The meat from these pork ribs falls easily from the bone after it is cooked slowly in vinegar and beer. Serve this dish with crusty bread for sopping up the rich broth. The day after cooking, the shredded pork tastes great piled onto plain white sandwich bread with a swipe of mayo.
- Yield: 6 Servings
- 4 pounds (1.8 kg) bone-in, country-style pork ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3 medium onions, quartered
- 2 large carrots, cut on the diagonal into bite-size chunks
- 4 cloves garlic, chopped
- 1 teaspoon finely chopped rosemary
- ⅔ cup (165 ml) cider vinegar
- 1 (12-ounce/355-ml) bottle amber beer (I use Yazoo Gerst)
- 2 bay leaves
- Crusty baguette for serving
- Preheat the oven to 350°F (175°C).
- Season the ribs with 1 teaspoon of the salt and the black pepper. In a Dutch oven, heat the oil over medium-high. Add the ribs and sear them for about 2 minutes per side. Transfer the meat to a plate.
- Add the onions, carrots, and garlic to the pot. Reduce the heat to medium and cook for 2 minutes, stirring, then add rosemary and cook another minute, stirring. Add the vinegar and deglaze the pan, scraping up any bits that are stuck to the bottom. Then add the beer, bay leaves, and remaining 1 teaspoon salt.
- Return the pork to the pot, along with any juices that have accumulated on the plate, and add enough water to barely cover the ribs. Cover the pot and place it in the oven. Braise the pork until it is tender, about 1½ hours, turning the ribs twice during the cooking process.
- Serve the meat with hunks of crusty bread for soaking up the sauce.