Traditional Canadian Sweet and Sour Ribs

A Prairie Classic with Big, Bold Flavor

If you’re looking for a cozy, satisfying dinner that never goes out of style, these Traditional Canadian Sweet and Sour Beef Ribs hit all the right notes. This hearty recipe is a well-loved Prairie staple, known for its crispy, tender beef ribs smothered in a glossy, sweet-tangy sauce that caramelizes beautifully in the oven.

It’s the kind of dish that feels like a warm hug — rustic, rich, and perfect served over rice with a crisp side salad. Whether you’re reviving a family favorite or discovering it for the first time, this recipe is pure Canadian comfort food.

Why You’ll Love This Recipe

• Perfectly Balanced Sauce: A mix of vinegar, sugar, and water thickened just right — no ketchup needed.
• Golden & Crispy Edges: A light flour coating and quick pan-sear make the ribs extra flavorful.
• Hearty and Filling: Beef ribs bring a deep, rich flavor and meaty bite.
• No Fancy Ingredients: All pantry staples, with classic technique and timeless results.

Ingredients

Serves about 6–8

For the Ribs:

• 1 kg beef ribs, cut into individual pieces, rinsed and patted dry
• 1–2 cups all-purpose flour
• ½ tsp salt
• Freshly ground black pepper, to taste
• ¼ cup butter
• ¼ cup oil

For the Sauce:

• 1 cup vinegar
• 1 cup granulated sugar
• 1 cup water
• 3 tablespoons cornstarch
• Salt and pepper, to taste

Step-by-Step Instructions

1. Brown the Ribs

• Pat ribs dry with paper towel.
• Mix flour, salt, and pepper in a shallow bowl.
• Dredge each rib piece in seasoned flour to coat.
• Heat 1 tablespoon butter and 1 tablespoon oil in a skillet over medium-high heat.
• Brown ribs in batches for 3–4 minutes per side until golden. Set aside on paper towels.
• Transfer all browned ribs to a large casserole dish.

2. Make the Sauce

• Preheat oven to 350°F (175°C).
• In the same skillet, pour off most of the fat but keep the browned bits for flavor.
• Mix sugar and cornstarch in a small bowl.
• Add this mixture to the skillet and slowly stir in vinegar and water.
• Season lightly with salt and pepper.
• Simmer over medium heat, stirring constantly, until the sauce thickens and bubbles (about 5 minutes).

3. Bake the Ribs

• Pour the sauce over the ribs in the casserole dish and gently toss to coat.
• Bake uncovered for 40–45 minutes until the sauce is thick, glossy, and bubbling.
• Serve hot over steamed rice, mashed potatoes, or roasted vegetables.

Tips for Success

• Choose Meaty, Well-Marbled Ribs: Short ribs or back ribs work well. The more marbled, the more tender the result.
• Double the Sauce: Like it extra saucy? Feel free to double the sauce portion for more coverage.
• Don’t Skip the Browning Step: Searing adds depth of flavor and helps the coating hold onto the sauce.
• Adjust Vinegar to Taste: White vinegar is classic, but apple cider vinegar adds a softer, slightly fruity note.

Make-Ahead & Storage

Make-Ahead
Brown the ribs and prepare the sauce up to a day in advance. Store separately in the fridge and assemble before baking.

To Store
Keep leftovers in an airtight container in the fridge for up to 3 days.

To Reheat
Reheat in the oven at 325°F until hot and bubbling, or warm gently on the stovetop with a splash of water if needed.

FAQs

Can I use boneless beef?
Yes, stewing beef or boneless short ribs can work. Just adjust cooking time to ensure tenderness.

Is this dish spicy?
Not at all. It’s sweet and tangy. Add a pinch of chili flakes if you want some heat.

Can I use another type of vinegar?
White vinegar gives a sharp, classic tang. Apple cider vinegar adds smoothness. Both work well.

Can I freeze it?
Yes. Freeze fully baked and cooled ribs in a sealed container for up to 2 months. Reheat in the oven until hot throughout.

What sides go well with these ribs?
Steamed rice, garlic mashed potatoes, buttered egg noodles, or even roasted root vegetables.

My Final Thoughts

These Canadian-style Sweet and Sour Beef Ribs are a true Prairie comfort food. With crispy edges, tender meat, and a glossy homemade sauce, this recipe delivers old-fashioned satisfaction with every bite. It’s simple, timeless, and guaranteed to please both nostalgic cooks and new fans alike.