Sweet and Sour Short Ribs
Tender, oven-baked sweet and sour ribs coated in a rich, tangy sauce that caramelizes as it cooks. This easy recipe creates fall-apart tender ribs with bold flavor and works perfectly with both pork ribs and beef short ribs for a comforting family dinner.
Here's What Our Readers Are Saying About This Recipe
“I was so anxious to taste this I forgot to take a pic, it was delicious and then some. Will make this again soon.” – Valerie from Pinterest
“I tried it :)) It came out so freaking good! Thank you for sharing this recipe!” – Madison from Pinterest
This sweet and sour ribs recipe has always been one of my mom’s absolute favorites, and after making it myself, I completely understand why. There’s just something about that rich, tangy sauce paired with tender ribs that makes it so hard to resist.
I still remember coming home from school and smelling it cooking in the oven—it was one of those meals you just knew was going to be good before you even walked into the kitchen.
She used to make a similar sauce for sweet and sour meatballs, but I honestly think it’s even better with ribs. The way the sauce bakes into the meat and creates that deep, comforting flavor is just next level.
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
Why You’ll Love This Recipe
These sweet and sour ribs are incredibly tender, packed with rich, tangy flavor, and easy to prepare with simple pantry ingredients. The sauce bakes into the ribs as they cook, creating a comforting, caramelized finish. Plus, it works beautifully with both pork ribs and beef short ribs.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to make sweet and sour short ribs – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make sweet and sour short ribs!
Start by browning the ribs in a pan to help render off some of the excess fat and add extra flavor. You don’t need to cook them all the way through—just brown the outsides to help keep the meat juicy.
Once browned, transfer the ribs to a roasting pan along with two whole onions. Pour the prepared sweet and sour sauce over everything and give it a quick stir to coat.
Let them bake in the oven for a couple of hours until the ribs are tender and the sauce has thickened up. They should come out looking like these delicious little meaty bones!
Recipe Variations & Substitutions
- Use pork ribs or beef short ribs: This recipe works beautifully with both. Pork ribs tend to be a bit sweeter and lighter, while beef short ribs are richer and more hearty.
- Adjust the sweetness: If you prefer a less sweet sauce, you can slightly reduce the brown sugar to taste.
- Add a little heat: For a sweet and spicy twist, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.
- Swap the vinegar: You can use apple cider vinegar or white vinegar depending on what you have on hand.
- Cut the onions: If you prefer smaller pieces, you can slice or chop the onions instead of leaving them whole—they’ll break down more into the sauce.
Frequently Asked Questions
Can I make this recipe without a roasting pan?
Yes, you can use any large oven-safe dish with a lid or cover it tightly with foil to keep the moisture in while it cooks.
Why are the onions left whole?
Leaving the onions whole was something my mom always did because she wasn’t too fond of the texture of onions, but still loved the flavor they added. That said, you can absolutely chop or slice the onions if you prefer—they’ll still be just as delicious.
How do I know when the ribs are done?
The ribs are done when they’re tender and the meat easily pulls away from the bone.
Can I double this recipe?
Yes, just make sure your pan is large enough to hold everything comfortably and that the ribs are still mostly covered by the sauce.
Can I make extra sauce?
Definitely! You can increase the sauce ingredients if you’d like more to serve over rice or potatoes—especially if you love having extra sauce for soaking.
Storage, Reheating & Freezing
Storage:
Store leftover ribs in an airtight container in the refrigerator for up to 3–4 days. Make sure they’re fully cooled before storing.
Reheating:
Reheat in the oven at 325°F, covered, until warmed through. You can also reheat smaller portions in the microwave. If the sauce has thickened too much, add a splash of water to loosen it up.
Freezing:
These ribs freeze well. Place them in an airtight container or freezer-safe bag and freeze for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
What Can I Serve This With?
These sweet and sour ribs are perfect served over a bed of white rice so you can soak up all that rich, tangy sauce. If you’re in the mood for something a little more comforting, mashed potatoes work just as well and pair beautifully with the flavor of the ribs.
On the side, something simple like steamed or roasted vegetables helps balance everything out and keeps the meal from feeling too heavy. If you’re looking for more ideas, these ribs pair really well with my Fried Rice, Ginger Sesame Bok Choy, or Chicken Chow Mein for a complete, takeout-style meal at home.
Other Recipes You'll Enjoy
Recipes like this usually end up in the regular dinner rotation, especially the ones with simple ingredients and lots of flavor. There are also quite a few Asian-inspired recipes with that same sweet and savory balance, along with other easy meals that are great for weeknights.
Sweet and Sour Short Ribs
- Total Time: 2 hours 45 minutes
- Yield: 6–8 Servings 1x
Description
Tender ribs baked in a rich, sweet and tangy sauce until perfectly caramelized. This easy oven-baked sweet and sour ribs recipe is a comforting family dinner that works beautifully with both pork ribs and beef short ribs.
Ingredients
- 3 lbs short ribs
- ground sage
- salt and pepper
- 2 medium onions, peeled but not chopped
For the Sauce:
- 3 cups brown sugar
- 1 ½ cup vinegar
- 1 ½ cup water
- 2 tbsps mustard
- 1 cup ketchup
Instructions
- Preheat the oven to 350ºF.
- In a large skillet, season the ribs with salt, pepper and a sprinkling of ground sage. Brown the short ribs on all sides, but you don't have to cook all the way through since they'll be cooking in the oven.
- Place the ribs in a roasting pan with the 2 peeled onions. Leave the onions whole.
- Whisk together all the ingredients for the sweet and sour sauce until combined. Pour this over the ribs and stir them up a bit to make sure they're coated.
- Put the roasting pan in the oven (with the lib on) for 2 hours to cook. Check on the ribs a couple times during cooking and stir them up a bit to make sure the sauce is evenly coating everything.
- When the 2 hours are done, check to make sure the sauce is thick enough to your liking. If you'd like the sauce thicker you can put it back in the oven for a little longer- maybe 15 minutes or so – it just depends on how thick you want it.
Notes
This sweet and sour rib recipe works well with both pork ribs and beef short ribs, making it a versatile option for different cuts of meat.
These are great served with potato wedges or white rice.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Oven
- Cuisine: American
This sauce is absolutely amazing!! The taste is spectacular, only problem I’m having is the sauce isn’t thickening unless I add corn starch. What am I doing wrong!
Thanks for your note — I’m so glad you enjoyed the sauce!
If it’s not thickening on its own, try one of these tweaks:
• Remove the lid and let the sauce simmer a little longer so excess liquid evaporates.
• Use a small starch slurry (cornstarch + cold water) and stir it in during the last few minutes of cooking.
• Make sure you’re cooking at a gentle simmer — too hot or too brief a cook can prevent the sauce from thickening properly.
Hope that helps, and thanks again for making the recipe!
— Michelle
Sauce was really runny, not sticky looking like the photo aboce.
What kind of vinegar is used for this recipe?
Hi Yahaira!
The vinegar in this recipe is plain white vinegar.
Michelle
Looks good! Is this a pork recipe? I thought short ribs is beef? I only ask because in the picture it looks like pork.
Where I’m from we call any kind of small cut of ribs “short ribs”. These ones are pork but the recipe works excellent with beef short ribs as well! 🙂
Michelle
Maybe I should consider updating the recipe name since now that I think of it most people consider “short ribs” beef! Thanks again for commenting! 🙂
Hello! Thank you for confirming it’s pork. I can’t wait to make this recipe. ^_^
No problem! Enjoy! 🙂
Michelle
how many does this recipe serve, on average?
Hi Pam,
This recipe would make about 6-8 servings.
Thanks so much for stopping by! 🙂
Michelle
Oh, wow! I’ve always been stumped with short ribs. Now I’ve got a recipe!