Meaty Monday: Braise+Broil Stone IPA Pork Ribs

Can you say no to ribs? Of course not. I mean, unless you are a vegetarian, but I bet that somewhere deep inside the core of a meateschewer, the sight of ribs creates a feeling of temptation and warmth.

hoganatomyI usually get a rack of baby backs or St. Louis, but I was not going to smoke these. No, these ribs would get a long, slow braising in Stone Brewing Company IPA. These ribs would need to withstand a low, slow and wet heat. Country-style ribs come from the shoulder of the pig, the same region where the pig from which pulled pork comes. They are thicker, hardier, and stand up when slow cooked in liquid.

That’s not to say that I don’t think St. Louis or baby back ribs would not work in this recipe. I’m just not sure that they would work as well, as the fat would cook away from the ribs and leave you with little to hold things together. This could be problematic when you find yourself having to mop them with sauce and broil after braising, as you would definitely need to do. Stick with the country-style, bone-in if you can find it.

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What did the beer bring? Well, Stone’s IPA has a robust hop flavor, which means bitterness (it scores 77 International Bittering Units; the lower the number, the less bitter) and a crisp pine and citrus notes. The beer penetrated the meat nicely, keeping it moist and imparting a solid ale flavor. The other spices provide depth, but the beer is really a winner here.

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WHAT WORKED: The country-style ribs are built for this sort of dish.

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WHAT DIDN’T: I used a touch too much cinnamon.

EASE OF PREPARATION: Easy. 

BEST FOR: A weekend dinner.

SERVE WITH: An IPA or hoppy pale ale.

DISCLAIMER: Stone Brewing Company provided the beer used in the creation of this recipe. No compensation was received.

Braise+Broil Stone IPA Pork Ribs
By Jared Paventi

  • 4 lbs. bone-in country-style pork ribs
  • 2 tbsp. vegetable oil (I used canola)
  • kosher salt and freshly ground black pepper
  • 1/3 cup rice vinegar
  • 15 allspice berries
  • 2 tsp. ground cinnamon
  • 2 tsp. cayenne pepper
  • 3 cloves garlic, minced
  • 22 oz. bottle of Stone IPA

Preheat your oven to 300 degrees

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2014-12-22 at 15-24-53Heat oil in a Dutch oven over medium-high. Season the ribs well with salt and pepper, and add them to the pan in a single layer and sear. Give the ribs a nice brown color on each side, about 6 to 8 minutes. Repeat as needed to brown all of the ribs, transferring the cooked ribs to a plate.

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Use the vinegar to deglaze the pan, scraping up any browned bits of meat stuck to the pan. Return the meat to the pan. Add the allspice, cinnamon, cayenne, and garlic. Pour in the beer, attempting to get all of the ribs wet with beer in the process. Bring to a boil, then return the ribs to the pan. Return to a boil, cover, and transfer to the oven. Cook 2 hours.

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2014-12-22 at 18-08-20Remove from the oven and preheat your broiler on high. Line a baking sheet with foil and transfer the ribs to the pan. Broil 2 to 3 minutes until the ribs are crisp on the outside.

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