Sweet and Sour Short Ribs of Beef

I love sweet and sour food, especially when it’s cold. And it’s been SO cold here in Connecticut lately that I’ve been whipping up sweet and sour everything. Lots of things, anyway. Like these Sweet and Sour Short Ribs I served last night (with mashed potatoes and cabbage).

I used honey instead of the more traditional brown sugar and added some powdered ginger to give it a little more zip. Both worked really well.

Sweet and Sour Short Ribs of Beef

4 pounds boneless short ribs (cut crosswise)

all-purpose flour

1/4 cup vegetable oil

2 large onions, sliced

2 large cloves garlic, chopped

1 cup bottled chili sauce

1/2 cup red wine

1/2 cup water

1/4 cup apple cider vinegar

1/4 cup honey

1 bay leaf

1 teaspoon powdered ginger

salt and freshly ground black pepper to taste

Dredge the meat in the flour; shake off the excess. Heat 2 tablespoons of the vegetable oil in a large, deep saute pan over medium heat. Fry the meat, a few pieces at a time, for 3-4 minutes per side or until golden brown. Remove the meat to a plate and set aside. Add the remaining vegetable oil to the pan. Add the onions and saute for 2-3 minutes. Add the garlic and cook briefly. Return the meat to the pan. Pour in the chili sauce, red wine, water, cider vinegar and honey. Add the bay leaf and ginger. Mix the ingredients, spooning the liquid over the meat. Cover the pan, turn heat to very low and cook for about 4 hours or until the meat is tender. Reduce sauce, if desired, by continuing to cook without the cover, for another 30 minutes. Taste for seasoning and add salt and pepper to taste. Makes 6 servings.