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 RIBS
Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.
Provided by Eddie Jackson
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
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.
IRISH BEER BRAISED BABY BACK RIBS
I decided to cook these ribs in my Counter Top Roaster for this past holiday. I used smoked salt and liquid smoke to give the ribs that out door smoked flavor. Using your counter top Roaster is a great way to cook ribs and other items without heating up the entire house. My husband loves Baby Back Ribs, and I decided to infuse...
Provided by Rose Mary Mogan
Categories Ribs
Time 6h40m
Number Of Ingredients 10
Steps:
- 1. Remove the silver skin from the back side of the ribs. By using a sharp knife, place the tip of the knife near the outer edge of the bone, and lift the membrane carefully and pull to remove. This allows the spices to penetrate the ribs, and the ribs to get very tender during the cooking process.
- 2. Combine all the spices in a small bowl, then pour into a food processor and blend together, then season the ribs liberally on both sides. Allow to marinate at least an hour or two, but preferably over night., so that the spices can penetrate the ribs. If refrigerated over night, allow ribs to come to room temperature for at least an hour or so before placing in the roaster.
- 3. Brush both sides of ribs liberally with the liquid smoke. Using about 1/4 cup per each slab of rib
- 4. Follow manufacture's direction to preheat roaster. I preheated @ 325 degrees F.While roaster is preheating. Add in the rack Spray rack with non stick cooking spray. Then pour in the 2 cans of beer. This will create moisture while the ribs are cooking and prevent them from becoming dry during the cooking process. The beer should always be BELOW the bottom of the rack.
- 5. Place each slab of ribs on the rack with the top side facing up. Add the lid and allow to cook for about 4 hours or until ribs are tender. Check periodically to make sure there is still liquid in the bottom of the roaster. May add additional Beer or water or other liquid of choice if needed.
- 6. Once fully cooked brush ribs on both sides with your favorite Barbeque Sauce. I used Sweet Baby Rays. Allow to continue cooking for 10 to 15 additional minutes if desired, before serving.
WHO LOVES YA BABY-BACK?
On Good Eats, Alton Brown's Who Loves Ya Baby-Back recipe for ribs starts with a flavorful dry rub of brown sugar, chili powder and other spices.
Provided by Alton Brown
Categories main-dish
Time 4h35m
Yield 2 slabs ribs
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees.
- In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
- Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
- Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
ROOT BEER BABY BACK RIBS
I copied this recipe from the internet quite some time ago and just now getting around to trying it. While I prefer to grill my ribs outside, the weather today wasn't cooperating so we gave this one a shot. We thought the sauce was pretty tasty and even though we prefer our ribs off the grill, this is a great recipe for the crock pot.
Provided by Sassy in da South
Categories Pork
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix root beer, ketchup, orange juice, molasses, Worcestershire sauce, garlic, onion, paprika, ginger and hot sauce in a medium sauce pan. Whisk in 2 tbsp cornstarch and bring to a boil. Simmer a few minutes until thickened slightly.
- Remove fatty membrane from underside of ribs and season with salt and pepper.
- Place ribs in crock pot (you may have to cut each rack in half so they will fit) and cover with sauce. Cook on low for 4-5 hours. Move ribs around every hour or so, so they all have a turn being submerged in the sauce.
Nutrition Facts : Calories 169.4, Fat 0.4, SaturatedFat 0.1, Sodium 818.1, Carbohydrate 43.2, Fiber 0.5, Sugar 33.3, Protein 1.5
BEER BRAISED SHORT RIBS - DUTCH OVEN
This Beer Braised Short Ribs - Dutch Oven recipe will transform beef short ribs into the most tender, succulent, and richly flavored feast you could ever imagine. The depth of flavor is unbelievable.
Provided by jrobertfl
Categories Meat
Time 2h28m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Add oil to dutch oven, set stovetop burner to medium-high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
- 3. Remove short ribs from Dutch oven and set aside.
- 4. Add onions to Dutch oven and saute in remaining oil until tender and beginning to brown.
- 5. Add garlic, celery, and carrots and saute for five minutes longer.
- 6. Add tomato paste and sugar, cook for a minute longer.
- 7. Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.
- 8. Return meat to the dutch oven and add remaining ingredients.
- 9. Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
- 10. Taste for salt and adjust as need. This recipe really shines when properly salted.
- 11. The stew can be enjoyed right away, however, the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350-degree oven for 1 - 1/2 hours.
Nutrition Facts : Calories 1303.7, Fat 114.6, SaturatedFat 48.5, Cholesterol 230.2, Sodium 907, Carbohydrate 14.1, Fiber 1.5, Sugar 7.4, Protein 45.9
BRAISED BABY BACK RIBS
Make and share this Braised Baby Back Ribs recipe from Food.com.
Provided by Steve_G
Categories Pork
Time P1DT3h
Yield 1 Rack, 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine rub* ingredients in a plastic bag, shake to mix.
- Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
- Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
- For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
- Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
- Form a pan with the foil.
- After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
- Soak some more chips.
- Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
- Replace lid on grill.
- Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
- Turn over about 1/2 way through the cooking process so they finish curved side up.
- Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
- To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
- You can brown them under the broiler right in the foil pans if coals are not hot enough.
- This procedure can be replicated on a two (or more) zoned gas grill.
- Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
- Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
- *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.
Nutrition Facts : Calories 221.9, Fat 0.2, Sodium 23.3, Carbohydrate 56.8, Fiber 0.9, Sugar 53.8, Protein 0.6
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 '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.
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.
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.
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BEER-BRAISED BABY BACK RIBS WITH ORANGE-TAMARIND SAUCE
From foodandwine.com
5/5 Total Time 2 hrs
- In a large pot, combine the lager, baby back ribs, carrots, celery and onion and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours. Transfer the ribs to a work surface and let cool. Cut in between the ribs at 2-rib intervals.
- In a large saucepan, heat the bacon fat. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and ginger and cook for 5 minutes longer. Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard and Worcestershire sauce and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor.
- Light a grill. Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes. Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer. Serve the ribs with extra sauce for dipping.
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