Indoor Grilling: Beer-Braised Ribs Recipe

• 1 rack pork loin back ribs, around 3 pounds
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 10 allspice berries
• 2 or 3 3-inch cinnamon sticks
• 10 nickel-sized slices unpeeled fresh ginger or 1 tablespoon ground ginger
• 5 dried red chilies or a teaspoon of cayenne
• 5 cloves garlic, lightly smashed
• 1 bottle dark beer, like Guinness or any porter

1. Preheat oven to 300u0b0F. Remove the membrane from the bottom side of the ribs and split the rack into two. Season liberally with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
2. Add allspice, cinnamon, ginger, chilies and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, about 1 hour.
3. Heat broiler. Drain meat and sprinkle it with salt and pepper. Broil on both sides until brown and crisp, about 1 to 2 minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.

rack pork loin back, salt, vegetable oil, berries, cinnamon sticks, fresh ginger, red chilies, garlic, porter

Taken from www.seriouseats.com/recipes/2010/01/indoor-beer-braised-ribs-recipe.html (may not work)