Luck O The Irish Guinness Pork Ribs Recipes

CHEF JOHN'S IRISH PORK STEW

Steps:

• Season pork cubes with salt and black pepper.
• Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
• Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
• Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
• Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
• Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

GUINNESS PORK RIBS

Steps:

• Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
• Preheat oven to 350 degrees.
• Wrap ribs in a double layer of foil. Place ribs in the oven and bake about 1 hr and 30 mins.
• Combine the glaze ingredients. Reserve half of the glaze for later. Apply the other half of the glaze generously on the ribs. Bake unwrapped for an additional 30 mins.
• Allow ribs to rest for 15 mins before serving. Drizzle with additional glaze if desired.

BRAISED PORK RIBS WITH GUINNESS BEER

Steps:

• GUINNESS MARINADECut coarsely the vegetables for the marinade. Pour the vegetables into a container with a lid Big enough to contain also the meat. Add the spices and Guinness beer , and mix well. Now, massage the meat with olive oil and dive it into the marinade. Let's make sure that the meat is completely submerged by the beer and close the container with the lid. If you have not a lid, seal it with plastic wrap. Marinade the ribs into the fridge from 6 to 24 hours.
• STIR-FRY THE VEGETABLESCut coarsely onion, carrots and celery. Peel and crush the clove of garlic. Pour the oil in a dutch oven by the enamel finish, then add the vegetables and the sprig of rosemary. Stir-fry the vegetables until they are soft and translucent, then pull out from the pot and let's put aside.
• ROAST THE MEATFilter the marinade, save the liquid and eliminate the vegetables. Roast the meat into the dutch oven over high heat, a few pieces at a time. Stir-fry the pork ribs to roast all sides.
• BRAISED PORK RIBSWhen the meat is golden brown, pull out from the pot, then add a few tablespoons of liquid from the marinade and combine with the tomato paste. Add the stir-fried vegetables and the pork ribs. Cook a few more minutes, stirring, then add the rest of the liquid marinade. Cook over medium heat until the pot roast reaches a temperature between 160 and 190 ° F, then cover the dutch oven with the lid, and lower the heat. After 30 minutes, check the temperature and, in case, fix the flame. If you not have a cooking thermometer, consider that the pot roast have to gently bubbling. Cook the pork ribs 4 hours after starting bubbling.
• BROWN SAUCEWhen the meat starts detaching from the bone, pull out the pork ribs and store warm. Eliminate any remaining bones and blend the cooking liquid with vegetables. Pour the sauce again into the dutch oven, add 1 tsp cornstarch and cook over medium heat, until the sauce will be concentrated at least half. When the sauce is thick at the right point, add salt, turn off the heat and add the pork ribs. Store the meat in the sauce until ready to serve, then we heat it all over low heat, complete with a dash of black pepper and bring the dutch oven directly on the table.
• REST AND CONSERVATIONLike all braised meats, the these pork ribs cooked are tasty just cooked, but they are even better the next day! It's possible store the pork ribs into the fridge up to three days or freeze them dipped into the sauce.

LUCK O' THE IRISH-GUINNESS PORK RIBS

Steps:

• 1. Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
• 2. Remove ribs from the refrigerator. Discard the marinade. Prepare a charcoal grill for medium heat. Place ribs on the grill. Cook for 30 minutes, flipping halfway through.
• 3. Combine the glaze ingredients. Apply glaze generously on the ribs. Grill for an additional 15 minutes or until a meat thermometer reads 175 degrees. Remove from the grill and allow ribs to rest for 15 minutes.
• 4. I LEFT OUT THE GLAZE...SORRY For the glaze: ½ cup honey ¼ cup soy sauce 1 tablespoon chopped fresh parsley 1 tablespoon minced garlic ¾ teaspoons ground black pepper