Friday, October 5, 2012

Rickard's Cardigan Beer-braised Ribs

NOTE: This post was scheduled by Daniel Saraga of Haggis and Herring before he suddenly passed away.  We have decided to ensure his scheduled posts continue.  Daniel's wife Meredith posted her eulogy to him.  Please read more about our wonderful Daniel.

When I was at the Rickard's Cardigan launch, Brewmaster Matthews was telling me about beer-braised ribs that his wife had made. Although I wasn't able to get my hands on the recipe, I still wanted to give it a try myself.

My main problem was that I've never made ribs before. Ever. Mostly because I've been a little intimidated by ribs culture. It's very competitive and very secretive. I worked myself up to buying some ribs - so I was committed. Now to find a recipe.

I realized that finding the right recipe for me was going to be a big challenge. Many recipes took hours and hours. Some used slow cookers. I didn't have time for that - this meal was being made on a weekday. I eventually found one - beer braised ribs at Serious Eats. That recipe gave me a method that I could work with, as well as a set of ingredients that I could adapt.

It smelled great when it was in the oven and the ribs tasted great. They were tender, but not fall-off-the-bone soft. The cayenne added a nice kick as well, and the garam masala complemented the spices in the beer.

Rickard's Cardigan Beer-braised Ribs

1 rack pork ribs, membrane removed and split into three separate parts
salt and freshly ground black pepper to taste
2 tbsp vegetable oil
2 tsp garam masala
2 or 3 cinnamon sticks
1 tbsp ground ginger
1 tsp cayenne
5 cloves garlic, crushed with the flat edge of a knife
1 bottle Rickard's Cardigan
1 tbsp flour
1/4 cup water

  1. Preheat oven to 300-degrees and season ribs with salt and pepper.
  2. In a Dutch oven, heat oil on medium-high and sear ribs on both sides once piece at a time and set aside.
  3. Add garam masala, cinnamon, ginger, cayenne, garlic, beer, and stir.
  4. Add back ribs, bring to a boil and cover. Transfer to oven and let cook for 75 minutes - until meat is tender.
  5. Transfer meat to a foil-lined pan and preheat broiler. You can add additional salt and pepper if you prefer. Broil on both sides until brown and crisp (1-2 minutes).
  6. Skim cooking liquid of fat, strain using a sieve and bring to a boil. Mix the flour and water together and add to liquid. Stir until thickened and pour on top of ribs.

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