Weekly Winner (Belated)… Porky Goodness!

Last week got away from me a bit.  I meant to post this on Saturday in keeping with my weekly theme but never quite got around to it.  See, it was St. Patrick’s Day…. and I’m in Chicago.  If you know Chicago and their craziness about St. Patrick’s Day (or St. Paddy’s Month) as it is known here… you’ll understand.

Anyway, I made these Beer-Braised Country-Style Pork Ribs not for St. Patrick’s Day but for a simply Sunday dinner last week.  They are, without a doubt, some of the most succulent pieces of meat I have ever prepared.  Very easy too, since most of the magic is done in the oven with no human interaction except for a bit of turning and stirring.  I got the recipe from the Food Network Magazine and it is definitely a keeper… and a winner, in my book!



Beer-Braised Country-Style Pork Ribs

Serves 6-8


  • 4 pounds bone-in country-style pork ribs
  • Kosher salt
  • 1 1/2 teaspoons hot paprika
  • 3 tablespoons extra-virgin olive oil
  • 3 medium onions, peeled and cut into wedges
  • 1 12-ounce bottle amber ale
  • 1 1/2 cups low-sodium chicken broth
  • 2 bay leaves
  • 6 sprigs thyme
  • 2/3 cup apple cider vinegar
  • 3 tablespoons honey


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.

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