800 g short ribs, cut into portions
Sweet-and-Sour Sauce
2 Tbsp (30 ml) cooking oil
1 large onion, peeled and finely chopped
1 clove garlic, peeled and crushed
2 Tbsp
(30 ml) tomato paste
3 Tbsp (45 ml) fresh lemon juice
salt and freshly ground black pepper to taste
2 tsp (10 ml) chopped fresh rosemary or ½ tsp (3 ml) dried
¼ cup (60 ml) light brown sugar
½ cup (125 ml) hot beef
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3 Tbsp (45 ml) Worcestershire sauce
2 tsp (10 ml) mustard powder
- Place the short ribs in a large ovenproof dish or roasting pan.
- To prepare the sauce, heat the oil in a large frying pan over medium heat. Sauté the onion and garlic until soft. Add the remaining ingredients and simmer over low heat for 10 minutes, stirring frequently.
- Pour the sauce evenly over the ribs. Bake in a preheated oven at 180 °C for about 1 hour, basting frequently with the sauce until the ribs are cooked. Serve with savoury rice.
Serves 4-6
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