By Chef Tim Kilcoyne, Sidecar Restaurant created for We Olive Thousand Oaks grand opening
For the ribs:
2 racks baby back pork ribs, cut in half
2-12oz bottles Black IPA, such as Stone Brewing Sublimely Self Righteous Ale
2 T extra virgin olive oil
1 yellow onion, chopped
1 carrot, chopped
1 celery rib, chopped
4 each garlic cloves, chopped
4 T ginger, peeled and chopped
1 ½ cup chicken stock
¼ cup soy sauce
½ cup We Olive Aged Balsamic Vinegar
1 t crushed red pepper flakes
For the sauce:
To make the ribs:
- Arrange ribs in a baking pan and roast under broiler, turning occasionally, until browned on all sides. Discard the fat from pan.
- Turn oven to 350.
- Put the pan over high heat. Add beer and bring to a boil, scraping up all of the brown bits with a wooden spoon. Transfer the mixture to a large roasting pan.
- Heat the oil in a skillet over medium heat. Add the onion, carrot, celery, garlic, ginger and cook until the vegetables soften, about 5 minutes. Add to the roasting pan with the ribs.
- Add the chicken stock, soy sauce, balsamic and crushed red pepper flakes.
- Cover the roasting pan with foil to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover, and braise until the ribs are tender when pierced with a small knife, 60-80 minutes more. Gently remove the ribs and cover loosely with foil to keep warm.
To make the sauce:
- Strain the braising liquid through a fine sieve into a medium sauce pan; discard the solids. Skim off any fat on the surface.
- Bring to a boil over high heat, then lower to a simmer.
- Reduce liquid to 1-1/2 cups, about 20 minutes.
- Whisk in the brown sugar, mustard, and vinegar. Bring back to a boil then reduce back to a simmer until it has reduced to 1 ½ cups, 10-15 minutes. Glaze the ribs with the sauce and throw back into oven for 10 minutes to ensure it is hot.
- Transfer to a serving platter and top with remaining sauce.