Beer Braised Country Style Pork Ribs

By khojnicki

Ingredients

• 4 lbs bone in country style pork ribs
• Kosher salt
• 1 1/2 tsp hot paprika
• 3 tbsp EVOO
• 3 medium onions, peeled and cut into wedges
• 1 12 oz. bottle amber ale
• 1 1/2 c low sodium chicken broth
• 2 bay leaves
• 6 sprigs thyme
• 2/3 c apple cider vinegar
• 3 tbsp honey

Details

Servings 6
Preparation time 50mins
Cooking time 185mins

Preparation

Step 1

Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 tsp paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 mins per side. Remove to a plate. Add the onions and cook until browned, about 10 mins. Add the remaining 1 tsp paprika and season with salt.

Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 mins, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice until the meat is almost tender, about 1 hour.

Mix the vinegar, honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15-20 mins. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10-15 mins. Return the ribs to the pot and heat through. Discard the bay leaves and thyme.