BRAISED PORK RIBS with Guinness beer

Today, we prepare a dish witch recalls green meadows, steel skies, and Irish pubs: the braised pork ribs with Guinness beer! The preparation of this dish is not difficult, but quite long. Like all slow cooking recipes, however, it will give you much satisfaction and will warm your guests during these early winter days.

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• 4 pork loin ribs
• 2 cups (300 gr) white onions
• 1/2 cup (75 gr) carrots
• 1/3 cup (75 gr) celery
• 1 clove of garlic
• 1 sprig of rosemary
• 1 tbsp double concentrated tomato paste
• 4 tbsp extra virgin olive oil
• 1 tsp cornstarch
• 1 tsp ground black pepper
• 1 tsp table salt

FOR THE MARINADE:

• 45 oz Guinness draught beer
• 2 tbsp extra virgin olive oil
• 1^1/2 cups (225 gr) white onions
• 1/2 cup (75 gr) carrots
• 1/3 cup (75 gr) celery
• 1 sprig of rosemary
• 1 clove of garlic
• 1 tsp ground yellow munstard
• 1/2 tsp ground mace
• 1/2 tsp all spice
• 1/2 tsp celery seeds
• 1 tsp whole black pepper

GUINNESS MARINADE

Cut coarsely the vegetables for the marinade. Pour the vegetables into a container with a lid Big enough to contain also the meat. Add the spices and Guinness beer , and mix well. Now, massage the meat with olive oil and dive it into the marinade. Let’s make sure that the meat is completely submerged by the beer and close the container with the lid. If you have not a lid, seal it with plastic wrap. Marinade the ribs into the fridge from 6 to 24 hours.

STIR-FRY THE VEGETABLES

Cut coarsely onion, carrots and celery. Peel and crush the clove of garlic. Pour the oil in a dutch oven by the enamel finish, then add the vegetables and the sprig of rosemary. Stir-fry the vegetables until they are soft and translucent, then pull out from the pot and let’s put aside.

ROAST THE MEAT

Filter the marinade, save the liquid and eliminate the vegetables. Roast the meat into the dutch oven over high heat, a few pieces at a time. Stir-fry the pork ribs to roast all sides.

BRAISED PORK RIBS

When the meat is golden brown, pull out from the pot, then add a few tablespoons of liquid from the marinade and combine with the tomato paste. Add the stir-fried vegetables and the pork ribs. Cook a few more minutes, stirring, then add the rest of the liquid marinade. Cook over medium heat until the pot roast reaches a temperature between 160 and 190 ° F, then cover the dutch oven with the lid, and lower the heat. After 30 minutes, check the temperature and, in case, fix the flame. If you not have a cooking thermometer, consider that the pot roast have to gently bubbling. Cook the pork ribs 4 hours after starting bubbling.

BROWN SAUCE

When the meat starts detaching from the bone, pull out the pork ribs and store warm. Eliminate any remaining bones and blend the cooking liquid with vegetables. Pour the sauce again into the dutch oven, add 1 tsp cornstarch and cook over medium heat, until the sauce will be concentrated at least half. When the sauce is thick at the right point, add salt, turn off the heat and add the pork ribs. Store the meat in the sauce until ready to serve, then we heat it all over low heat, complete with a dash of black pepper and bring the dutch oven directly on the table.

REST AND CONSERVATION

Like all braised meats, the these pork ribs cooked are tasty just cooked, but they are even better the next day! It’s possible store the pork ribs into the fridge up to three days or freeze them dipped into the sauce.

TAKE A LOOK AT THIS

PULLED PORK ITALIAN WAY with red wine and rosemary

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