Cooking meat in wine is nothing new nor unusual. But cooking in beer? Ah, you have to try pork ribs cooked in beer to believe the delicious results. You can make this dish with beef or chicken too.
These are premium ribs. Meaty but enough bones and fat to create a rich sauce. Never underestimate the flavoring powers of bone and fat. If you must absolutely use a boneless pork cut, I recommend adding a piece of bone (scrap bones for making broth are cheap) to add depth to the sauce.
Pork Ribs Cooked in Beer
- 4 portions premium pork ribs thick slices of pork chops will work too
- ¼ cup all-purpose flour
- 2 tablespoons cooking oil
- 4 tablespoons butter divided
- ⅓ cup chopped celery
- ⅓ cup chopped carrot
- ⅓ cup chopped onion
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 bottle Pale Pilsen I used San Miguel (dark beer will yield even better results)
- 1 teaspoon corn starch
- Pat the pork ribs dry with paper towels. Rub generously with salt and pepper. Toss with the flour until every inch is coated. Shake off any excess.
- Heat the oil and half of the butter in a pan.
- Brown the pork ribs on all sides. Scoop out and set aside.
- In the remaining oil, saute the celery, carrot, onion, garlic, rosemary and thyme until the vegetables are softened.
- Pour in the beer and scrape to loosen any browned bits sticking to the bottom and sides of the pan. Let boil for a minute. Stir in a little salt and pepper.
- Arrange the browned pork ribs in the pan in a single layer.
- Cover the pan, lower the heat and simmer the pork ribs for an hour or until fork tender.
- Scoop out the pork ribs and transfer to a plate.
- Stir the cornstarch in two tablespoons of water.
- Pour half into the sauce and stir until the sauce is thickened and no longer cloudy. If the sauce is still too thin, pour in the rest of the cornstarch solution.
- Add the remaning butter to the sauce. Stir until melted and incorporated. Taste the sauce one last time and add more salt and pepper, as needed.
- To serve, arrange the pork ribs on a plate and spoon some of the sauce and vegetables over them. Optionally, sprinkle with snipped parsley.