Root Beer-Braised Ribs

Fall 032I love our dutch oven – I am really starting to get into it!  I never cook meat – that’s Farm Boys job – but with the dutch oven it is so easy and makes delicious meals!

I got this off Yummly.com and now I can’t find the recipe (sorry)

Here is what you will need:

2 lbs. pork spare ribs

for the rub
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika

for the braise
1 large red onion, minced
1” section ginger, peeled and minced
1 teaspoon cumin
1/4 teaspoon paprika
3 bay leaves
1/4 teaspoon cinnamon

12 oz. root beer
1 cup beef or chicken broth
2 sprigs fresh rosemary
3 sprig fresh thyme

Pre-heat the oven to 275 degrees and heat your dutch oven over medium high heat. Rub the rib rack with salt, pepper, and paprika mixture.

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Sear the ribs all over, cooking to a nice golden brown. Set them aside on a plate.

Fall 020Remove ribs from the dutch oven, turn heat to medium, and add the onion. Cook until the edges have browned and the onions are tender. My ribs did not have enough fat so I had to add a little olive oil.    Get all those good bits of yummyness (is that a word?)  off the bottom too.Fall 021Add the ribs back in to the pot, mix all the braise ingredients and put them in the pot too.Fall 023 Bring the mixture to a good boil, cover, and then place in the oven.

Braise in the oven for 2 1/2 – 3 hours, turning the ribs halfway through.  This doesn’t look that great but just wait.Fall 027Remove the ribs from the oven.

Place the ribs in a skillet over low heat while you make the sauce.Fall 030place the dutch oven back on a burner over medium high heat. Remove the bay leaves, and boil the sauce down for 20 minutes or until you achieve your desired thickness. Fall 031

The ribs will almost fall apart they are so tender.  Smother with the sauce.

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I served mine with baked beans, coleslaw and my favorite corn bread!

Fall 029All I can say is if I can do this, anyone can.  More dutch oven recipes to come.  I am in love with it!

 

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