Beer Braised Ribs Recipe
St. Louis-style dry-rubbed and braised pork ribs in Sea Dog Blueberry BBQ sauce served with fries and coleslaw.
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Ingredients
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Ribs
Fries
Coleslaw
Method
Ribs
- 1
Prepare the Ribs
Preheat your oven to 300°F (150°C).
- 2
Apply Dry Rub
Generously coat the St. Louis-style pork ribs with dry rub seasoning on all sides. Let them rest for at least 30 minutes to absorb the flavors.
- 3
Brown the Ribs
In a large oven-safe skillet or Dutch oven, sear the ribs over medium-high heat for 3-4 minutes per side until browned.
- 4
Add Beer and BBQ Sauce
Pour the beer and Sea Dog Blueberry BBQ sauce over the browned ribs. Ensure they are covered in the liquid.
- 5
Braise the Ribs
Cover the skillet or Dutch oven with a lid and place it in the preheated oven. Braise the ribs for 2.5 to 3 hours until the meat is tender and pulls away from the bone easily.
Fries
- 6
- 7
Heat the Oil
In a deep pot, heat vegetable oil to 350°F (175°C).
- 8
Fry the Potatoes
Carefully add the potato strips in batches to the hot oil. Fry for 5-7 minutes until golden and crispy. Remove and drain on paper towels, sprinkling with salt immediately.
Coleslaw
- 9
Combine Veggies
In a large bowl, combine shredded cabbage and carrots.
- 10
Mix Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 11
Combine and Chill
Pour the dressing over the cabbage and carrots. Toss to coat thoroughly. Refrigerate for at least 30 minutes before serving.
