Sunday, October 17, 2010

Beer Braised Pork Ribs


1/2 tsp each: chili powder, curry powder, cumin, coriander, kosher salt
1/4 tsp each: black pepper, crushed red pepper
1 tsp vegetable oil
1 rack ribs or 2-3 lbs bone-in spare ribs or 1 1/2-2 lbs boneless country ribs
1 12 oz can beer (something you would drink, the flavor will carry)

Mix the spices together and rub all over the meat. Let sit 15-20 minutes.

Heat oven to 325 degrees.

Heat 1 tsp vegetable oil in a non-stick skillet on medium-heat heat. Brown ribs on all sides and transfer to a 9"x13" baking dish. Pour beer into the skillet and whisk or stir to deglaze the pan (loosen up all the brown bits from the meat/seasonings). Pour the beer over the ribs and cover tightly with foil. Cook 2 hours without opening the foil or disturbing.

Remove ribs from oven and raise heat to 375 degrees. Turn the ribs over and baste with the beer/juices. Put back in the oven, and every 15 minutes turn the ribs oven and baste for 1 hour, or until all the liquid is absorbed. Let stand 5 minutes before serving.

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