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Serves
4 (approximately 3 ribs per person)
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
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Ingredients
- For the ribs
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1
rack pork ribs
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3
bottles of beer (whatever type you prefer)
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3
bay leaves
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2 teaspoons
salt
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2 teaspoons
black peppercorns
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2 teaspoons
black mustard seeds
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2 teaspoons
coriander seeds
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2 teaspoons
fennel seeds
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2
handfuls fresh thyme
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2
handfuls fresh rosemary
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Water
- For the barbecue sauce
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2 cups
beer
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4 cups
ketchup
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1 cup
vinegar-based hot sauce
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2 teaspoons
Worcestershire sauce
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2 teaspoons
Dijon mustard
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2 cups
light brown sugar
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2 cups
molasses
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1 cup
apple cider vinegar
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2 teaspoons
paprika
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2 teaspoons
cayenne
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Salt
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Ground pepper
Directions
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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.
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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.
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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.
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Preheat the oven to 450° F and line a baking sheet with foil.
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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.
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Ribs can be cut individually or served whole for a more dramatic look. Sprinkle with sea salt (such as Maldon) for crunch and flavor.
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