To go with the short ribs, I decided to make some sweet and spicy potatoes. Though I think plain potatoes or a bowl of rice would have been just the ticket to go with the bold flavor of the sweet and sour short ribs, I wanted to try something new.
4 medium sized red potatoes, cut into large 1-2 bite pieces
2 tablespoons olive oil
2 tablespoons light soy sauce
2 tablespoons fine sugar
1 teaspoon sriracha, or more to taste
1 teaspoon ketchup
1 tablespoon unsalted butter
Par boil the potatoes for about 5 minutes. Drain and dry the potatoes.
Heat the oven to 450f. Put the potatoes in a baking dish and drizzle with the olive oil. Toss the potatoes to evenly coat. Sprinkle ever so slightly with salt.
Roast the potatoes for about 25-30 minutes, until golden brown.
In a sauce pan, combine the soy sauce and sugar and heat until the sugar is dissolved. Add the sriracha and ketchup and bring just to boil. Turn heat off, add the butter and stir to melt.
Toss the potatoes with the sauce, using the amount you like to taste.
Garnish with a little fresh cilantro. Serve immediately.
A nice twang and actually a good accompaniment to the short ribs.