Servings: 4 to 6
Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they’re broiled until browned and then braised with beer and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving.
Make Ahead Tips
You can braise the ribs and make the sauce up to 1-1/2 hours ahead and keep them at cool room temperature. Brush the ribs with sauce and finish them under the broiler just before serving.
I expect more from a recipe that uses four pans and takes hours to make. It was good but not great.In hindsight, one mistake was trying to double the sauce. It took forever to cook down and I was forced to use it before it had thickened.On the plus side, I served it with Roasted Rosemary Butternut Squash & Shallots. That recipe was a find. No comments on the ribs but everyone loved the squash!
These ribs are yummy! I used baby backs cut into three rib sections,and they were really tender! Will definitely make these again!
These ribs are yummy! I used baby backs cut into three rib sections,and they were really tender! Will definitely make these again!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review