Wednesday Food: A Different Holiday Dinner

When the Holidays comes around, do you ever wonder about the traditional main dish?  I mean, we know Thanksgiving is turkey and around Easter - it's usually ham.  But for my family, there isn't one standout dish for this time of year.  So I'm gonna propose a new main dish to try for this season...SpareRibs!  This is sure to make some happy faces for a big Holiday dinner!

Recently, Eric and I did a big SpareRib dinner with some familiar friends, Chris and Jared.  The origin of this dinner began at Halloween.  Jared had just brewed some VERY tasty porter, so Eric proposed that if we make a SpareRib dinner for everybody (w/ Jared's porter), then we get a 6 pack of the beer.  Jared, being the meat eater he is, happily agreed to this proposition.  Eat good food, drink good beer, good times with friends...its a win-win!

Porter Braised SpareRibs * we fed 8 people with this recipe, along with side dishes*

  • 16 Spareribs

  • 2-3 garlic cloves, minced

  • Salt and Pepper

  • 2-3 T. butter

  • 4 carrots, chopped

  • 2 onions, chopped

  • 4 oz. tomato paste

  • 1 12 oz bottle of porter beer

  • 1 qt. chicken stock

1) Take your ribs and sprinkle on the salt and pepper, rub the garlic all over the meat

2) Depending on the size of your saute pan, you may have to do a couple rounds of searing the meat.  You don't want to over crowd the pan.  Get the pan hot with a little olive oil and start searing your ribs.  Get them nice and brown on all sides, even where the bone is.  Add 1 T. of butter to each of the pans that you end up searing.  We had to do 3 rounds, so we used 3 T. of butter in all.

3) Once all the ribs are done, you can hold them in a roasting pan.  But keep the saute pan around for making the braising liquid.  Toss the carrots and onions in the pan, saute for about 10 minutes.  Add in the tomato paste, let it cook for another 5-7 minutes.  Deglaze the pan with the porter.  *If you are using a homebrew, like we are, do NOT pour in the whole bottle.  Usually there is a little yeast at the bottom, and you do NOT want to add that in.*  After the porter is added and it comes to a simmer, you can add in the chicken stock.  Let that come to a simmer.


4) Pour the porter braising liquid over the ribs.  Cover the pans with foil, and roast in a 350 degree oven for 1 1/2 hours.  At this point, they probably are not done, you'll just want to flip them around in case they are not completely covered by the liquid.  Depending on the size of the ribs, you may want to roast them for another hour or so.  What you are looking for is the meat to be falling off the bone, and very tender.  That's when you know they are done!

Oh, SSSOOO Delicious!!!

What a great change of pace from your traditional Holiday meals!  Pretty simple, because the oven does most of the work.  You'll have plenty of time to work on other side dishes or dessert.

 Now get in that kitchen a cook up an awesome Holiday dinner!

-Rachel (AKA BabyStella)


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