| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 1 hr 30 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 pounds bone-in country-style pork ribs
- Kosher salt
- 1 1/2 teaspoons hot paprika
- 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
Instructions
- 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, 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 thyme. Photograph by Con Poulos
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 547 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 46 g |
| Cholesterol | 168 mg |
| Sodium | 910 mg |
Reviews
Surprisingly good! Very tasty. Timing buddies are backward. It cooks for about 1hr 45min after 45 min prep so make sure you allow enough time.
I doubled the recipe and the whole family enjoyed this amazing meal.
I made this tonight but I switched it up quite a bit. Followed all the initial instructions browning the ribs (I used boneless) and added a sliced apple and garlic to the onions while they cooked. I took the meat and onions out and set aside while I reduced the beer and chicken broth. Returned the ribs and onion mixture back to the pan and popped it in the oven at 365 for 1 hour then added carrots and button mushrooms for another 30 minutes. I thickened the gravy and then whisked in 3/4 cups of sour cream which made it a little bit like a stroganoff. Did not use the apple cider vinegar mixture. My husband said it might be the best dinner I have ever made
The ribs are burnished brown and the sauce that coats them like velvet is tantalizing.
Excellent!
Fantastic! Cut the meat with a fork. I will be making this again.
added carrots, as illustrated but omitted from recipe, and mashed potatoes.
Even though you are in and out of the oven a few times most worth it. Ribs are moist and tender. I also put carrots and potatoes toward the last 20 minutes. I had pre cooked 5-6 min in the microwave.
This is my go-to Czech style rib recipe. We were in Prague a few years ago and this is the closest to what we had there!
I’ve made these several times and are always a crowd pleaser
Excellent, family enjoyed, looking forward to making again!