Braised Country Style Ribs with Stout (Oven, Stove-top or Slow cooker)

Country style ribs are shown stacked over an oval metal serving dish, brushed with shiny BBQ sauce and garnished with green onion.

Braised Country Style Ribs with Stout (Oven, Stove-top or Slow cooker)

Beer braised country-style pork ribs with delicious sauce made from the braising liquid. You can prepare them on the stove-top, or start them on the stove top and finish them in the oven or a slow cooker.

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Prep Time: 5

Cook Time: 2 30

Total Time: 2 35

Servings: servings

Calories: 697kcal

Author: Milena Perrine

Ingredients

3 lbs country-style pork ribs
¼ cup flour
salt and pepper to taste
2 tablespoon vegetable or olive oil + 1 more for onion
1 onion chopped
2-3 cloves garlic chopped
12 oz dark beer stout, porter, brown ale of a dark lager
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce increase to taste
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon corn starch optional, if making gravy

Instructions

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 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 thru 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 ½ 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/FINISHING SAUCE

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 sauce pan.
Bring to gentle boil until the liquid is reduced to your desired thickness. Alternatively, mix a slurry (1 tablespoon corn starch dissolved in 1 tablespoon cold water) and add it to the simmering liquid while you stir. The sauce will thicken fast.

Notes

*If you are not using a Dutch oven or braiser etc. you can brown the ribs, make the braising liquid in a pan/pot and then transfer all to a baking dish. Cover it tightly with foil and braise that way. Check the braising liquid level and add some water if needed.

NOTE: Nutritional information does not reflect the fact that most of the fat rendered during braising is removed from the dish and not consumed. Things are better than they appear:)

Nutrition