Beer Braised Ribs

Beer Braised Ribs...doesn't that just sound like the perfect meal for a cold, winter Sunday in January. The only problem is that it was in the 60's today, and I wore shorts when I went for a run at the park. Needless to say, I made the ribs anyway. I wrote the recipe the last time I made them, but needed to test it one more time before I shared it with you all. They were so tender and delicious and I rested them on a big pile of mashed potatoes. Good thing I went for that run, huh?

Beer Braised Ribs

3 slices bacon, diced in large pieces

1 1/2 pounds ribs (country style-no bone)

2 large onions, cut into long strips

1 can beer

1/3 cup dry rub + more for rubbing (recipe below)

3 tablespoons brown sugar

2 tablespoons flour

2 tablespoons canola oil

Sprinkle the ribs lightly with the rub and coat all sides. Set aside. In a dutch oven, brown the bacon until crispy and the fat has rendered. Set bacon aside to drain on paper towel lined plate. Add the canola oil to the bacon fat and brown the ribs on all sides. Remove the ribs to a plate and set aside. Add the onions to the grease and cook until they start to become translucent. Add the 1/3 cup dry rub, brown sugar and flour to the onion mixture and cook for about 2 minutes. Add the can of beer and stir to combine. Return the ribs and bacon to the pan. Cover with lid. Bake at 375 degrees for 3 to 4 hours. (Today I cooked them at a very low temperature (275 degrees) for about 8 hours).

Dry Rub

This recipe makes more than you will need, but you can also try it on other meats.

1/2 cup paprika

2 1/2 tablespoons ground black pepper

2 tablespoons coarse salt

1/2 cup brown sugar

3 tablespoons sugar

2 tablespoons chili powder

2 teaspoons nutmeg

1 teaspoon cinnamon

1/2 teaspoon garlic powder

Stir to combine and store the extra in a plastic bag or jar to use later.