Beer Braised Country Style Pork Ribs Recipes

Steps:

• Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
• Place the ribs in an oven proof pan and scatter the onions all around them.
• Pour in the beer and seal with a lid or tin foil.
• Bake at 375F until the pork is tender 1 1/2- 2 hours.
• Pour out the beer.
• Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
• Enjoy.

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Steps:

• Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

Steps:

• Braise the ribs: Position an oven rack about 6 inches from the broiler element and heat the broiler on high. Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan. Put the pan over high heat. Add 1 bottle of the beer and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spatula. Transfer the mixture to a large roasting pan. Repeat with the remaining ribs and beer. Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F. Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Transfer to the roasting pan holding the beer mixture; stir in the broth, soy sauce, and red pepper flakes. Spread the vegetables in an even layer and arrange the ribs on top (it's OK if they're crowded). Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more. Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce. Make the sauce: Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes. Finish the ribs: Leaving the rack in the center of the oven, heat the broiler on high. Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve. Make Ahead Tips: You can braise the ribs and make the sauce up to 1-1/2 hours ahead and keep them at cool room temperature. Brush the ribs with sauce and finish them under the broiler just before serving.

Steps:

• Preheat your oven to 325. Heat a large Dutch oven over medium high heat.
• Season the ribs all over with salt and pepper.
• Place a small amount of oil in your pan and place the ribs in the pan, being careful you don't crowd them. Brown the ribs on all sides, about 3 minutes per side. The trick to searing is: do not move the meat! It will let you know it's ready to be turned when you nudge it gently with tongs and it lets go of the pan.
• When all of the meat is browned, remove it to a plate and add the onion, carrots and celery to the pan. Cook for about 5-7 minutes, or until the veggies are just beginning to brown.
• Add the tomato paste and cook - it will stick to the brown bits on the bottom of the pan, but that's exactly what you want. You want the tomato paste to turn completely brown. When this happens, about 4 minutes or so, add the garlic, and then deglaze the pan with the red wine, scraping up all of the brown bits.
• Add the tomatoes and the chicken stock.
• Place the ribs back into the pan, nestling them down into the liquid. Cover loosely with foil and place in the oven, Cook for an hour, the turn the ribs over and cook another hour. These ribs take about 2-3 hours to cook, depending on the beginning size. They are done with they begin falling apart and off the bone.
• When the ribs are done, remove them to a plate and strain the cooking liquid through a strainer - it doesn't have to be perfectly strained, a colander is fine. Discard the solids and place the sauce and ribs back in the pan and keep warm until serving. The liquid makes a nice thick sauce which doesn't need any sort of butter mounting or anything, it's rustic.

Steps:

• Mix salt, pepper, garlic powder, and onion powder in small bowl or Ziploc bag and then sprinkle liberally over ribs. Allow the seasoned ribs to sit for about 20 minutes at room temperature.
• Heat oil in large heavy-bottomed, oven-proof Dutch oven (love my enameled cast iron Dutch oven for this). Brown the ribs on all sides. Do NOT crowd them while browning, if it takes two batches, let it take two batches (otherwise they just steam and won't develop a nice sear).
• Once ribs have browned well, remove them to a plate.
• Preheat oven to 375°F.
• There should be ample rendered fat, but if there is more than about 4 tablespoons, remove the excess. Place all sliced onions in the bottom of the pan and allow them to start to take on just a bit of color.
• Pour in about 1/4 can of beer to deglaze the bottom of the pan while the onions continue to cook.
• Once the bottom of the pan is deglazed, return ribs to the pan (with any of juices on the plate). Pour in the rest of the beer. This should just barely cover all of the ribs and onions.
• Cover and bake at 375°F for 1 1/2 to 2 hours.
• When you remove the Dutch oven from the oven, be prepared for the onions to have cooked down into gooey lusciousness, and the sides of the pan to look like a disaster. Don't worry - it will taste great.
• Remove the ribs (which will be falling apart tender) and the onions from the pan.
• Turn oven down to 325°F.
• Use the water that you will be using to make the pork gravy mix with to "deglaze" the bottom on the pan, then add the mix according to the instructions on the packet. (I originally did try using canned gravy but it tasted "canned.") Once the gravy has thickened, mix in cream of mushroom soup, the dry onion soup mix and the mushrooms.
• Place ribs and onions back in the Dutch oven and stir so that the gravy is covering the ribs.
• Cover the Dutch oven again, and return to the oven heated to 325°F.
• Cook for about 1 hour.
• Serve with mashed potatoes, noodles or rice.

Steps:

• Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
• Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
• Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
• Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.