Beowulf Porter Ribs
Dutch Oven (or similar pan for braising)
4lbs of pork ribs (preferably country style- bone in)
1 qt beef stock
16 oz. Beowolf Robust Porter
2-3 TBSP of olive oil
Pinch garlic powder
3 TBSP butter
2 whole yellow onions
6 cloves of garlic
3 TBSP of dried rosemary (or to taste)
2 TBSP black pepper
2 TSP salt
1 C of floup
-Place beef stock and 4oz. of Beowolf into sauce pan and reduce to about one cup. Remove from heat and set aside when finished. This can cook while the rest is braising.
-Combine 1 TSBP pepper and 1 TSP salt in with flour. Mix well. Dredge ribs in flour mixture prior to braising.
-Heat olive oil and garlic powder until slightly smoking in large Dutch oven or frying pan.
-Braise ribs (may have to cut up baby back ribs- if using- to fit) 2-3 minutes on large sides, 1-2 minutes on sides. Use judgment- until golden brown.
-Thick slice one onion, 1 TBSP butter, and half the garlic, minced. Place in bottom of crock pot with remainder of Beowolf beer.
-Layer braised ribs- sprinkling salt, pepper, Rosemary, and remaining minced garlic between. 1 TBSP butter in middle.
-Top with remaining butter and onion (cubed). Pour reduced beer and beef stock mixture over ribs.
-Cover crock pot and cook on high heat for 4.5 hours.
Notes: depending on the moisture of the ribs, juice from beer and beef stock might be very high when finished. Remove some if needed, but recommend leaving enough liquid in so it falls 1/2 way. Onions can make the shredded ribs too soft- optional for more flavor- cubed onions can be removed after cooking.
Recipe by Heather Lettieri