Oven-Baked Short Ribs With Porter Beer Mop
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Dried Thyme1 medium
Sweet Onion (cubed)2 tbsps
Butter1 cup
Molasse1 cup
Brown Sugar2 tbsps
Maple SyrupDirections:
1
Watch how to make this recipe
2
For the ribs: Preheat the oven to 325 degrees F
3
Trim any gristle from the ribs and cut them into two-rib portions
4
Rub each piece with the salt, and sprinkle with the pepper and thyme
5
Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours
6
For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth
7
Heat a large saute pan over medium heat and add the butter
8
Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes
9
Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes
10
Add the cilantro, lime zest and juice and a bit of the pan juices
11
To glaze the ribs, raise the oven temperature to 450 degrees F
12
(You may also glaze these ribs over a medium-hot grill
13
) Brush the mop on both sides of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes