Braised Hoisin Ribs With Beer Recipes

BRAISED SHORT RIBS WITH BEER AND HOISIN

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pan over high heat (do this step in the dutch oven if you're not using a slow-cooker). Brown the ribs well on all sides, in batches if necessary. Remove the ribs and pour off all but a tablespoon of the rendered fat.
• Return the pot to the stove, lower the heat to medium-low and saute the garlic and ginger for about 3 minutes. Be careful it doesn't burn. Add one of the beers and the vinegar and scrape the bottom of the pan to deglaze any brown bits.
• Add the ribs to the slow-cooker (or back to the liquid in the dutch oven). Pour the beer and vinegar over the ribs. The ribs should be about 3/4 of the way submerged in the liquid. If they're too exposed, add some more beer (or use beef stock or water).
• Cook on the high setting in the slow-cooker or gently simmer in the covered dutch oven for 2 1/2 hours.
• Pour the hoisin sauce over the ribs, stir and cook, uncovered, for 30 more minutes.
• Remove ginger from sauce. If you're serving right away, strain fat from the top of the pot (or use a gravy separator). If you're refrigerating overnight, skim the fat off when it's cold. If you want the sauce to be thicker, make a corn starch slurry (2 teaspoons corn starch stirred into 1 tablespoon cold water). Stir the slurry into the simmering sauce a little at a time until you like the thickness.
• Serve with rice, mashed or boiled potatoes, and Asian Cabbage Salad.

BRAISED HOISIN BEER SHORT RIBS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
• Serve with Creamy Mashed Yukons and Sesame Snow Peas.

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

BRAISED HOISIN-BEER BEEF SHORT RIBS

Steps:

• Place ribs on a work surface and season generously with salt and pepper.
• Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
• Bake ribs uncovered in the preheated oven for 30 minutes.
• Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.

BARBECUED RIBS WITH BEER

Steps:

• Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS

Steps:

• Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
• Place the ribs in an oven proof pan and scatter the onions all around them.
• Pour in the beer and seal with a lid or tin foil.
• Bake at 375F until the pork is tender 1 1/2- 2 hours.
• Pour out the beer.
• Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
• Enjoy.

BRAISED HOISIN-BEER BEEF SHORT RIBS

Steps:

• Place ribs on a work surface and season generously with salt and pepper.
• Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
• Bake ribs uncovered in the preheated oven for 30 minutes.
• Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.