Stout Braised Country Style Pork Ribs
- 3 lbs Copperwood Country-Style Pork Ribs
- 1/4 cup flour
- salt and pepper, to taste
- 2 tbsp vegetable or olive oil + 1 more (for onion)
- 1 onion, chopped
- 2-3 cloves garlic, chopped
- 12 oz stout or dark beer
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (increase to taste)
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tbsp corn starch (optional, if making gravy)
- 1 scotch bonnet pepper
- A few sprigs of thyme
- Fresh cracked pepper
- Irish Potatoes – or any sides of choice
STOVE TOP ONLY
- Mix the flour with salt and pepper and coat the ribs nicely, shake off excess.
- Heat a Dutch oven, braiser or a heavy pot with a lid over medium-high, add the vegetable oil and brown the ribs, working in batches. Set them aside and add the rest of the oil and the chopped onion and garlic, lower the heat to medium.
- Once the onion and garlic soften a bit, deglaze with the beer, scraping off the brown bits from the bottom of pan. Use the entire beer, then add the beef stock, the brown sugar, the soy, Worcestershire and the balsamic. Stir well. Place the browned ribs in the braising liquid.
- Cover the pot with lid and lower the heat to low. Cook until the meat is tender to your liking, about 2 hours, possibly up to 3.
STOVE TOP & OVEN
- Pre-heat the oven to 300 F. Perform steps 1 thru 3 above. Cover the pot with a lid and transfer to the oven. Cook for about 2 hours and check for tenderness. If required continue braising a bit longer until satisfied with the tenderness of the meat.
STOVE TOP & SLOW COOKER
- Using a heavy pan or pot to perform steps 1 to 3 but transfer the braising liquid to a slow cooker first and then place the country style pork ribs inside.
- Braise until the meat reaches your desired tenderness. On slow about 4 hours, on high about 2 1/2 hours - it depends on your slow cooker. These times are guidelines, so simply test the ribs occasionally and stop cooking once you are satisfied with their tenderness. Also, monitor the level of the braising liquid and if it really reduces a lot, add a bit of water.
TO MAKE GRAVY
- With a spoon skim the fat from the braising liquid after you remove the ribs. You can leave a bit for flavor but remove most of it.
- Strain the skimmed liquid and discard the solids. Return the strained juices to the braising pot or transfer them to a saucepan.
- Bring to gentle boil until the liquid is reduced to your desired thickness. Alternatively, mix a slurry (1 tbsp corn starch dissolved in 1 tbsp cold water) and add it to the simmering liquid while you stir. The sauce will thicken fast.