Sweet and Sour Ribs

6 servings Prep: 20 m Cook: 3 h Total: 3 h 20 m Intermediate
5.0/5 (4)
Sweet and Sour Ribs
Ribs make such a delicious dish. Short ribs are some of Mawmaw’s favorite. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick. This sweet and sour ribs recipe with ketchup, vinegar, Worcestershire sauce, and sugar is one easy and good way to cook ribs.

Ingredients

6 servings
  • Slab of ribs (Spare, beef or pork)
  • 1/2 cup flour
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1 tbsp cooking oil
  • 1 large onion, chopped
  • 5 tsp Worcestershire sauce
  • 1/2 cup sugar
  • 1 tsp chili powder
  • 3/4 cup ketchup
  • 3/4 cup water
  • 2 tsp vinegar
  • salt, black pepper, red pepper to taste
  • generous amount of garlic powder

Step-by-Step Instructions

  1. Season ribs with salt, black pepper, red pepper, and garlic powder. Roll ribs in flour to coat.
  2. Preheat oven to 300°F.
  3. Put butter and oil in a large skillet over medium-high heat. Once hot, brown ribs on all sides, about 3-4 minutes per side. Remove from heat once browned.
  4. In a separate pan, combine the onion, Worcestershire sauce, sugar, chili powder, ketchup, water, and vinegar. Blend well.
  5. Place the browned ribs in a large pot or Dutch oven. Pour the sauce mixture over the ribs, making sure they’re well coated.
  6. Cover and bake for 3 hours at 300°F until ribs are fall-off-the-bone tender.

Common Problems and Solutions

Q: Why are my ribs tough after 3 hours?

A: Make sure your oven is actually at 300°F (use an oven thermometer to verify) and that the pot is covered tightly to trap moisture. Beef short ribs may need an extra 30-60 minutes if they're particularly thick. The ribs should be fork-tender when done.

Q: Can I make these on the stovetop instead?

A: Yes, after browning the ribs and adding the sauce, you can simmer them covered on low heat for 2.5-3 hours. Just check occasionally and add a bit of water if the sauce gets too thick.

Q: The sauce is too sweet for my taste. What can I do?

A: Add an extra tablespoon of vinegar or a squeeze of lemon juice to balance the sweetness. You can also reduce the sugar to 1/3 cup instead of 1/2 cup.

Tips and Techniques

For extra depth of flavor, let the ribs marinate in the sauce for 30 minutes before baking, or make this dish a day ahead—the flavors develop even more overnight in the refrigerator. If the sauce is too thin after baking, remove the ribs and simmer the sauce on the stovetop until it reduces and thickens to your liking.

Ingredient Substitutions

  • beef or pork short ribs: pork spare ribs or baby back ribs
  • ketchup: tomato sauce plus 1 tbsp brown sugar
  • Worcestershire sauce: soy sauce plus a dash of vinegar
  • butter: additional cooking oil or bacon fat

Equipment Needed

  • Large skillet or frying pan for browning
  • Dutch oven or large pot with lid for baking
  • Separate pan for making sauce

Historical Context

Sweet and sour preparations became popular in Southern cooking as a way to tenderize tougher cuts of meat while creating complex flavor profiles. The combination of vinegar for tang and sugar for sweetness helps break down the connective tissue in ribs while creating a glaze.