Sweet and Sour Sauce With Brown Sugar for Beef Ribs

May 31, 2022 Post a Comment

There's just no beating the flavour combination of sweet and sour; it's simple, inexpensive, rustic, and delicious. Sweetness and Sour Braised Beef Ribs are easy to ready and delightfully indulgent!

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! #beefribs #shortribs #sweetandsour #braised #braising #ribs

I'thousand a huge fan of sugariness and sour, which is why I decided to make these Sweet and Sour Braised Beef Ribs. That'southward probably why nosotros used to social club Chinese food at least one time a month. Chinese nutrient has such a wonderful selection of sweet and sour dishes. Only, I'thou no stranger to creating my own sugariness and sour recipes, or adapting sweet and sour recipes I find on the cyberspace to arrange my own personal tastes.

The start 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 tin 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 yous can observe many of those types of recipes here at Lord Byron's Kitchen. First, every home melt must accept a Sweet and Sour Sauce recipe. This one is super easy and you can utilise it for only nearly annihilation! It has pineapple juice in information technology, and then yous know it's super succulent! While you're at it, you might consider my Sweetness and Sour Chicken or my Sugariness and Sour Cauliflower also!

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THE START OF MY Beef RIBS OBSESSION

Prior to the pandemic, one of our favourite weekend activities as a family was to shop our local Asian supermarkets. It became a matter for us to do. McKenna had developed quite the flair for everything Asian, which was the outcome of her love for Thou-Popular music. Anyway, I've e'er been a fan of Asian markets, because in that location'southward just so much awe-inspiring foods. I love the multifariousness and I love the idea of trying new foods.

Nosotros had driven to i of the markets on a Saturday afternoon to satisfy McKenna's craving for those chocolate covered sticks, which I recollect are chosen Pocky? And, she absolutely loves ramen. Now, I do not cook ramen from scratch at home. Perchance some solar day I will effort 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 upwards on a large variety of instant ramen noodle packets.

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

Where's John.east in this episode of Lord Byron's Parables, you might be asking yourself. Well, the vegetarian – the same i who doesn't like the ramen department, because it's too shut to the butcher – is unremarkably near the front of the store where they keep cookies, crackers, and canned appurtenances. Sometimes he hangs out with McKenna in the Pocky section while waiting for me to exit the meat section.

Beefiness RIBS RECIPE DEVELOPMENT

Back home, I think thinking about ways to prepare my abundance of beefiness ribs. I knew that slow roasting was a must and I wanted to set a recipe for me this fourth dimension. Much of the cooking I exercise is not only for the purpose of the blog, but also for our everyday meals. Since beefiness did non fit into John.e and McKenna's dietary limitations at the fourth dimension, I could do whatever I desire!

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 whatsoever sides so that I could fill up up on just the beefiness. Shameful? I retrieve not! Genius and deserved? Bingo! I really couldn't help myself. Mind you lot, I didn't eat them all at the same fourth dimension! I had to perfect the recipe then that I could share them here with y'all.

When all is said and done, Sugariness 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 simply similar I did. Sharing is overrated anyway!

INGREDIENTS NEEDED FOR THIS RECIPE

Beef Ribs/Short Ribs – Do not use Asian way short ribs for this recipe. Those ribs tend to be sliced thinly beyond the os and volition most certainly completely fall apart in this recipe. Use larger cuts which typically weigh roughly 10-12 ounces each.
Salt and Basis Black Pepper
Olive Oil
Chocolate-brown Carbohydrate – Deepens the colour of the sauce and adds sweetness.
Vinegar – This is where the sour comes in to play.
Yellow Mustard – The mustard adds a sharp tanginess that is quite mellowed when paired with the sweetness of the dark-brown carbohydrate.
Ketchup – Colour, sweetness, and tartness comes from the ketchup.
Soy Sauce – Use low sodium soy sauce, otherwise the sauce will be too salty. If you merely have regular soy sauce, utilize half soy sauce and one-half water to dilute the salt.
Onion – I use xanthous, white, and sugariness onions interchangeably. Either of them will do just fine.

WHAT ARE BEEF SHORT RIBS?

Before I tell you lot how to make Sweet and Sour Braised Beefiness Ribs, I want to explain what they are, because they are not an ingredient that is widely used, so you might non know much about them. Basically, beef ribs (sometimes called beef short ribs) come from the beefiness chuck section of the cow. In that location are five curt ribs that are also pocket-size to be used for steak, and then they are packaged and sold every bit beefiness ribs.

Please annotation that short ribs are not just shorter and fatter beef dorsum ribs. The rack of beef ribs that you lot see on most summer grills come from the prime rib section of the creature which is closer to the superlative. Beef brusque ribs come from the bottom section. Short ribs are much larger and meatier, which besides makes them a little flake pricier, depending on where you source beef.

Beef short ribs are everywhere these days! They are a cut used for slow cooking. Boring cooking breaks downward 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 meet in other parts of the world. In Asian cuisine, for example, beef short ribs are sliced thinly and so they tin can be cooked quickly rather than long and slow. Some cuts do non have the extended os like the ones I'm using. The longer bone, with one very thick and meaty end and a tapered contrary end, refers to an English language-style cut.

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HOW TO Brand Sweet AND SOUR BRAISED Beefiness RIBS

1. Browning the Beef

I'thousand a huge fan of searing meat earlier braising it or even stewing it. Searing meat adds flavour and colour. And, reverse to pop belief, it does not lock in flavour or wet. 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 information technology melts down some of the fat, which helps to get rid of some of the excess grease.

To chocolate-brown (or sear) the beef ribs, add ii teaspoons of the olive oil to a large Dutch oven and over medium-high rut, sear the beef ribs on all sides for about two minutes. Make sure the pan is hot kickoff! Don't be tempted to overcrowd the pot. Cook the beefiness ribs two or three at a time in a single layer. In one case seared on all sides, remove from the pot and sear the side by side 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 lot're fix to start on that gloriously delicious sweet and sour sauce!

2. Making the Sauce and Braising

This is where you go to create a rich sauce that yous will want to ladle all over the beef and whatsoever sides y'all serve with them. And, it's super easy to make! Add all of the ingredients, except the onions to a basin and whisk together until well combined. I always whisk it until I tin't see any lumps of xanthous from the yellowish 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 tiptop. Using tongs, move the ribs around so that they are covered past the sauce as much every bit possible. Place a chapeau 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 hat and bake the ribs for xv more than minutes. This volition help to thicken the sauce. Once the sauce has thickened to your liking, remove from oven and serve.

RECIPE TIPS & TRICKS

If you're new to cooking in a Dutch oven, keep in heed that they can get really hot and will concur the heat steady for a while, even if you plow off the rut. Never ready one on a surface that cannot handle estrus! The heavy chapeau is important to braising as it keeps moisture in the pot and doesn't let it escape.
If you lot would like a thicker sauce, carefully remove the ribs from the pot and set them onto a big plate. Tent with aluminum foil and set aside. Stir together i tablespoon of cornstarch with ii tablespoons of water. Over medium-high heat, bring the sauce to a boil. While whisking, cascade in the cornstarch mixture and continue to cook until sauce is thickened.

SERVING SUGGESTIONS

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

There are ii or 3 sides that I tin can think of that would work perfectly with these ribs. Kickoff, 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 iii would certainly please just near anyone. How about just good former plain steamed rice? The central is to use a hearty side, but 1 with muted flavours so that the beef ribs are the star.

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

OTTAWA VALLEY MEATS

In the previous section, I mentioned that beef ribs can be pricey, depending on where you lot shop. I found the ribs y'all 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, then they are always super fresh when they get to you lot. And finally, the beef is raised locally and perfectly dry-anile for 28 days to enhance the already full flavour.

If you are in Ontario, be sure to cheque out Ottawa Valley Meats. I absolutely love the quality of the beef, also as the chicken and the seafood too! The prices are very competitive and they deliver right to your door! It'due south a peachy way to stock up, especially with the upcoming colder months when everyone seems to melt heartier meals!

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Sweet and Sour Braised Beef Ribs

In that location'south just no beating the season combination of sugariness and sour; information technology'due south elementary, inexpensive, rustic, and delicious. Sweet and Sour Braised Beef Ribs are piece of cake to prepare and delightfully indulgent!

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Prep Fourth dimension 30 mins

Melt Time 2 hrs forty mins

Total Time iii hrs 10 mins

Servings iv people

Calories 1064 kcal

4 pounds beef short ribs, cut into 2 inch lengths
1 teaspoon salt
1/2 teaspoon basis black pepper
2 tablespoons vegetable oil
3 cups brown carbohydrate, lightly packed
1 1/ii cups white vinegar
1 1/2 cups h2o
one/4 cup yellow mustard
1 cup ketchup
2 tablespoons low sodium soy sauce
1 large onion, thinly sliced

Lightly salt and pepper all sides of the short ribs. Prepare aside.
Add the vegetable oil to a heavy-bottomed pot, much like a Le Creuset or Staub. (You'll want to use a pot with a tight-plumbing equipment hat.) Turn the oestrus to medium and let the oil to rut upwards. In the meantime, preheat the oven to 350 degrees.
Fry the short ribs for 3-four minutes on each side. You're not cooking the beef all the way though, but but browning the exterior and searing the meat. Do this in batches to avoid overcrowding the pan. A skillful dominion of thumb is to forbid the short ribs from touching each other or the sides of the pan. Place the cooked meat on a plate while the adjacent batch is cooking. In one case all ribs accept been seared, bleed the oil and advisedly wipe out the pot with paper towel.
Next, whisk together the dark-brown carbohydrate, vinegar, h2o, mustard, ketchup, and soy sauce. Stir in the onions. Prepare aside.
Pile the cooked short ribs back into the pot. Pour the sauce mixture over acme. Motion the short ribs around so that they are covered by the sauce as much every bit possible. Place a lid on the pot and broil for two hours, checking and gently stirring every 30 minutes.
Remove from oven. Bake for 15 more minutes with the lid off. This will thicken the sauce. Once the sauce has thickened to your liking, remove from oven and serve.