Braised Ribs With Dark Ale and Brown Sugar
Braising pork spareribs in dark ale with apples makes them fork-tender. Serve a saffron-spiked risotto on the side.
Source: One Tree Past the Fence
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Credit: One Tree Past the Fence
FROM THE
RECIPE:
When you're done searing the ribs, use about 1/2 cup of the ale to deglaze the skillet. Once you've deglazed, add enough ale to cover the ribs, and then add the vinegar, molasses and sugar. Stir together well. Bring the it up to a simmer, reduce the heat to low, and let it cook for an hour.
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