Go Back
New Belgium Beer Braised Short Ribs

Beer Braised Shortribs

No ratings yet
Print Recipe Pin Recipe
Course Main Course

Ingredients
  

  • 1 Rack of Spare ribs about 3 pounds
  • 24 oz Ranger IPA
  • 24 oz 1554
  • 2 generous Tblsp Cocoa Powder
  • 1 Tblsp ground Cinnamon
  • 1 C brown Sugar – 3/4 for liquid and 1/4 to adjust sauce if needed
  • 1 tsp ground Cumin
  • 1tsp chili flakes or 1/2 tsp for less spice
  • Salt & Pepper to taste1 medium onion diced
  • 8 large cloves of garlic roughly chopped
  • 1 6oz can of tomato paste

Instructions
 

  • Begin by combining all the dry ingredients in a large bowl and mix well so there are no large chunks of brown sugar, then add chopped onion and garlic salt & pepper at least 1 Tblsp each. Add in beer and mix ingredients well. Lightly trim some fat from the ribs and place in large baking pan bone side up. You may need to cut the rack into 2 or 3 sections to fit in your baking pan. Pour in marinade and make sure the ribs are mostly covered. Cover pan with aluminum foil or plastic wrap and place in refrigerator for at least 4 hours overnight would be better.
    After marinating is finished remove from refrigerator.
    _DSC4383
  • Turn ribs meat side up and season with salt & pepper then cover with aluminum foil and put on middle rack in 275º oven for about 4 hours. Check the ribs after 3.5 hrs to see how they are cooking. The meat should be tender when they are done. Times may vary depending on your oven.
    _DSC4386
  • Once they are finished remove racks and let stand. If you will be serving them immediately then cover with aluminum foil till you are ready. Pour the braising liquid from the baking pan into a sauce pan through a sieve. If you want to use
    before&aftercooking
  • cheesecloth in the sieve or strainer that would be even better. The finer the stainer the better.  Add the can of tomato paste and whisk it into the braising liquid. Put burner on high and bring to a boil let the sauce boil till it is reduced by half to 2/3. When it gets close to half reduction taste the sauce and adjust the seasoning with salt and pepper to taste and if needed some more brown sugar.
  • Stages of reducing Braising liquid into sauce from left to right strained braising liquid, boiling to reduce by half to 1/3, finished sauce
    sauce-1
  • Finished ribs before cutting – Brushed with sauce and Broiled for final caramelization
    When the sauce is finished place ribs under the broiler or on a hot grill to warm and add color to the meat. Then brush with sauce and place back under the broiler or on the grill till carmelized. It’s all about personal preference at that point.
    When done slice ribs along the bone to separate into individual ribs and serve with sauce.
    I paired the ribs with the Mothership Wit beer and it went perfectly with them. Also you can serve with asian slaw and
    _DSC4414
  • Plate Full of ribs with corn and potatoes paired with New Belgian Mothership Wit.
    Plate full of ribs
Tried this recipe?Let us know how it was!