Beer-Braised Country-Style Pork Ribs

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This had a really good flavor. Didn't have fresh thyme, so i used dry and added that and about 2 tbs of minced garlic just before adding the beer. It reduced just a bit too much for me. I think i'll use the suggestion of someone below and put the cover ajar, but for the whole oven time. Definitely making this again.

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Combined this recipe with another one. Added juice of 2 orange and turned out great. Added one apple along with onion. Cooked in oven covered @ 350 for an hour then added 1/4c.apple cider vinegar,1 tsp. horseradish, 1 tsp. stone ground mustard and cooked uncovered for about another 40 min. Took out ribs and reduced sauce for about 20 min. Also cooked some soft polenta in oven for last 40 min. which was a breeze.

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Yum. It was great just as the recipe directed.

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I thought this recipe was divine as is. I didn't have the problem with the liquid reducing too much. I even added extra ribs beyond the 4 lbs called for. I cooked with the lid off, turning the ribs every 15 minutes and the sauce reduced down to a nice level for gravy without having to thicken it. I will be making again for sure.

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Big hit with my family. I did not love the apple cider vinegar as much as I thought I would. Still overall, the dish was great and I will make it again.

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Very tasty! Loved the gravy over mashed potatoes! Glad I read the reviews first to cook in oven with the lid on. I used Sam Adams Boston Ale because that's what I had. Also did not have hot paprika so I used regular paprika and ground cayenne. Will definitely make this again.

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I used boneless country-style ribs and braised it covered in the oven until after the addition of the vinegar. I then left the cover ajar for the remaining oven time. Next time I would finish on the stove top because the portions of the pork that were not covered with liquid charred a little.

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Really easy and tasty. I was a little concerned that the meat would dry out since it isn't covered with liquid while cooking at a relatively high temp. Definitely follow the directions and turn it over a few times. Really took in the flavor. I also used boneless country-style ribs and trimmed the fat. In place of the cider vinegar and honey, I used boiled cider with just a dash of the vinegar. It didn't need any of the honey. I will definitely play with this recipe and make this again.

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WOW! This might be one of the top 5 things ever made and enjoyed! The taste was rich and bold and although it took some work and time to create, was absolutely incredible. Worth the wait for sure! ENJOY!

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I made this recipe for the 2nd time, with more fresh chopped herbs & extra chicken stock. although the flavoring is good and the meat tender, they still seem a bit dry. next time, i am going to set the oven heat lower and simmer longer for the juices to really set in.