Beer Braised Ribs Recipes

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.

Steps:

• Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
• Prepare a charcoal grill.
• Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
• Preheat the oven to 300 degrees F.
• Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
• Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
• Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
• To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
• Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
• Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.

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).

Steps:

• Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.