SWEET SHORT RIBS RECIPES
SWEET AND SOUR SHORT RIBS RECIPE - FOOD.COM
These are so delicious with some hot basmati rice. The sauce is really a quintessential sweet and sour sauce which would be great with meatballs or other meats... Enjoy! (Adapted from a recipe I found on the Fine Cooking website)
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dredge ribs in flour.
- Melt margarine in dutch oven and brown ribs on all sides.
- Remove from pan and drain.
- Saute onion and garlic til tender.
- Combine other ingredients and add.
- Return ribs to pan.
- Cover and simmer for 2 1/2 hours, longer if necessary.
Nutrition Facts : Calories 972.7, FatContent 86, SaturatedFatContent 36.5, CholesterolContent 172.4, SodiumContent 503.4, CarbohydrateContent 14.3, FiberContent 0.7, SugarContent 11.3, ProteinContent 33.5
SWEET ASIAN SHORT RIBS RECIPE | ALLRECIPES
This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.
Provided by Gun Range Diva
Categories World Cuisine Asian
Total Time 6 hours 5 minutes
Prep Time 5 minutes
Cook Time 6 hours 0 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place short ribs in the crock of a slow cooker; season with salt and pepper.
- Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
- Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
Nutrition Facts : Calories 1180.3 calories, CarbohydrateContent 64 g, CholesterolContent 186.4 mg, FatContent 83.6 g, FiberContent 1.9 g, ProteinContent 44.3 g, SaturatedFatContent 35.3 g, SodiumContent 1631.2 mg, SugarContent 53 g
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SWEET & SPICY SOY-BRAISED SHORT RIBS RECIPE | EATINGWELL
The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.
From eatingwell.com
Total Time 4 hours 30 minutes
Category Healthy Korean Recipes
Calories 211 calories per serving
From eatingwell.com
Total Time 4 hours 30 minutes
Category Healthy Korean Recipes
Calories 211 calories per serving
- Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.
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- Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12–15 minutes. Season with salt and pepper; pour over ribs.
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SWEET ASIAN SHORT RIBS RECIPE | ALLRECIPES
This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.
From allrecipes.com
Reviews 4.4
Total Time 6 hours 5 minutes
Category World Cuisine, Asian
Cuisine Asian
Calories 1180.3 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 6 hours 5 minutes
Category World Cuisine, Asian
Cuisine Asian
Calories 1180.3 calories per serving
- Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
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SWEET & SPICY SOY-BRAISED SHORT RIBS RECIPE | EATINGWELL
The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.
From eatingwell.com
Total Time 4 hours 30 minutes
Category Healthy Korean Recipes
Calories 211 calories per serving
From eatingwell.com
Total Time 4 hours 30 minutes
Category Healthy Korean Recipes
Calories 211 calories per serving
- Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.
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Nothing shows off the Instant Pot's capabilities quite like this recipe. Create fall-off-the-bone tender short ribs in just 30 minutes. Coated in a sweet and spicy Asian-inspired sauce, this recipe is wonderful served with a side salad and mashed potatoes or polenta. Any leftover meat can be shredded and used as a terrific taco filler.
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Total Time 75 minutes
Calories 298 per serving
From cookinglight.com
Total Time 75 minutes
Calories 298 per serving
- Program a 6-quart programmable electric pressure cooker to sauté on more heat. Add oil to cooker, and heat until warm. Sprinkle short ribs with salt and pepper, and cook, in batches in cooker, until browned, about 10 minutes. Transfer short ribs to a plate. Add ginger and garlic to cooker, and cook, stirring constantly, until fragrant, about 1 minute. Add stock, and cook 1 minute; scraping bottom of cooker to loosen browned bits. Add barbecue sauce, vinegar, sugar, gochujang, and soy sauce; stir to combine. Return short ribs to cooker. Close and lock lid. Turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 45 minutes. Allow cooker to release pressure (steam) “naturally” for 10 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid, and remove ribs; set aside. Program cooker to sauté on normal heat. Bring sauce to a simmer. Whisk together cornstarch and cold water in a small bowl. Whisk cornstarch mixture into sauce. Cook, whisking often, until thickened and slightly reduced, 12 to 15 minutes. Serve sauce over ribs. Garnish with scallions.
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Reviews 4
Total Time 9 hours 35 minutes
Calories 470 per serving
- Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.
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From foodandwine.com
Total Time 45 minutes
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CRAVINGS | BRAISED SHORT RIBS
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