This weekend boast the annual BBQ rib bash in Venice. A great opportunity to taste championship smoked ribs and pulled pork, not everyone has the equipment or space to slow smoke and BBQ.
This recipe is nice to bring to pot-luck. While I serve it with braised savoy cabbage and pierogis in the winter, as the heat outside rises, a cheddar cheese grit cake or cilantro jicama slaw is a nice balance to the dish.
6 to 8 servings
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
1 bay leaf
6 sprigs thyme
2/3 cup apple cider vinegar
3 tablespoons honey
Serve over cheddar grits (see below)
Directions
- 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 leaf 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 stove to, 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 stove top 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.
Cheesy –Easy Grits
3 cups whole milk
1 teaspoon salt
1 cup instant grits
1 cup grated sharp white Cheddar
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Directions
- Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue whisking until the mixture barely simmers.
- Cook, whisking often, until very thick, about 5 to 6 minutes. Remove from the heat and stir in the cheese until melted and smooth.
- Serve immediately. Top with beer braised ribs and extra sauce.
4 to 6 servings
