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Stout Braised Country Style Ribs

Stout Braised Country Style Ribs

Stout Braised Country Style Ribs

For the last couple of months, I have been getting into brewing beer and fermenting cider. Recently, I was bottling a batch of beer and was in the mood to sample some stout that I bottled about a month ago. So, I put together an easy recipe for some country style pork ribs…conveniently, the recipe only needed 1/2 of the bottle of stout! Enjoy!

Stout Braised Country Style Ribs

Ingredients

3 to 3-1/2 lbs Country Style Pork Ribs

1 small Onion, sliced thin

2 cloves Garlic, chopped

6 oz stout or other dark beer (okay, you can add the whole thing, if you don’t drink the other half…but why wouldn’t you?!)

Salt & Pepper, to taste

1-1/2 cups Water

1 T. Cornstarch

Enough cold water to mix with cornstarch to blend

Directions

Heat a large, straight-sided, covered skillet over medium-high heat. Add the ride and brown on all sides. If you need to, you can add a little vegetable oil, but you will probably get enough rendered fat to not need additional oil. Add the onions and garlic and continue browning for a couple of minutes more.

Add onions and garlic

Add onions and garlic

Deglaze the pan with the beer, reduce the heat, cover and slowly simmer, covered, for about 2 hours or until fork tender, turning the meat every 1/2 hour or so.

Deglazed

Deglazed

My home brewed stout!

My home brewed stout!

Remove the meat, skim the fat off and add the 1-1/2 cups water. Season to taste with salt and pepper. Bring the sauce to a boil and add the cornstarch slurry. Whisk quickly to combine. Bring to a boil to thicken, while whisking. (Unfortunately, I didn’t snap a photo when the gravy was done…we were hungry and it looked so good!!!) Remove from the heat and add the meat back to the sauce. Serve hot with rice or mashed potatoes.

I used a gravy separator to remove the fat (See top photo).

I used a gravy separator to remove the fat (See top photo).

Note: You can put the browned meat and deglazed juices into a crock pot and cook, unattended for hours and hours on low. Finish back on the stove to make the sauce. Also, pork goes very well with apples. I plan on doing this recipe with hard cider, too. It will be a different, but equally delicious dish! Enjoy!

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