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Author Notes: Inspired by the ribs at Homer Murray's Brooklyn restaurant 21 Greenpoint, these pork ribs couldn't be simpler (or more delicious): simply toss the meat into a braising dish with herbs, spices, and a whole bunch of beer and wait. Two hours later, they get a quick blast in the over, and then: ribs! (Or you can cook them in hand-built wood-fired oven at 900° F for around 20 seconds, like they do at 21 Greenpoint. Whatever's easier.)
Use any beer you prefer for this recipe: a stronger-tasting beer, like a porter, will give the ribs a more beery flavor; a lager or pilsner will be more subtle. —Food52
Serves 4 (approximately 3 ribs per person)
For the ribs
- 1 rack pork ribs
- 3 bottles of beer (whatever type you prefer)
- 3 bay leaves
- 2 teaspoons salt
- 2 teaspoons black peppercorns
- 2 teaspoons black mustard seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 handfuls fresh thyme
- 2 handfuls fresh rosemary
For the barbecue sauce
- 2 cups beer
- 4 cups ketchup
- 1 cup vinegar-based hot sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cups light brown sugar
- 2 cups molasses
- 1 cup apple cider vinegar
- 2 teaspoons paprika
- 2 teaspoons cayenne
- Ground pepper
- Place the ribs in a deep braising pot and add all the ingredients: beer, bay leaves, salt, black peppercorns, black mustard seeds, coriander seeds, fennel seeds, thyme, and rosemary. Add enough water to cover the ribs.
- Bring the ribs to a boil on the stovetop, then turn the temperature down so that the liquid is at a low simmer. Cook over low heat for about 2 hours. After 2 hours, test the ribs for doneness by inserting a sharp knife into the meat; you'll know they're ready when the knife slides in with very little resistance.
- Meanwhile, make the barbecue sauce by putting all the ingredients in a blender until they're thoroughly combined. Taste and add more salt or pepper if necessary.
- Preheat the oven to 450° F and line a baking sheet with foil.
- When the ribs are done, remove them from the braising liquid to the foil-lined baking sheet. Slather the ribs in the barbecue sauce and bake for 10 minutes, or until lacquered with sauce and tasty little burnt parts start to form.
- Ribs can be cut individually or served whole for a more dramatic look. Sprinkle with sea salt (such as Maldon) for crunch and flavor.
- This recipe is a Community Pick!