Preheat the oven to 425 degrees. Pat the ribs dry, season with salt and sprinkle with 1/2 t. paprika. Heat the EVOO in a large Dutch oven over medium heat. Add the ribs in batches and cook and cook until browned, about 8 minutes per side. Romove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 t. paprika and season with salt.
Add 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 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 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.
Originally Submitted
6/28/2012
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