Beer-Braised Country-Style Pork Ribs

The recipe Beer-Braised Country-Style Pork Ribs can be made in around 2 hours and 15 minutes. This recipe serves 8. One portion of this dish contains approximately 46g of protein, 32g of fat, and a total of 547 calories. For $2.46 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. A mixture of honey, apple cider vinegar, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. 19 people were impressed by this recipe. It is a good option if you're following a dairy free diet. With a spoonacular score of 78%, this dish is solid. Try Beer 'n BBQ Braised Country Style Pork Ribs, Braised Country-Style Pork Ribs, and Braised country style pork ribs, roasted vegetables and gravy for similar recipes.

Servings: 8

Preparation duration: 90 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt. Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, 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 and 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 to 20 more minutes. 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 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

 

Step by step:

1. Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika.

2. Heat the olive oil in a large Dutch oven over medium heat.

3. Add the ribs in batches and cook until browned, about 8 minutes per side.

4. Remove to a plate.

5. Add the onions and cook until browned, about 10 minutes.

6. Add the remaining 1 teaspoon paprika and season with salt.

7. Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon.

8. 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.

9. Mix the vinegar and honey in a measuring cup.

10. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat.

11. 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 to 20 more minutes. 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 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need