**Indulge in Fall-off-the-Bone Tenderness: A Culinary Journey through Beer-Braised Ribs Recipes**
Savor the tantalizing aroma of fall-off-the-bone tender ribs basking in a symphony of beer, spices, and smoky goodness. Our curated collection of beer-braised ribs recipes offers a delectable journey for your taste buds. From classic barbecue flavors to international culinary inspirations, each recipe promises a unique taste adventure. Whether you prefer a sweet and tangy glaze or a robust, savory sauce, our selection caters to every palate. Dive into the realm of culinary delights and let the flavors dance on your tongue.
BARBECUED RIBS WITH BEER
These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.
Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
BEER-BRAISED COUNTRY-STYLE PORK RIBS
Provided by Food Network Kitchen
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 11
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
BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS
This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-
Provided by Bergy
Categories Pork
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
HONEY-BEER BRAISED RIBS
Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.
ROOT BEER BBQ RIBS
The slow cooker does a great job of creating super tender and juicy ribs. The yummy sauce has a mildly sweet flavor. -Mairyn S., Sandy, Utah
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside., Cut ribs into five serving-size pieces; sprinkle with salt and pepper. Place in a 5- or 6-qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.
Nutrition Facts : Calories 804 calories, Fat 55g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1378mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 46g protein.
BEER BRINED BABY BACK RIBS WITH HONEY BBQ SAUCE
Great ribs recipe. The brine keeps the meat moist and juicy. The sauce is quite tasty as well! Recipe adapted from "Simply Perfect Grilling". Make the sauce ahead of time to save time and effort before cooking!
Provided by PalatablePastime
Categories Pork
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
- You may cut your ribs into sections before brining, if desired.
- Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
- Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
- Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
- Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
- Prior to cooking, remove ribs from brine and pat dry; discard used brine.
- Using a drip pan, prepare a grill for indirect cooking.
- Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
- Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
- Add additional coals during cooking if needed.
- Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
- To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
- Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
- Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
- Use sauce on ribs as a baste; sauce can be prepared ahead.
BBQ RIBS WITH ROOT BEER BBQ SAUCE
Steps:
- For the ribs: Combine 12 cups water, the salt, molasses, cloves, cinnamon sticks and star anise in a large saucepan, bring to a boil and cook until the salt is dissolved. Remove and let cool.
- Put the ribs in a plastic container, pour the cooled brine over, cover and refrigerate for at least 4 hours and up to 24 hours, turning the ribs several times.
- Remove the ribs from the brine, rinse, pat dry and put on baking racks set over baking sheets. Refrigerate for several hours until the surface dries and forms a film.
- For the root beer BBQ sauce: Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the ginger and garlic and cook for 1 minute. Add the paprika and cook for 1 minute. Stir in the root beer and cook until reduced by half. Add the ketchup, brown sugar and molasses and cook over low heat until the flavors meld and the sauce reduces, stirring occasionally, about 30 minutes. Add the lemon juice and zest and season with salt and pepper.
- If using the kamado-style ceramic charcoal cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked hickory chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a disposable pan with some steaming liquid on the plate, and then put on the grill grate. Brush the ribs with some canola oil. Put the ribs on the grill, cover and cook until the ribs are tender and juicy, about 2 hours. Brush with the root beer BBQ sauce, turning occasionally, during the last 15 minutes of cooking.
- If using charcoal, set up the grill for direct and indirect heat. Brush the ribs with some canola oil. Start the ribs as above over indirect heat. Finish the ribs by moving them back over the hot coals and turning and basting with the root beer BBQ sauce for 15 to 20 minutes.
DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)
Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.
Provided by Papa D 1946-2012
Categories Meat
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
- Season the short ribs with salt and pepper, and then dredge in flour until well coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the dredged ribs until browned on each side, about 5 minutes per side.
- When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
- To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
- Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
- Place the lid on the slow cooker and set to low.
- Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
- Serve over egg noodles or rice and top with sauce.
Nutrition Facts : Calories 1618, Fat 133.8, SaturatedFat 56.7, Cholesterol 266.2, Sodium 1528.7, Carbohydrate 37.7, Fiber 2.2, Sugar 2.5, Protein 56.4
ROOT BEER BRAISED SHORT RIBS
With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe's secret ingredient is a high-quality root beer-one brewed with real ingredients, not artificial flavors-that adds complex, herbal notes to the braising sauce.
Provided by Justin Devillier
Categories main-dish
Time 5h3m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
- Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
- Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
- Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
- Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.
BRAISED HOISIN-BEER BEEF SHORT RIBS
The absolute best beef short ribs I've ever had. We used boneless, just because that was available and inexpensive, but bone-in would work too, and possibly be even better. Sounds like an odd combination - it is not. It just works. And most of the time required is totally inactive, so it is easy to make. Enjoy!
Provided by onylynx
Categories Main Dish Recipes Rib Recipes
Time 3h20m
Yield 4
Number Of Ingredients 8
Steps:
- Place ribs on a work surface and season generously with salt and pepper.
- Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
- Bake ribs uncovered in the preheated oven for 30 minutes.
- Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.
Nutrition Facts : Calories 981.1 calories, Carbohydrate 33.9 g, Cholesterol 141.7 mg, Fat 74.9 g, Fiber 2 g, Protein 35.1 g, SaturatedFat 28.4 g, Sodium 1143.1 mg, Sugar 17.4 g
BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS
Provided by Dave Lieberman
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
- Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
- Preheat the oven to 300 degrees F.
- Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
- Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
- Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
- Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.
BEER BRAISED BABY BACK RIBS - RICE COOKER
I found this recipe in the HSN cookbook. Debra Murray is the author. These are so tender that the meat falls off the bone.
Provided by accoty
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and pat dry the slap of ribs. Season ribs with salt rub.
- Turn rice cooker to cook and add oil. When hot add ribs and brown on meat side.
- Add beer, stock, and barbecue sauce. Press cook and let cook for 1 hour.
- Serving Ideas : Place steamer basket on top for the last ten minutes with 4 ears of corn.
ROOT BEER AND SESAME GLAZED RIBS
I used easy-to-find lamb shoulder chop steaks instead of Colorado lamb ribs, which were quite delicious but maybe a bit hard to track down. This will work with any rib: baby back, spareribs, beef ribs, you name it. As far as the root beer and toasted sesame glaze goes, as I sat eating the tender lamb with the sweet, aromatic, nutty sauce, I was a believer. The proper way to eat it is with your fingers.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 14h50m
Yield 8
Number Of Ingredients 11
Steps:
- Pour sesame oil, chile-garlic sauce, and 1 teaspoon salt in a bowl. Stir to dissolve salt. Place ribs onto a square of aluminum foil and brush sesame oil mixture onto ribs on both sides. Place ribs into a heavy resealable plastic bag.
- Pour root beer over the ribs and seal the bag. Refrigerate at least 12 hours, or overnight. Remove ribs from marinade; reserve marinade in a bowl and keep refrigerated.
- Preheat oven to 250 degrees F (120 degrees C). Place a large piece of aluminum foil onto a baking sheet.
- Place rib racks, meat-side up, onto the foil and season both sides with salt and black pepper. Place a piece of parchment paper on top of the meat; place another piece of foil over the parchment paper. Fold edges and seal sides to make an airtight package.
- Bake ribs in the preheated oven until almost fork-tender, about 2 hours. Open foil packet and test for doneness; a fork inserted into the meat will go in with some effort.
- Transfer reserved marinade to a small saucepan. Add garlic, green onions, and rice vinegar to marinade and bring to a boil. Reduce heat to medium-high and cook until sauce is reduced by half, about 5 minutes; stir often.
- Pour pan juices from foil packet into saucepan with the sauce. Add Asian chile pepper sauce. Bring back to a simmer and cook sauce until slightly thickened to a glaze, about 5 more minutes.
- Increase oven heat to 450 degrees F (230 degrees C). Line another baking sheet with foil and transfer ribs to baking sheet.
- Brush both sides of ribs with thickened glazing sauce. Cook in hot oven until glaze begins to cook onto meat, 6 to 7 minutes. Brush another coat of glaze onto the ribs; repeat 4 more times, cooking 5 to 6 more minutes per time, until meat is shiny, glazed, browned, and fully fork-tender. Brush 1 more coat of glaze onto meat.
- Sprinkle ribs with sesame seeds and cook for 5 more minutes to set the last glaze coat.
Nutrition Facts : Calories 420 calories, Carbohydrate 6.3 g, Cholesterol 99.1 mg, Fat 32.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 12.3 g, Sodium 614.3 mg, Sugar 5 g
BRAISED HOISIN BEER SHORT RIBS
Make and share this Braised Hoisin Beer Short Ribs recipe from Food.com.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
- Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
- Preheat the oven to 300 degrees F.
- Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
- Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
- Serve with Creamy Mashed Yukons and Sesame Snow Peas.
BEER N BBQ BRAISED COUNTRY-STYLE PORK RIBS
The best BBQ Country Ribs I have ever ate much less made!! I love this recipe and hope that you do too! It is another family favorite!! It is a little time consuming but u could always just put them in the crock pot and forget about 'em! And baked beans is a perfect side dish for them!
Provided by Leigh Montgomery-Owens
Categories Ribs
Time 3h20m
Number Of Ingredients 10
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!!!
BEER-BRAISED RIBS IN BARBECUE SAUCE (PRESSURE COOKER)
This is a quick, easy way to cook country style pork ribs. I've adapted this recipe from "Pressure Perfect" by Lorna Sass.
Provided by Hey Jude
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour the beer, water and vinegar into a 6-quart or larger pressure cooker; add ribs, arranging them so none are right on top of each other, though they do not have to be submerged in the liquid to cook properly.
- Lock the lid in place and heat to high pressure over high heat, then lower heat so that pressure is maintained; cook 15 minutes and then turn off the heat and release the pressure (I carefully place the cooker in the sink and run cold water over the side of it, this releases the pressure quickly).
- Carefully remove the lid, tilting the cooker away from you to allow the steam to escape.
- Heat your oven to 400°; transfer ribs to a foil-lined baking pan and brush the barbecue sauce on all sides of the ribs; roast until browned and crisp on top, about 10 minutes; turn the ribs over, brush with more sauce and roast about 5 more minutes.
- Serve with more sauce, if you like.
CREAMY GRAVY-COVERED, BEER-BRAISED COUNTRY-STYLE PORK RIBS
Country-style pork ribs are about the cheapest meat available on a regular basis in the store. Due to this, my family eats them fairly regularly. Although we like barbecued country-style pork ribs, we needed a change. This recipe is a compilation of what I liked best from different recipes and put them together to make my own. My 10-year old son deemed "the best ever!" Hope you like this change from the ordinary.
Provided by NewNerdMom
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix salt, pepper, garlic powder, and onion powder in small bowl or Ziploc bag and then sprinkle liberally over ribs. Allow the seasoned ribs to sit for about 20 minutes at room temperature.
- Heat oil in large heavy-bottomed, oven-proof Dutch oven (love my enameled cast iron Dutch oven for this). Brown the ribs on all sides. Do NOT crowd them while browning, if it takes two batches, let it take two batches (otherwise they just steam and won't develop a nice sear).
- Once ribs have browned well, remove them to a plate.
- Preheat oven to 375°F.
- There should be ample rendered fat, but if there is more than about 4 tablespoons, remove the excess. Place all sliced onions in the bottom of the pan and allow them to start to take on just a bit of color.
- Pour in about 1/4 can of beer to deglaze the bottom of the pan while the onions continue to cook.
- Once the bottom of the pan is deglazed, return ribs to the pan (with any of juices on the plate). Pour in the rest of the beer. This should just barely cover all of the ribs and onions.
- Cover and bake at 375°F for 1 1/2 to 2 hours.
- When you remove the Dutch oven from the oven, be prepared for the onions to have cooked down into gooey lusciousness, and the sides of the pan to look like a disaster. Don't worry - it will taste great.
- Remove the ribs (which will be falling apart tender) and the onions from the pan.
- Turn oven down to 325°F.
- Use the water that you will be using to make the pork gravy mix with to "deglaze" the bottom on the pan, then add the mix according to the instructions on the packet. (I originally did try using canned gravy but it tasted "canned.") Once the gravy has thickened, mix in cream of mushroom soup, the dry onion soup mix and the mushrooms.
- Place ribs and onions back in the Dutch oven and stir so that the gravy is covering the ribs.
- Cover the Dutch oven again, and return to the oven heated to 325°F.
- Cook for about 1 hour.
- Serve with mashed potatoes, noodles or rice.
OVEN-BAKED SHORT RIBS WITH PORTER BEER MOP
Provided by Amy Thielen
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the ribs: Preheat the oven to 325 degrees F.
- Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.
- For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth.
- Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
- To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.)
- Brush the mop on both sizes of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.
SPICY ROOT BEER AND BOURBON GLAZED BABY BACK RIBS
This is one of Emeril's. I haven't tried it yet but we intend to fire up the grill this Memorial Day and this is on the menu for sure! I wanted to put it out here so I didn't lose it and maybe some other folks will want to try it out. Let me know if you like it!
Provided by ThreeGoodCooks
Categories Pork
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
- Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
- Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
- Remove the glaze from the stove and strain though a fine mesh strainer.
- Reserve and keep warm, until ready to use.
- Preheat the oven to 275 degrees F.
- Place the ribs on a sheet pan or baking sheet.
- In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
- Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
- Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
- Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
- Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
- Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
- Adjust the oven to the broil setting and position the oven rack to the lowest rung.
- Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
- Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
- Remove the ribs from the oven and lay on a cutting board meaty side down.
- Use a sharp knife to cut the ribs apart.
- Serve the ribs with some of the leftover glaze on the side, if desired.
Nutrition Facts : Calories 906.6, Fat 49.5, SaturatedFat 17.9, Cholesterol 191, Sodium 1997.4, Carbohydrate 44, Fiber 2, Sugar 37.2, Protein 53.2
JUNIPER-AND-BEER-BRAISED SHORT RIBS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
- Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
- Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
- Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for beer ribs, but you can also use spare ribs or St. Louis-style ribs.
- Trim the ribs: Remove the excess fat and silver skin from the ribs before cooking.
- Season the ribs: Season the ribs with a rub made from your favorite spices. Common spices used for beer ribs include garlic powder, onion powder, paprika, cumin, and chili powder.
- Preheat the oven: Preheat the oven to the temperature specified in the recipe.
- Add the beer: Pour the beer into a roasting pan or baking dish. The beer should come about halfway up the ribs.
- Cover the ribs: Cover the ribs with foil or a lid.
- Cook the ribs: Cook the ribs in the oven for the time specified in the recipe. Check the ribs regularly to make sure they are not overcooked.
- Serve the ribs: Serve the ribs with your favorite sides, such as corn on the cob, baked beans, or coleslaw.
Conclusion:
Beer ribs are a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a mouthwatering meal that your family and friends will love. So next time you're looking for a tasty and satisfying dish, give beer ribs a try.
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