Beer-Braised Country-Style Pork Ribs

By carvalhohm

Ingredients

• 4 pounds bone-in country-style pork ribs
• Kosher salt
• 1 1/2 teaspoons hot paprika
• 3 tablespoons extra-virgin olive oil
• 3 medium onions, peeled and cut into wedges
• 1 (12-ounce) bottle amber ale
• 1 1/2 cups low-sodium chicken broth
• 2 bay leaves
• 6 sprigs thyme
• 2/3 cup apple cider vinegar
• 3 tablespoons honey

Details

Servings 6

Preparation

Step 1

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

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

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