Emily it's been a long time since I made this but it was always a good as well as simple recipe. You can skim off the fat as well if you leave them to cool after step one and then continue later with the sauce:

Here's how I used to do beef short ribs as well as pork ribs when I could buy them easily.

Sweet & Sour Ribs
-----------------------

1 kilo (2 lbs) pork or beef short ribs
2 cups water
4 TBS soya sauce
1 teasp salt

Sauce:
3 TBS sugar
3 TBS vinegar
2 TBS cornstarch
1/2 cup pineapple juice
1/2 cup diced pineapple

1) Put first 4 ingredients together in a pot and simmer 1 hour.
If using pressure cooker, bring to boil, reduce heat and simmer 20 minutes. Remove from heat.

2) In a pitcher mix the first 4 sauce ingredients. Add to ribs and stir over low heat to thicken, about 10 minutes.

3) Add diced pineapple, stir and serve with long grain rice.

Tastes even better the next day.

SharonCb

Hi Sharon:Havn't talked to you for awhile I'll have to a lot of catchup.

Emily : Here is an old Favorite recipe:

LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than ½ inch

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later,
IÂll save this stock to thin the Tomatoes and Puree

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
A pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

Here is some feedback I recieved:

Lou's Finger Licking Good Sauce - Wow! clip this post email this post what is this?
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Posted by tammyct (My Page) on
Sat, Aug 18, 07 at 20:24
Tonight I made Lou's Broiled Spare Ribs with the Finger Licking Good Sauce and what a hit the sauce was with my husband and I. It carmelized up beautifully and was a so goo-ey and and tasty. Not too sweet either. I think I'll try it on the grill with pork baby back ribs. Thanks again!

Lou, I think your recipes sound wonderful, and I have been copying and pasting all of them. Glad to see that you are posting again, and hope things are a little better for you. I really think you should put together a cookbook! I for one, would love to have one!

Shelley

Shelly: I'm flattered . I don't know if I have done enough
of a varity to put together a cookbook.
And besides all I cook mostly is " down home style "

Things are a little better but not really.
I try to keep very busy, to take my mind off reality.
Thanks, LOU

I cook short ribs a lot. I usually buy them from Costco and have to say they are not too fatty so I don't skim. Here is a recipe I got from my niece that I've made numerous times. Everybody in the family loves it.

BRAISED SHORT RIBS WITH BOK CHOY

Ingredients:

8 beef short ribs
2 tsps kosher salt
1 large yellow onion, halved and thinly sliced
1 T chopped garlic
1 T chopped ginger
1/4 C soy sauce
3 T ketchup
2 T rice vinegar
1 tsp black pepper
1 tsp red pepper flakes (reduce for less spicy)
1 T sesame seeds
4 heads baby bok choy, quartered length wise
2 carrots, peeled and cut into 1/2 inch slices

Preheat oven to 450°F. Place ribs in ducth oven and sprinkle with salt. Top with onion slices, cover and bake for 30 minutes. Make sure your oven doesn't run high.

In a bowl, mix ingredients from garlic to sesame seeds. Pour this over the ribs after their 30 minutes in the oven. Add 1 1/2 Cups of water on top and slightly stir to mix. Reduce oven temp to 350. Cover pot and cook until beef is fork tender, 1 to 2 more hours.

When beef is done, add bok choy and carrots to pot. Cover. Cook over medium heat on stove until carrots are tender, stirring occasionally.

Janine

These great recipes are for sure going to taste great! When I can decide which to try first. Hawk, I also found cooking (and eating what i make, ha) to take my mind off a similar "reality" I had recently. Thanks to all forum people and their generosity and time. Genz.

Emily,

Here is my hands down favorite way to make beef short ribs. The orange peel and rosemary just make this so very special. And don't worry about de-fatting, just remove the meat and veggies before chiling.

Here is a link that might be useful: Braised beef short ribs

Many thanks for all the recipes folks! Pkramer's approach was the winner this time around -- I had fresh rosemary still in the fridge from thanksgiving, and the burst of orange zest sounded like it might be a great way to cut some of the fattiness... Am making them tonight but won't be eating them until tomorrow, so I'll post the final results then! They sure do have the house smelling amazing though!

Emily