Ingredients
5 pounds pork ribs
- Salt and black pepper
- 1/4 cup vegetable oil
- 1 dark beer (recommended: Guinness, but you can use whatever beer you want)
- 1 onion, cut into chopped
- 1/4 cup molasses
Cherry Chipotle Sauce:
- 1/4 cup onion, diced
- 1 tablespoon garlic
- 1/4 teaspoon red pepper flakes
- 1 (15-ounce) can tart cherries (pie filling cherries)
- 1 (15-ounce) can cherries (sweet, I like maraschino cherries-no stems)
- 1 tablespoon chipotle paste
- 1 tablespoon molasses
- Salt and freshly ground black pepper
- 2 tablespoons butter
Directions
Pat the ribs dry and season generously with salt and black pepper, to taste.
In a large braising pot or large skillet, heat the oil over high heat. Add the ribs in batches, so as not to crowd.
Brown them deeply on each side and when all have been seared, remove them from the pot and add 1/3 of the beer to deglaze the pan. Turn off the heat and scrape the chunks (fat residue) from the bottom of the pan.
To create the sauce, strain the fat from the pan or pot leaving only the juices and return the pot to a medium-high heat.
Add the onions and cook them until they are soft.
Then add the garlic and red pepper flakes, cook for 2 minutes more, then add both cans of the drained cherries. Bring to a simmer, add the chipotle sauce and molasses.
Cook the mixture for 10 minutes at a simmer. At this point you can strain for a more elegant sauce, then add the butter, or just add the butter and leave rustic ( I prefer the more rustic sauce).
Put the ribs back in the pot or pan, add the remaining beer. Cover and roast, turning the ribs every 20 minutes.
After 1 hour, drizzle in the molasses, return the lid and roast for 1 hour more or until ribs are a dark red color.
Transfer the ribs and the sauce to a serving dish and serve.
No comments:
Post a Comment