Braised Pork Spare Ribs

Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.

When Fall rolls around I think less about grilling and more about stove-based cooking methods – in this case braising !  I braised the Ribs in a mixture of Beef Stock, Tomato Sauce and Great Lakes Commodore Perry IPA (, along with Turnips, Yams, Shallots and Garlic.  Using the IPA yielded a very tolerable bit of bitterness at times, so I will probably go back to using Wine to impart extra flavor.

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