Sour Garlic Ribs (Print)
Super tender short ribs tossed with big garlic flavor and sweet-tart goodness. Main course folks will remember.
# 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:
01 -
Pile ribs on a platter, spoon some extra sauce on top, then toss over the sesame seeds and green onion slices.
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.
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.
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.
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.
06 -
Use paper towels to get the ribs nice and dry. Sprinkle on the salt and pepper so all sides are seasoned.
# Notes:
01 -
Let bone-in ribs cook gently—resist cranking up the heat. Slow bubbling helps them get fall-apart soft.