- 4 pounds bone-in country-style pork ribs
- Kosher salt
- 1 1/2 teaspoons hot paprika
- 3 tablespoons extra-virgin essential olive oil
- 3 medium onions, peeled and reduce 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 treatment
- 3 tablespoons honey
Preheat the oven to 425 levels F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the essential olive oil inside a large Nederlander oven over medium heat. Add some ribs in batches and prepare until browned, 8 minutes per side. Remove to some plate. Add some onions and prepare until browned, about ten minutes. Add some remaining 1 teaspoon paprika and season with salt.
Add some beer provide a boil and prepare before the liquid is reduced by half, 8 minutes, scraping up the foot of the pot having a wooden spoon. Add some chicken broth, bay leaves and thyme once the liquid starts to simmer. return the ribs towards the pot and transfer towards the oven. Prepare, uncovered, turning the ribs a couple of times, before the meat is nearly tender, about one hour.
Mix the vinegar and honey inside a calculating cup. Take away the pot in the oven and put around the stovetop provide a simmer over medium heat. Add some vinegar mixture and produce to some boil, then return the pot towards the oven. Still braise. uncovered, before the ribs are tender, 15-20 more minutes. Return the pot towards the stovetop and transfer the ribs to some plate. Bring the sauce to some boil over medium heat skim from the fat and prepare until thickened, ten to fifteen minutes. Return the ribs towards the pot as well as heat through. Discard the bay leaves and thyme.
Photograph by Disadvantage Poulos
Recipe thanks to Food Network Magazine