Beer Braised Ribs
- 1 rack Pork loin back ribs, around 3 pounds
- Ground black pepper
- 2 tbsp Vegetable oil
- 10 Allspice berries
- 2 or 3 3-inch Cinnamon sticks
- 10 nickel-sized slices Unpeeled fresh ginger, or 1 tablespoon ground ginger
- 5 Dried red chilies, or tsp of cayenne
- 5 cloves Garlic, lightly smashed
- 1 bottle Dark beer, like Guinness
- Preheat oven to 300°F.
- Split the rib rack into two pieces and season liberally with salt and pepper.
- Heat oil over medium-heat heat in a deep ovenproof skillet. Once oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
- Stir in the allspice, cinnamon, ginger, chilies and garlic. Add beer and bring to a boil. Cover pan and put it in the hot oven and cook until meat is tender, about 1 hour.
- Remove ribs from the oven and turn on the broiler.
- Drain the ribs, pouring liquid into a pot, and season with salt and pepper. Broil on both sides until brown and crisp, about 1 to 2 minutes.
- Skim the fat off the cooking liquid and, bring to a boil for a few minutes then use as sauce for the ribs.
Recipe adapted from SeriousEats.com