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Beer Braised Pork Ribs - Country Ribs - Boneless Pork Ribs Recipe

Mustard and Beer Braised Pork Ribs

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Author: Michelle Goth
These meaty braised country-style pork ribs have so much savory flavor and are fall off the bone tender!
4.77 from 21 ratings
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Ingredients
 

  • 1 tablespoon vegetable oil
  • 2-2.5 pounds boneless country-style ribs
  • ½ cup diced celery
  • ½ cup diced onion, white or yellow
  • ½ cup diced carrot

For the braising liquid:

  • 12 ounces light beer
  • ¾ cup chicken broth
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Worcestershire sauce

For the dry rub:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dry mustard powder
  • ⅛ teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon chili powder

Instructions
 

  • Preheat oven to 275 degrees Fahrenheit.
  • In a small bowl, make dry rub by mixing ingredients together.
  • In a Dutch oven or large heavy-bottomed pot, add oil. Heat on medium high heat.
  • Pat pork ribs dry with paper towel, then rub the entire surface area of the ribs with the dry rub: onion powder, garlic powder, mustard, black pepper, salt, chili powder.
  • Place ribs in hot oil in 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. Turn when the meat starts to render golden brown.
  • Remove ribs from Dutch oven and place on a plate to rest.
  • Add celery, onion, and carrot to the same pot. Sauté 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 pot, then add the braising liquid ingredients: beer, chicken stock, tomatoes, whole grain mustard and Worcestershire sauce to the pot. Stir gently to combine.
  • Place pot in oven, covered, and bake for 3 hours on middle rack.
  • Remove from oven, and check pork for doneness. The pork ribs should be fork tender and pull apart easily.
  • If desired, reduce braising liquid on the stovetop to make a gravy.
  • Serve warm.

Notes

Pork should be fork tender and shred easily when done. The liquid left in the pan can be reduced or thickened and used as a gravy. It's delicious!
Yes, you can make this in a crock pot! Sear the ribs and vegetables, then transfer to your slow cooker and cook for up to 8 hours on low heat and 3-4 hours on high heat.
Serving: 1, Calories: 993kcal, Carbohydrates: 9g, Protein: 92g, Fat: 65g, Saturated Fat: 23g, Polyunsaturated Fat: 39g, Cholesterol: 327mg, Sodium: 584mg, Fiber: 3g, Sugar: 4g
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