I like my ribs cooked over a woodfire. But there are so many other ways of cooking ribs that really need to be explored and Beer Braised pork ribs are most definitely one of them! Unleash the true power of the dutch oven in this recipe.And while you add it; These amazing homemade fries loaded with the beer braised sauce turn this Dutch oven ribs meal into something that you don’t want to come to an end.
Beer Braised Ribs
- 1400 grams St. Louis Pork Ribs
- 66 ml Westmalle Double
- 1 tbsp salt
- ½ tbsp black pepper
- 2 bay leaves
- 1 slice of white bread
- 1½ tbsp coarse mustard
- 500 grams potatoes
- PitmasterX’s BBQ Booster Rub
- Fire up your grill with a decent amount of charcoal and 3 fire starters.
- Take the membrane of the ribs on the back side with a papertowel or a knife.
- Cut off any floppy bits.
- Grab your cast iron dutch oven and roll your ribs inside the pan so it fits perfectly. Do not season them.
- Fill your pan with around 2 beers. I'm using Westmalle which is a double beer but you are free to use any kind of beer that you like. It's part of the fun.
- If your ribs are not covered up make sure to add more beer.
- Add a pinch of salt, ome black pepper and a couple of bay leaves.
- Set the grill grates on a medium position straight over the fire and put the dutch oven in the center.
- Open the bottom and top vent to get a maximum air flow and close the dome.
- Over a coarse of around 2 hours the beer is reduced to a minimum and your ribs should be cooked till atleast 92 degrees celsius which is around 200 degrees fahrenheit.
- Take the ribs out and let them rest.
- Now you have still some beer left inside your dutch oven so take a thick slice of white bread.
- Spread some wholegrain mustard on top and put it inside the dutch oven.
- The bread and mustard will be absorbed by the beer and it will become thicker like a gravy.
- Now that the ribs are rested you can season them with around a teaspoon of salt and pepper and start grilling them next to the dutch oven on the BBQ.
- This is mainly to cause texture because you already reached that perfect core temperature.
- Slice around 400 grams of potatoes into thick fries.
- Put them in lukewarm water for 30 minutes.
- Seieve them and let the fries air dry for 1 hour.
- Fry them in sunflower oil at a temperature of 160 degrees celcius until they are cooked ( This is only the first fry to cook them so you don't want to see browning yet).
- Rest them for 1 hour again and fry them at a temperature of 180 degrees celsius to get that perfect golden brown crunch.
- Grab a big cuttingboard and put all of your fries on first.
- Season with some salt or in my case my PitmasterX’s BBQ Booster RubPitmasterX’s BBQ Booster Rub
- Put half of the beer gravy on top of the fries.
- Add the ribs on top and add the rest of the beer rgavy on top of the ribs and ENJOY!
Calories: 620kcalCarbohydrates: 26gProtein: 46gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 152mgSodium: 2062mgPotassium: 1102mgFiber: 3gSugar: 1gVitamin A: 62IUVitamin C: 25mgCalcium: 106mgIron: 3mg
Tried this recipe?Let us know how it was!
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