Beer N Bbq Braised Country Style Pork Ribs Recipes

HONEY-BEER BRAISED RIBS

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.

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS

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.

BEER N BBQ BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• 1. Prepare pork by rinsing off and patting dry with paper towels!Mix seasonings together to make a dry rub for the the ribs making sure all sides are coated!! Set aside! Clean and cut onions in half them slicing them setting to the side!
• 2. Pre-heat oven 375 degrees F! Heat a large skillet spraying lightly with cooking spray! Braise pork on all sides browning them till golden brown(app. 7 mins). Place the ribs in a oven proof pan, scattering onions all around and on top of ribs.
• 3. Pour 12 oz. can of beer all over the top of onions and ribs and then sealing with a lid of tin foil! Bake until pork is tender app. 1 1/2-2 hrs, pour beer off ribs, leaving onions!
• 4. Slather the ribs with BBQ sauce and bake another hour uncovered or until meat is brown and sauce is thicken!! Remove from oven and enjoy!!!

ORANGE-SOY-BRAISED PORK RIBS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.
• Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
• Braise ribs in oven until very tender, about 2 hours.
• Reduce oven temperature to 200°F.
• Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.
• Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.
• Brush glaze generously on ribs.
• Serve!

BEER-BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• 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