English sweet and sour ribs are a culinary delight with roots that go back to the British tradition of slow-cooking meats to achieve tender textures and deep flavors. This dish, very popular in England, has crossed borders and has been adapted in various Latin American countries, where it is sometimes known as "ribs in sweet and sour sauce" or simply "sweet ribs." Each region adds its personal touch, but the essence of the recipe remains a balanced combination of sweet, sour, and spicy flavors.
In countries like Mexico, Argentina, and Colombia, this type of preparation is enjoyed mainly at family gatherings and special occasions, where the slow cooking time is seen as a ritual for sharing and enjoying. Variations may include different types of vinegar or the addition of specific spices according to the local culture, but the base of beef marinated in a sweet and sour sauce remains constant. This recipe is a classic example of how British cuisine can fuse with Latin American flavors and techniques to create a unique and comforting dish.
How to Prepare English Sweet and Sour Ribs
Trim excess fat from the short ribs.
Combine flour, seasoned salt, and pepper.
Coat the short ribs in flour.
Brown the ribs on all sides in oil in a Dutch oven.
Remove the meat from the pan.
Add onions and cook until golden brown.
Place the ribs on top of the onions.
Combine water, dark brown sugar, ketchup, vinegar, garlic, and bay leaves.
Pour over the ribs.
Cover and bake in a moderate oven for 2 1/2 hours.
Remove the bay leaves before serving.
Ingredients:
Beef Short Ribs, All-Purpose Unbleached Flour, Seasoned Salt, Pepper, Cooking Oil, Onions, Hot Water, Dark Brown Sugar, Ketchup, Red Wine Vinegar, Garlic, Bay Leaves.
