- 4 pounds bone-in country-style pork ribs
- Kosher salt
- 1 1/2 teaspoons hot paprika (or regular if you can't find ht)
- 3 tablespoons extra-virgin olive oil
- 3 medium onions, peeled and cut into wedges
- 1 12-ounce bottle amber ale***
- 1 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 6 sprigs thyme
- 2/3 cup apple cider vinegar ***
- 3 tablespoons honey ***
- 4 potoatoes, peeled and cut
- 3 large carrots, halved then cut into chunks
- Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat.
- Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
- Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon.
- Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven.
- Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
- Mix the vinegar and honey in a measuring cup.
- Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, add potatoes and carrots then return the pot to the oven.
- Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate.
- Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and tyme.
***Chefs note: I used an India pale ale, and doubled the vinegar and honey mixture.