. Personally, I like to sear beef ribs on all sides, because it melts down some of the fat, which helps to get rid of some of the excess grease.

To brown (or sear) the beef ribs, add two teaspoons of the olive oil to a large Dutch oven and over medium-high heat, sear the beef ribs on all sides for about two minutes. Make sure the pan is hot first! Don’t be tempted to overcrowd the pot. Cook the beef ribs two or three at a time in a single layer. Once seared on all sides, remove from the pot and sear the next batch.

Once all of the ribs have been seared, carefully drain the grease out of the pot and wipe out the excess with paper towel. Now, you’re ready to start on that gloriously delicious sweet and sour sauce!

2. Making the Sauce and Braising

This is where you get to create a rich sauce that you will want to ladle all over the beef and whatever sides you serve with them. And, it’s super easy to make! Add all of the ingredients, except the onions to a bowl and whisk together until well combined. I always whisk it until I can’t see any lumps of yellow from the yellow mustard in the sauce. Now, stir in the onions and set the sauce aside.

Pile the seared ribs back into the pot.  Pour the sauce mixture over top.  Using tongs, move the 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.

After the two hours have passed, remove the ribs from the oven.  Remove the lid and bake the ribs for 15 more minutes.  This will help to thicken the sauce.  Once the sauce has thickened to your liking, remove from the oven and serve.

RECIPE TIPS & TRICKS

1. If you’re new to cooking in a Dutch oven, keep in mind that they can get really hot and will hold the heat steady for a while, even if you turn off the heat. Never set one on a surface that cannot handle heat! The heavy lid is important to braising as it keeps moisture in the pot and doesn’t let it escape.
2. If you would like a thicker sauce, carefully remove the ribs from the pot and set them on a large plate. Tent with aluminum foil and set aside. Stir together one tablespoon of cornstarch with two tablespoons of water. Over medium-high heat, bring the sauce to a boil. While whisking, pour in the cornstarch mixture and continue to cook until the sauce is thickened.

SERVING SUGGESTIONS

Beef ribs are quite large and very meaty, so I would assume that one per person would be more than enough. However, please be warned that these Sweet and Sour Braised Beef Ribs are so good that one might not be enough to satisfy you! Beef ribs can be expensive, depending on where you live, so a safe bet is to serve these with delicious and hearty sides.

There are two or three sides that I can think of that would work perfectly with these ribs. First, the most obvious is mashed potatoes or a creamy polenta or grits. I’m using polenta, and I promise I will post the recipe for that very soon! I think those three would certainly please just about anyone. How about just good old plain steamed rice? The key is to use a hearty side, but one with muted flavours so that the beef ribs are the star.

And, no matter what side you choose to pair the ribs with, be sure to ladle over lots of that deliciously sweet and sour sauce. It really is absolutely wonderful! Garnish according to your own tastes. I thought some finely chopped fresh parsley was enough.+

OTTAWA VALLEY MEATS

In the previous section, I mentioned that beef ribs can be pricey, depending on where you shop. I found the ribs you see in the photos at Ottawa Valley Meats. The beef ribs are grass-fed and cut into the English Style that I previously mentioned. Each Beef Rib is hand-cut, quickly flash-frozen and vacuum-packed, so they are always super fresh when they get to you. And finally, the beef is raised locally and perfectly dry-aged for 28 days to enhance the already full flavour.

If you are in Ontario, be sure to check out Ottawa Valley Meats. I absolutely love the quality of the beef, as well as the chicken and the seafood too! The prices are very competitive and they deliver right to your door! It’s a great way to stock up, especially with the upcoming colder months when everyone seems to cook heartier meals!