HONEY-BEER BRAISED RIBS
Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.
BEER RIBS
Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.
Provided by Eddie Jackson
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
BEER-BRAISED SHORT RIBS
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 6h15m
Number Of Ingredients 17
Steps:
- First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
- The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
- Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
- To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).
Nutrition Facts : Calories 774 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 9.7 milligram of sodium
BARBECUED RIBS WITH BEER
These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.
Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS
This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-
Provided by Bergy
Categories Pork
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
- Place the ribs in an oven proof pan and scatter the onions all around them.
- Pour in the beer and seal with a lid or tin foil.
- Bake at 375F until the pork is tender 1 1/2- 2 hours.
- Pour out the beer.
- Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
- Enjoy.
JUNIPER-AND-BEER-BRAISED SHORT RIBS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
- Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
- Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
- Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.
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