Barbecue-Braised Country Spareribs With Beer And Mustard Glaze
Last night, I tried the Barbecue-Braised Country Spare Ribs with Beer and Mustard Glaze. This was definitely not a recipe in the quick and easy category, but the end result, tender meat infused with smoky flavor sitting in a complex rich sauce, was delicious.
I was particularly proud because I used homemade chicken stock that I made by throwing the carcass of a chicken I roasted last week in water with a few veggies. This is one of the many budget saving ideas I got from the BlogHer foodblogging session I attended.
The technique calls for first searing the meat on direct medium heat on the grill and then braising it on indirect heat for a few hours before giving the meat one last sear to caramelize the tender meat. Later this week, I’m planning on trying the Barbecue-Braised Bourbon Beef with Mustard Glaze.
Of course, I underestimated the amount of time to make the recipe and we ended up sitting down to dinner at 9:30PM, Spanish time. I would suggest doing the recipe the day before, or on a lazy Sunday at home to not run into the same problem.
Barbecue-Braised Country Spareribs with Beer and Mustard Glaze (liberally adapted from the Fine Cooking Recipe)
For the ribs:
3 lb country sytle pork ribs (the Fine Cooking recipe called for bone in. I could only find boneless. Finding bone in ribs would be better)
1 Tbsp of paprika
1 Tbsp of brown sugar
1 Tsp of dry mustard
liberal sprinkling of salt and sugar
For the braising liquid:
4 strips of bacon, cut into strips
3 small yellow onions, diced
3 medium cloves of garlic
1 medium carrot, diced
2 cups of chicken broth (homemade! Thanks Elise for the tip!)
1 12 oz bottle of dark beer
1/4 cup of cider vinegar
2 teaspoons of paprika
1 teaspoon of mustard
3 tablespoons of brown sugar
salt & pepper
For the glaze:
1/4 cup of Dijon mustard
1/4 cup of brown sugar
1 teaspoon of Worcestershire sauce