Friday Food \ Beer-Braised Ribs

Beer-Braised Ribs

Recently there was an article published about what fathers wanted the most during father’s day, researched by a Dutch liquor store, involving 559 men. According to the outcome fathers apparently want to sleep till late, do nothing during the day and have a drink. That’s a little different than mothers, who love to be spoiled on their honouring day. Since June 19 is the day that daddy’s get to say what they want we thought of a recipe that almost every man would love, beer-braised ribs.

Ingredients

1 rack pork loin back ribs, around 3 pounds
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
10 allspice berries
2 or 3 3-inch cinnamon sticks
10 nickel-sized slices unpeeled fresh ginger or 1 tablespoon ground ginger
5 dried red chilies or a teaspoon of cayenne
5 cloves garlic, lightly smashed
1 bottle dark beer, like Guinness or any porter

Method

Preheat oven to 300°F. Remove the membrane from the bottom side of the ribs and split the rack into two. Season liberally with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can be covered later. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.

Add allspice, cinnamon, ginger, chilies and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, about 1 hour.

Heat broiler. Drain meat and sprinkle it with salt and pepper. Broil on both sides until brown and crisp, about 1 to 2 minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.