Beer Braised Country Style Pork Ribs

Fall is upon us, or at least that's what the calendar says and I love it. In fact, it's my absolute favorite season although for the past 10 years I've been living it vicariously through memory. The cooler weather (well, it's supposed to be cooler) is a perfect excuse for making soups, stews or digging out the cast iron pot and braising something low and slow. 

Personally, I love braising meat because it's a sure fire way to infuse flavor and end up with a perfectly tender result in a divine gravy. Goodness knows I love me some gravy!

The best cuts for braising are "heavily exercised cuts, such as those from the shoulder, leg or rump of the animal, as well as ones that contain a lot of connective tissue, like the chuck, shank, brisket and oxtail." Thanks to about.com because I couldn't have said it better myself. Hit the link to get the rest of the story, OK? 

This flavorful, slow cooked, incredible pot of comfort is adapted from Food Network Magazine but you know me ...I rarely make anything without adding my own two cents to it. Simply "boneless country ribs", seasoned and dredged in flour and browned, I threw in some pancetta along with the onions because I love the flavor of it especially with beer. A bottle of amber ale, a touch of chicken stock, some bay leaves and fresh thyme along with sweet paprika and a smidge of cayenne (instead of the hot paprika called for) round out the ingredients before the pot hits a relatively slow oven to get happy.

The braise is perked up at the end with the addition of apple cider vinegar mixed with honey and therein lies the key. The cider vinegar really picks up the flavors and the honey provides a touch of sweetness just in case the amber ale turns bitter on ya' but you've got to bring the pot to back up to a boil and let it rip for a second then give it a little more oven time or you'll be really sorry!

Tasted immediately after adding the vinegar/honey mix I thought gosh darn, what have I gone and done now but after another 15 minutes in the oven the result's amazing, in fact - it's darn near perfect and you know how rarely you hear that word from me!

Give it a try and tell me if you don't feel the same way too. Incidentally, if you're not into country style pork ribs, go ahead a substitute pork butt or shoulder cut into 2 inch cubes.

That's what I'm going to do next time because the so called "boneless country style ribs" I bought to make this dish were actually pork loin cut to look like boneless ribs, which riles me to no end because the flavor was great but the meat itself was rather dry. If I'd wanted pork loin, I'd have picked it but oh no, I'm so naive I trust the butchers at Sprouts. I guess they think their customers are stupid and they'd be right in my case because it's the second time they've pulled the same trick and on both occasions I should have trusted my instincts. The first was a mystery meat cut to look like boneless beef short ribs that weren't and now this. The fact they actually cut the meat to make it look like something else shows it's not a case of miss labeling - they intend to mislead. Fool me once, shame on you...fool me twice shame on me! My bad.

Beer Braised Country Style Pork Ribs (from JBug’s Kitchen adapted from Food Network Magazine)

2.5 pounds country style pork ribs

Salt and coarse ground black pepper

1/2 cup all-purpose flour

3 tablespoons olive oil

2 ounces pancetta, chopped

3 large onions, peeled and cut into wedges

1-1/2 teaspoons Hungarian paprika

1/4 teaspoon cayenne pepper

1 – 12 ounce bottle amber ale

1-1/2 cups low sodium chicken stock

2 bay leaves

8 sprigs fresh thyme

1/2 cup apple cider vinegar

2 tablespoons honey

Slurry of 2 tablespoons flour mixed with water (optional)

Preheat oven to 325. Heat a large Dutch oven over medium high heat. Add olive oil and heat until shimmering. Meanwhile season country ribs well with salt and black pepper and coat in flour, shaking to remove excess. Brown meat in batches on all sides, removing to a plate when done. Add pancetta to pot and cook, stirring for 2 to 3 minutes until some of the fat is released. Add onions and cook, stirring until they begin to brown. Add paprika and cayenne pepper. Sprinkle with salt. Continue to cook, stirring for another minute, then add beer. Bring to a boil and cook until liquid is reduced by half. Add chicken stock, bay leaves, and thyme as well as the browned meat along with any accumulated juices. Cover pot and place in preheated oven. Cook for 1 hour, 15 minutes. Remove lid from pot and continue to cook until meat is very tender and liquid has reduced – another 40 minutes.

Combine apple cider vinegar and honey together. Remove pot from oven and stir in vinegar/honey mixture. Bring pot to a boil over medium heat, and return pot to the oven for another 20 minutes. Remove thyme branches and bay leaves and discard. If you wish, thicken gravy with a flour/water slurry before serving. Makes 6 to 8 servings. 

A year ago - Two Potato Kale and Sausage Soup

Two year's ago - Oven Braised Pulled Beef

Comments

[Lea]

A fabulous braise without tomato products - gotta try - Thanks for the advice about the final boil after the addition of the vinegar and honey! This looks divine - will try soon - to be sure! I love a good braise - but of course - I will do it my way, too - on da stove - hehehehehe....

[June]

Lea - of course you'll do it your way! You'd better! :-) I like to braise in the oven because of the color it gives but it's all personal preference. I hope you like this one. Let me know, OK?

[Lorraine]

Whats with the meat department where you live...can't believe they do that! Anyway, as always you have a way with the braise my friend and the addition at the end of honey and vinegar sounds inspired!

[June]

Lorraine - ticked me off to no end I'll tell you, but I need to take some responsibility too. I bought the darn things. LOL