Entree: United States – St. Louis, Missouri – Beer-Braised St. Louis Ribs

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 25 min

Additional 10 min

Total 2 hrs 55 min

Ingredients

- 3 lb (1.4 kg) St. Louis–cut spare ribs (about 2 racks)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) kosher salt
- 1 tsp (5 g) black pepper
- 1 large onion, sliced
- 2 carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 4 cloves garlic, smashed
- 1/4 cup (60 ml) tomato paste
- 12 oz (355 ml) amber beer
- 1 cup (240 ml) beef or chicken stock
- 2 tbsp (30 g) brown sugar
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tbsp (30 ml) apple cider vinegar
- 1/4 cup (60 ml) barbecue sauce (optional, for glazing)

Instructions

1. Preheat oven to 325°F (163°C). Season ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and brown ribs on all sides; remove and set aside.
2. Add onion, carrots, celery, and garlic to the pot and sauté until softened, 5–7 minutes. Stir in tomato paste and brown sugar and cook 2 minutes.
3. Return ribs to pot, add beer and stock to partially cover the ribs, add bay leaves and thyme, and bring to a simmer. Cover and transfer to oven; braise 2 to 2.5 hours until ribs are very tender.
4. Remove ribs from braising liquid and skim fat from the sauce; reduce sauce on stovetop to thicken if desired, stir in apple cider vinegar and barbecue sauce for glaze. Brush glaze on ribs and broil 3–5 minutes to caramelize. Rest 10 minutes, slice, and serve.