Follow these steps for perfect results
beef short ribs
cut across the bone
garlic cloves
bay leaf
ketchup
pineapple juice
soy sauce
honey
oyster sauce
bottled
chile paste
granulated garlic
lemon
orange
scallions
chopped
ginger
fresh
red bell pepper
roasted and seeds removed, chopped
Camomile tea bags
sesame seeds
Bring a large stockpot of water to a boil.
Add beef short ribs, garlic cloves, and bay leaf to the boiling water.
Cover the pot and parboil the ribs for 45 minutes to 1 hour, or until fork tender.
While the ribs are parboiling, prepare the sweet and sour sauce.
In a medium saucepan, combine ketchup, pineapple juice, soy sauce, honey, oyster sauce, chile paste, granulated garlic, lemon slices, and orange slices.
Cook the sauce over medium heat, stirring occasionally, for about 15 minutes, until it thickens and is heated through.
Strain the sauce through a strainer into a bowl to remove solids.
Add the parboiled ribs to the bowl with the sauce, using tongs to coat the ribs thoroughly.
Arrange the sauce-coated ribs in a single layer on a cookie sheet.
Pour a ladleful of sauce over the ribs to ensure they are well covered.
Sprinkle sesame seeds evenly over the ribs.
Bake in a preheated 350 degree oven for 20 to 30 minutes.
Serve the baked ribs with the remaining sweet and sour sauce on the side.
Expert advice for the best results
Marinate ribs in sauce overnight for enhanced flavor.
Adjust chile paste to your spice preference.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Garnish with extra scallions and sesame seeds.
Serve with rice and steamed vegetables.
Pairs well with Asian slaw.
Off-dry Riesling complements the sweet and sour flavors.
Clean and crisp lager balances the richness of the dish.
Discover the story behind this recipe
Popular dish for celebrations and family gatherings.
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