Beer-Braised Country-Style Pork Ribs

Beer-Braised Country-Style Pork Ribs
You can never have too many main course recipes, so give Beer-Braised Country-Style Pork Ribs a try. Watching your figure? This dairy free recipe has 541 calories, 45g of protein, and 32g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up pork ribs, chicken broth, bay leaves, and a few other things to make it today. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

1
Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika.
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2
Heat the olive oil in a large Dutch oven over medium heat.
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3
Add the ribs in batches and cook until browned, about 8 minutes per side.
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4
Remove to a plate.
5
Add the onions and cook until browned, about 10 minutes.
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6
Add the remaining 1 teaspoon paprika and season with salt.
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7
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.
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8
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.
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9
Mix the vinegar and honey in a measuring cup.
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10
Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat.
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11
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
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Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pinot Noir, Shiraz, and Zinfandel are my top picks for Pork Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. You could try Twomey Cellars by Silver Oak Russian River Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.
Twomey Cellars by Silver Oak Russian River Pinot Noir
Twomey Cellars by Silver Oak Russian River Pinot Noir
Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.
DifficultyExpert
Ready In2 hrs, 15 m.
Servings8
Health Score9
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