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!

image 3906


  • 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
image 3911


Step 1 –Preheat the oven to 300 degrees F.

Step 2 –Heat the oil in a large Dutch oven over medium-high heat.

Step 3 –Season the short ribs with the salt and the pepper.

Step 4 –Add the short ribs to the Dutch oven and cook until they are browned, about 5-6 minutes per side.

Step 5 –Transfer the cooked short ribs to a plate to rest.

Step 6 –Reduce the heat to low. Add the garlic and the ginger to the Dutch oven and cook, stirring regularly, for 1 minute.

Step 7 –Add the broth, the vinegar, the pineapple and its juice, and the brown sugar to the garlic mixture and stir to combine.

Also Read:  Hot Crab Tot Dish

Step 8 –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.

Step 9 –In a medium bowl, add the sliced onion and cover with the remaining vinegar 20 minutes before the ribs are finished cooking.

Step 10 –Allow the onions to sit, tossing twice, until ready to serve.

Step 11 –Transfer the short ribs to a serving plate and transfer the sauce to a fat separator.

Step 12 –Allow the short ribs and the sauce to sit for 5 minutes, then discard the fat from the sauce.

Step 13 –Drain the vinegar from the onions.

Step 14 –Top the ribs with the onions.

Step 15 –Serve the ribs with the sauce, the mashed potatoes, and the sautéed spinach.