I sauced my mom’s Sweet And Sour Beef Short Ribs and the glossy, sticky glaze clinging to impossibly tender meat made me stop mid-scroll.

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And I obsess over these Sweet And Sour Beef Short Ribs. My mom used this sauce on meatballs but on short ribs?

Next level. I love how sticky, bright, and oddly comforting the acid is without being cloying.

The meat falls apart, threads of fat hitting the sauce and making everything sing. I adore the way pineapple juice cuts through the richness and the kick that keeps you spooning more.

Not fancy. Just loud, messy, sweet and salty, almost Sweet And Spicy Short Ribs territory.

Every bite makes me want to call her and complain I ate them all today.

Ingredients

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Basically the meaty star, tender and rich.
Salt and pepper, it’ll wake up meat.
Vegetable oil for hot pan searing.
Onion gives sweetness and soft texture.
Garlic adds warm, punchy aroma.
Ginger brings bright, spicy lift.
Ketchup gives tomato tang and body.
Brown sugar adds deep, caramel sweetness.
Soy sauce adds savory, salty depth.
Vinegar cuts sweetness with sharp tang.
Basically pineapple juice, it’s tropical and tenderizing.
Worcestershire offers subtle savory complexity.
Beef broth keeps sauce rich and beefy.
Cornstarch slurry thickens into glossy glaze.
Plus sesame oil adds nutty aroma.
Green onions add fresh bite and color.
Toasted sesame seeds give tiny crunch.

Ingredient Quantities

3 to 4 pounds beef short ribs (flanken or English cut)

Salt and freshly ground black pepper, to taste

2 tablespoons vegetable oil

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 cup ketchup

1/2 cup packed brown sugar

1/4 cup soy sauce

1/3 cup rice vinegar or apple cider vinegar

1/2 cup pineapple juice (optional but great for flavor)

1 tablespoon Worcestershire sauce

1/2 cup beef broth or water

2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)

1 to 2 teaspoons toasted sesame oil (optional)

2 green onions, thinly sliced for garnish

1 to 2 teaspoons toasted sesame seeds for garnish

How to Make this

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1. Pat the short ribs dry, season all over with salt and plenty of black pepper, then heat the vegetable oil in a heavy pot or dutch oven over medium-high heat and brown the ribs in batches until nicely caramelized on all sides, about 3 to 4 minutes per side; transfer ribs to a plate.

2. Reduce heat to medium, add the sliced onion to the pot and cook, stirring now and then, until soft and starting to brown, about 6 to 8 minutes; stir in the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant.

3. Pour in the ketchup, brown sugar, soy sauce, vinegar, pineapple juice if using, Worcestershire sauce and beef broth or water; stir well, scraping up browned bits from the bottom of the pot to deglaze.

4. Return the browned short ribs and any juices back to the pot, bring the liquid to a simmer, then cover and either simmer gently on the stove for 2 to 3 hours until ribs are fork tender, or put the covered pot in a 325 F oven for the same amount of time, or pressure cook for about 35 to 45 minutes depending on your machine.

5. If using a slow cooker, transfer everything into the slow cooker after searing and cook on low for 6 to 8 hours until ribs are very tender.

6. When ribs are tender, carefully remove them to a serving platter and skim off excess fat from the sauce surface if you want it less greasy; keep the sauce in the pot and bring to a gentle simmer.

7. Stir the cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water) to recombine then slowly whisk it into the simmering sauce, cook 2 to 3 minutes until the sauce thickens and becomes glossy, taste and adjust salt, pepper or a splash more vinegar if it needs brightness.

8. Turn off the heat and stir in 1 to 2 teaspoons toasted sesame oil if you like that nutty note, then spoon the thickened sweet and sour sauce over the short ribs.

9. Garnish with the thinly sliced green onions and 1 to 2 teaspoons toasted sesame seeds, serve with rice or mashed potatoes and get ready for everyone to fight over the bones.

Equipment Needed

1. Heavy pot or Dutch oven (large enough for 3 to 4 lb short ribs)
2. Chef’s knife and cutting board
3. Tongs for turning and transferring ribs
4. Wooden spoon or heatproof spatula for sautéing and deglazing
5. Measuring cups and spoons
6. Small bowl and whisk or fork for the cornstarch slurry
7. Ladle or large spoon for serving sauce
8. Oven mitts or pot holders and a trivet or plate for hot pot lid
9. Optional: slow cooker or pressure cooker if you prefer those cooking methods

FAQ

Q: Can I use either flanken or English cut short ribs, and does it change the cooking?

A: Yes, both work. Flanken (thin) will cook a bit faster and fall apart sooner, English cut (bone-in chunks) needs more braising time to get tender. Just watch for fork tender meat.

Q: Do I have to use pineapple juice and what can I substitute?

A: Pineapple juice adds a nice sweetness and tenderizing enzymes but it is optional. You can use more beef broth, orange juice, or extra vinegar plus a little sugar instead.

Q: How do I get the sauce thick and glossy without lumps?

A: Make the cornstarch slurry with cold water before adding. Stir it into simmering sauce off heat or over low heat and whisk until smooth. If lumps form, strain or whisk vigorously and simmer a bit longer.

Q: Can I make this ahead or freeze it?

A: Yes. It actually tastes better next day after flavors meld. Cool completely, refrigerate up to 3 days, or freeze for 2 to 3 months. Reheat gently and stir in a little water if sauce has thickened too much.

Q: My sauce is too tart or too sweet, how do I fix it?

A: Too tart: add a touch more brown sugar or a pinch of baking soda to mellow acidity. Too sweet: add a splash more vinegar or a few drops soy sauce to balance. Adjust a little at a time and taste.

Q: What should I serve with these ribs and how do I garnish?

A: Serve over steamed rice, mashed potatoes, or noodles. Garnish with thinly sliced green onions and toasted sesame seeds, and finish with a tiny drizzle of sesame oil for extra aroma.

Sweet And Sour Short Ribs Recipe Substitutions and Variations

Beef short ribs: you can use chuck roast cut into big chunks if short ribs arent available. Bone-in shank or oxtail also work for rich, gelatinous results, though cooking times may vary.
Ketchup: swap with a mix of tomato paste plus a little honey or molasses and water to thin. Or try crushed tomatoes with a splash of balsamic for a less sweet, more savory vibe.
Rice vinegar or apple cider vinegar: plain white wine vinegar or lemon juice can stand in. Use a bit less lemon, taste as you go since it can be brighter.
Cornstarch slurry: arrowroot powder works 1:1 for thickening, or whisk in a tablespoon of flour with a bit more liquid and simmer longer to cook out the raw taste.

Pro Tips

1) Brown the ribs good, dont skip it. That crust is where the best flavor lives, so work in batches and dont crowd the pot or theyll steam instead of caramelize. If the pot looks dry between batches add a splash of oil or a tablespoon of butter.

2) Save those browned bits. After you sear, pour a little of the sauce or broth in and scrape the bottom with a wooden spoon to loosen the stuck bits before you add everything else. Those bits make the sauce taste deep and not flat.

3) Use the pineapple juice sparingly if you want tender ribs without a pineapple taste. A little goes a long way at breaking down the meat. If you dont want any tropical flavor, just use extra beef broth and a splash more vinegar for brightness.

4) Chill and skim the fat if you have time. If the sauce seems greasy, refrigerate it for 20 to 30 minutes, scoop off the solidified fat, then reheat and thicken. It makes the dish feel lighter and more restaurant-level.