“When we lived in Oregon, we would often buy whole side of beef. There were always so many short ribs and we never knew what to do with them. In those days people didn’t do much with short ribs, and you could buy them from the butcher for 25 cents per pound. Not like today, where they seem to have become something ‘special.’ I found this in Better Homes and Gardens magazine in the section for prize winning recipes.” – Jean Hansen
Sweet-Sour Short Ribs
- 2 Pounds Short Ribs
- 2 Tablespoons Fat
- 3/4 Cup Water
- 1/4 Cup Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Teaspoon Salt
- 1 Cup Pineapple Syrup
- 1/3 Cup Vinegar
- 1 Tablespoon Soy Sauce
- 1/2 Cup Green Pepper Cut Into Strips
- 1/4 Cup Onion Thinly Sliced
- 1 No. 2 Can (2 1/2 Cups) Pineapple Chunks Drained
- Brown short ribs in hot fat. Add water; cover and cook slowly until tender (1 1/2 to 2 hours), adding more water if necessary. Drain off fat.
- Combine sugar and cornstarch; add salt, pineapple syrup, vinegar and soy sauce. Cook over low heat until thick, stirring constantly.
- Pour over hot ribs and let stand 10 minutes. Add green pepper, onion and pineapple; cook 5 minutes.
- Serve over hot chow-mein noodles or rice. Makes 5 to 6 servings.
Recipe – Jean Hansen – From Better Homes and Gardens Magazine