Alas, another recipe, and not surprisingly, beer plays a theme here as well. While the recipe calls for brown ale, darker beers could also work nicely. I’m thinking that a coffee stout would be my next choice.
You could also use a slow cooker, if one were so inclined, in place of placing this over low heat on the stove. The premise is the same: Cook the ribs long enough that they fall apart if you merely look at them the wrong way.
Meanwhile, I found this worked quite well as a summer time meal, as we pared it with grilled bread and corn on the cob. A Sunday in August rarely could have a better meal.
- 2 Tbsp olive oil
- 2 lbs boneless pork ribs
- Salt & Pepper to taste
- 1/4 cup All Purpose Flour
- 4 yellow onions, diced
- 10 cloves garlic
- 2 bay leaves
- 3 sprigs of thyme
- 6 Tbsp Butter
- 3 bottles of brown ale
- 1/4 cup black strap molasses
- 2 Tbsp Tomato Paste
In a large cast iron skillet, heat olive oil to medium high. Salt and Pepper the ribs to taste. Flour on both sides, and then place in the skillet. Cook just enough to get a sear. Place in the stew pot that has been placed over low heat.
Add to the pot the diced onions, six cloves of the garlic, the bay leaves, and the thyme. Set the slow cooker to cook for four hours.
Meanwhile, slice the remaining four cloves of garlic. Place them in a 4 qt pot that had been placed over medium heat with the butter. Allow the butter to melt, and add the brown ale. Bring to a boil and allow to reduce by 1/3rd. Add to the ribs and onions.
Mix in the molasses and the tomato paste to the ribs and onions. Mix in well. Let the cooking last for another 3 1/2 hours.
Serve topped with chives.