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These meaty beer braised pork ribs have so much flavor and are fall off the bone tender! They use the boneless 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 our son 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 grabbed my notebook where I jot down recipe ideas and dreamed up some comfort food recipes to try, including these incredible Beer Braised Pork Ribs!
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. I was raised on meat and potatoes, so nobody that knows me is surprised!
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 rib cut is PERFECT for braising. I truly believe braising is what this cut is made for. Think beef spare ribs, but even meatier and less fatty. Braising adds tenderness where a fast, hot cooking method would render the pork tough!
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.
Tips for Perfect Beer Braised Pork Ribs
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. If you love this braised pork ribs recipe, I think you’ll also enjoy:
- Sous Vide Pork Chops with Creamy Pan Gravy
- Marinated Charcoal Grilled Pork Chops with Kingsford
- Grilled Bacon Wrapped Pork Tenderloin
- Lemon Pepper Pork Chops
- Vietnamese Pork Rice Bowls