Beer-Braised Pork Ribs with Roasted Vegetables
Category: Main Dishes
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork Ribs | 4 kg |
| Beer | 5 liters |
| Bay Leaves | 4 |
| Sage | 6 leaves |
| Mixed Peppercorns (whole) | to taste |
| Rosemary | 1 sprig |
| Paprika | 2 tbsp |
| Ground Yellow Mustard | 2 tbsp |
| Black Pepper | ½ tsp |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | 20 g |
| Salt | to taste |
| Potatoes | 400 g |
| Carrots | 350 g |
| Red Tropea Onions | 350 g |
| Fresh Thyme | 3 sprigs |
Instructions:
Marinade and Spice Rub:
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Prepare the Marinade: Begin by preparing the marinade for the ribs. Place the pork ribs in a large baking tray. Add the bay leaves, sage, rosemary, and mixed peppercorns over the ribs. Pour in the beer, making sure the ribs are fully submerged. Allow the ribs to marinate for at least 2 hours, or overnight if possible, to ensure the flavors infuse well into the meat.
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Make the Spice Rub: While the ribs are marinating, prepare the spice rub. In a small bowl, mix the finely chopped rosemary, black pepper, ground mustard, paprika, and a pinch of salt. Stir to combine into a fragrant spice blend.
Ribs Preparation:
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Rub the Ribs: Once the ribs have marinated, remove them from the beer marinade. Pat them dry with a paper towel to remove excess liquid. Drizzle a little olive oil over the ribs, then generously coat them with the prepared spice rub. Massage the rub into the meat to ensure the spices deeply flavor the pork.
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Roast the Ribs: Preheat your oven to 200°C (or 180°C for fan-assisted ovens). Place the seasoned ribs on a roasting tray and scatter the garlic, cut into quarters, around the meat. Cover the tray with aluminum foil to lock in the moisture, and bake for 2 hours and 15 minutes. For a crisper finish, remove the foil in the final 20 minutes of roasting, allowing the ribs to brown and become crispy on the outside.
Roasted Vegetables:
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Prepare the Vegetables: While the ribs are roasting, prepare the vegetables. Peel the potatoes and carrots. Slice the potatoes and carrots lengthwise, then cut them into thin strips (about 14-15 cm). Peel and slice the red onions.
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Cook the Vegetables: Heat a drizzle of olive oil in a large skillet over medium heat. Add the potatoes first and let them sauté for 5-6 minutes until they begin to soften. Next, add the carrot slices and continue to sauté for another 5 minutes. Lastly, add the sliced onions, cooking them for just a few minutes to keep them crispy and vibrant.
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Season and Finish: Once the onions are in, sprinkle the vegetables with chopped thyme, and season with salt and pepper to taste. Stir everything together, ensuring the vegetables are evenly coated with the seasoning. Continue cooking until the potatoes and carrots are tender and golden brown, about 10 minutes. If you prefer a more tender onion, you can add them earlier in the process.
Final Steps:
- Serve: Once the ribs are golden brown and crispy on the outside, remove them from the oven. Serve the beer-braised ribs alongside the roasted vegetables for a hearty and flavorful meal. Enjoy the rich, aromatic pork with the tender vegetables, making this a perfect dish for family dinners or special occasions.
Enjoy this savory, beer-infused pork rib recipe paired with delightful roasted vegetables, offering a satisfying balance of flavors. This dish brings together the earthy flavors of rosemary, sage, and thyme with the hearty richness of the ribs, making it a crowd-pleasing favorite.
