irish stout-braised ribs
Want an easy dinner after a long commute in the rain? Try this easy crockpot dish and it is yummy comfort food at its best. After long, slow cooking, the meat emerges fork-tender with a rich, savory sauce.
ingredients:
2-3 Country pork ribs
Salt and freshly ground pepper, to taste
4 tsp. vegetable oil
1 bottle (24.5 oz.) Irish stout braising base from Williams-Sonoma
Cooked buttered noddles
Chopped fresh flat-leaf parsley for garnish
instructions:
Season the pork ribs with salt and pepper. Brown ribs in oil for a few minutes on each side. Transfer the ribs to a slow cooker. Add the braising base, cover and cook on low according to the manufacturer's instructions until the meat almost falls off the bone, about 5 1/2 hours. Skim the fat off the braising sauce and pour some of the sauce over the ribs. Garnish the ribs with parsley and buttered noodles. Transfer the remaining sauce to a sauceboat and pass alongside.
ingredients:
2-3 Country pork ribs
Salt and freshly ground pepper, to taste
4 tsp. vegetable oil
1 bottle (24.5 oz.) Irish stout braising base from Williams-Sonoma
Cooked buttered noddles
Chopped fresh flat-leaf parsley for garnish
instructions:
Season the pork ribs with salt and pepper. Brown ribs in oil for a few minutes on each side. Transfer the ribs to a slow cooker. Add the braising base, cover and cook on low according to the manufacturer's instructions until the meat almost falls off the bone, about 5 1/2 hours. Skim the fat off the braising sauce and pour some of the sauce over the ribs. Garnish the ribs with parsley and buttered noodles. Transfer the remaining sauce to a sauceboat and pass alongside.
Comments