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Mouthwatering Sweet and Sour Garlic Ribs

Category: Satisfying Main Dishes for Every Occasion

Sweet and Sour Garlic Short Ribs are crazy tender. Every bite blends deep beefy richness with punchy sweet-sour garlicky sauce. The dish really shines at cozy get-togethers, when you want food that smells and tastes like a celebration. Garnish it up, dish it out, and watch friends want seconds. Asian vibes bring a bright twist and warmth everyone loves at the table. You'll wow your crowd, no problem.

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Barbara Chef
Updated on Sat, 28 Jun 2025 18:09:21 GMT
Tender beef pieces topped with green onions and peppers in a bowl. Highlight
Tender beef pieces topped with green onions and peppers in a bowl. | cookwithcarla.com

Full of bold flavor and a sticky sweet zing, these garlic short ribs steal the spotlight at any get-together. Their delicious crust and melt-in-your-mouth center make them unforgettable. The mouthwatering smell while they bubble away in the pot is irresistible to everyone nearby.

When I first whipped these up for a big Friendsgiving, people kept sneaking into the kitchen hoping for a bite. Now whenever my family meets up, they always ask for this dish.

Mouthwatering Ingredients

  • Soy sauce: grab low-sodium if you want to cut down on salt
  • Beef short ribs: pick thick, marbled ones for juiciness and taste
  • Green onion: toss on right at the end for brightness
  • Fresh garlic: tons of peeled cloves give it a deep savory punch
  • Sesame oil: toasted is best for cozy nuttiness
  • Tomato paste: gives rich color and that next-level depth
  • Rice vinegar: the tangy splash that lifts everything up
  • Brown sugar: brings that glossy sweetness and helps the edges caramelize

Want top-notch results? Go for meaty, bone-in short ribs with plenty of marbling. Your butcher can help you pick the best ones if you ask.

Step-by-Step How-To

Garnish and Finish:
Move the slow-cooked ribs onto a big serving platter. Ladle on some sauce, scatter chopped green onions, and add a finish of toasted sesame oil for that extra pop.
Braise Gently:
Cover the pot and cook the ribs on low for two to three hours, basting every thirty minutes. The meat will get super soft and easy to pull apart.
Start the Sauce:
Deglaze your pot with soy sauce, rice vinegar, tomato paste, brown sugar, and a splash of water. Scrape up all those yummy browned bits to boost the flavor.
Sauté Aromatics:
Stir lots of chopped garlic into the beef drippings and let it slowly go golden and fragrant. Watch close—burned garlic will taste off.
Sear the Beef:
Sear the ribs in a heavy pot over medium-high heat. Get every side nicely browned for max flavor in the mix.
A bowl loaded with beef and green onions. Highlight
A bowl loaded with beef and green onions. | cookwithcarla.com

I never get over how garlic changes when it cooks low and slow—from strong to almost candy-like. My favorite part? Watching my little nephew lick every finger afterward.

Leftover Storage

Let everything cool down, then stash the ribs and sauce in a sealed container in the fridge for up to three days. Add a splash of broth or water when reheating to keep things juicy. They freeze great too—tuck them away for a few weeks and they still taste amazing.

Easy Swaps

No short ribs at the store? Big chunks of beef chuck work fine too. Want to lighten it up? Boneless chicken thighs are a tasty switch. You can use honey or maple syrup instead of brown sugar if you’re feeling adventurous.

Tasty Pairings

Ladle these ribs over soft mashed potatoes or scoop them onto hot jasmine rice so nothing goes to waste. Quick-cooked broccoli or snap peas brighten up the meal. Serving a holiday spread? Try a spoonful of tart cranberry sauce on the side for a fun twist.

A Little Backstory

Braising short ribs is a classic move in lots of Asian cooking. The bold sweet-sour taste draws from Chinese and Korean favorites, using salty, sugary, and tangy flavors all in one mouthful. At my house, a pot of these means a special meal filled with family and laughter.

Recipe FAQs

→ Can I use a different beef cut if I don't have short ribs?

Short ribs are awesome because they're rich and marbled, but honestly, beef chuck works in a pinch too.

→ What’s the trick to balancing sweet and sour flavors?

Mix up sugar or honey with something punchy like vinegar or even a splash of citrus. Tweak it as you taste until it feels just right.

→ Is it okay to cook this ahead of time?

Go for it—if you make it ahead, the flavors get even deeper. Just warm it up again before you serve.

→ What sides would be tasty with sweet and sour garlic short ribs?

Try it with roasted veggies, plain steamed rice, or a crisp salad for balance. Any of these work great.

→ How long do the short ribs need to cook to get soft?

Give them at least 2 or 3 hours going low and slow. They should pull off the bone super easy by the end.

→ Could I toss this in a slow cooker?

You sure can. The slow cooker does an awesome job making the meat super tender and full of flavor.

Sour Garlic Ribs

Super tender short ribs tossed with big garlic flavor and sweet-tart goodness. Main course folks will remember.

Prep Time
20 min
Cook Time
150 min
Total Time
170 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings (Makes about 4 big servings)

Dietary Preferences: Dairy-Free

Ingredients

→ Main

01 Cut 1.5 kg beef short ribs into single portions

→ Sauce

02 2 tablespoons tomato paste
03 60 ml soy sauce
04 40 g packed brown sugar
05 60 ml rice vinegar

→ Seasoning

06 1 teaspoon fine sea salt
07 1 teaspoon black pepper, ground
08 1 tablespoon grated ginger root
09 6 garlic cloves, smashed or minced

→ Finishing

10 1 teaspoon sesame seeds, toasted
11 2 green onions, thinly sliced for topping

Steps

Step 01

Pile ribs on a platter, spoon some extra sauce on top, then toss over the sesame seeds and green onion slices.

Step 02

Put the lid on and let everything simmer gently on low for about 2 to 2.5 hours. Every so often, flip the ribs. You want them super tender and the sauce nice and thick.

Step 03

Once the ribs are browned, add them back to your pot. Pour that sauce you mixed up all over, making sure they're all covered. Top up with just enough water so the meat is mostly under.

Step 04

Stir together rice vinegar, tomato paste, soy sauce, brown sugar, garlic, and ginger in a bowl. Don’t stop mixing until the sugar’s all melted in.

Step 05

Crank a Dutch oven or sturdy pan to medium-high. Sear the rib pieces in batches so they get a deep brown all over. Once browned, set them aside.

Step 06

Use paper towels to get the ribs nice and dry. Sprinkle on the salt and pepper so all sides are seasoned.

Notes

  1. Let bone-in ribs cook gently—resist cranking up the heat. Slow bubbling helps them get fall-apart soft.

Required Equipment

  • Heavy-bottomed pot or Dutch oven
  • Mixing bowl
  • Tongs for flipping

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has soy

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 705
  • Fat: 29.2 g
  • Carbs: 7 g
  • Protein: 96 g