These meaty beer braised pork ribs have so much flavor and are fall off the bone tender! They use the country-style cut of pork ribs which makes this a very inexpensive dish.
I am deep in the awesomeness that is fall right now. The leaves are changing here, and it’s gorgeous. We took a trip to the pumpkin patch yesterday morning, followed by a LONG family nap, and dinner. Last night after Eli went to bed, we put a firepit up in the backyard. I wore my husband’s gigantic sweatpants and sweatshirt and happily drank my wine.
I realize that in many parts of the country, it’s still hot. I also realize that some of you are already getting snowed on (I’m so sorry). But, I’m reveling in this perfect Midwestern fall and all that comes with it, including savory, hearty foods. I LIVE for this type of food. This type of cooking just comes naturally to me.
Lately, I’ve noticed that pork is on sale. And by now, you’ve probably realized that I LOVE me some pork! Our local store has been having Country-Style Pork Ribs on sale for the past few weeks. This cut is typically ribs side of a pork loin and is very meaty. You may see them with bone-in or bone removed, either is great for this recipe. This cut is PERFECT for braising. This is 100% what this cut is made for. Think beef spare ribs, but even meatier and less fatty.
So, what do I mean when I saw these are perfect for braising? These ribs are not a super high quality cut of meat, and they aren’t usually a consistent width or length. Braising is so forgiving and will render these ribs SO tender, you’ll only need a fork to eat them. I braise a lot of cuts, and have learned a few tips and tricks along the way.
First, you definitely need to sear the meat. These helps add a ton of flavor to the meat by giving it a caramelized crust. It also helps keep the meat’s juices in. I truly believe a good sear is the difference between most restaurant quality food and home cooking. Next, add a variety of items to the braising liquid. Stock or broth works, but you’ll also want to add some flavor boosters like a good mustard, wine, beer or even jam/honey. Finally, make sure that the meat isn’t 100% submerged. Just the tips of the meat should be sticking out of the top of the liquid.
I serve these beer braised pork ribs with my famous Caramelized Onion and Bacon Mashed Potatoes. Enjoy!
- 2 tbsp olive oil
- 2-2.5 lbs country-style pork ribs
- 1/2 tsp dry mustard powder
- 1/8 tsp pepper
- pinch of salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup diced celery
- 1/2 cup diced onion (white or yellow)
- 1/2 cup diced carrot
- 12 ounces beer
- 3/4 cup chicken stock
- 2 tbsp whole grain mustard
- Preheat oven to 275F.
- In a dutch oven or large pot, add olive oil. Heat on medium high heat.
- Pat pork ribs dry with paper towel, then rub them with dry mustard, pepper, salt, onion powder and garlic powder.
- Add ribs to dutch oven, allow to sear in oil for about 3 minutes each side. Do not move them around once they're placed, allow them to sear in the same spot for the 3-4 minutes, THEN they should turn easily. Sear each side of the rib for 3 minutes.
- Remove ribs from dutch oven and place on a plate to rest.
- Add celery, onion, and carrot. Saute for about 5 minutes, until slightly softened and browned. Stir frequently, scraping up any bits of pork or oil stuck to the bottom of the pan.
- Return the pork ribs to the pan, then add beer, chicken stock and whole grain mustard to the pot. Stir lightly to combine. Place pot in oven, uncovered, and bake at 275F for 2.5 hours on middle rack.