Ingredients
- 2 pounds country style pork ribs
- 1 tablespoon Kosher salt
- 5 cloves garlic
- approx. 32 ounces of dark ale
- 2/3 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 1 tbs bbq sauce (Jack Daniels)
- 1 apple, cut into wedges
- ground pepper, to taste
Directions
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Crush a clove of garlic, rub the meat and then sprinkle each rib liberally with salt.
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Turn the pan up to medium. Add Ribs, halfway through add the crushed garlic.
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I added it after the sear because I didn’t want the garlic to burn.
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When you’re done searing the ribs,
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use about 1/2 cup of the ale to deglaze the skillet.
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Once you’ve deglazed, add enough ale to cover the ribs,
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and then add the vinegar, molasses and sugar. Stir together well.
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Bring the it up to a simmer, reduce the heat to low, and let it cook for an hour.
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the ribs finish simmering, preheat the oven to 350.
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When the ribs have cooked for an hour, add the bbq sauce and apple chunks.
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Put ribs and liquid into the pot and the pot into the oven to heat for another 30 minutes.
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I actually finished it off in the oven verses bringing it back to the skillet
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(as suggested in the original recipe), and reducing the liquid there.