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By Chef Tim Kilcoyne, Sidecar Restaurant created for We Olive Thousand Oaks grand opening

Serves 2-4

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:

1/3 cup light brown sugar
3 T We Olive Wasabi Sake Mustard
3 T We Olive Aged Balsamic Vinegar

To make the ribs:

  1. Arrange ribs in a baking pan and roast under broiler, turning occasionally, until browned on all sides. Discard the fat from pan.
  2. Turn oven to 350.
  3. 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.
  4. 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.
  5. Add the chicken stock, soy sauce, balsamic and crushed red pepper flakes.
  6. 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:

  1. Strain the braising liquid through a fine sieve into a medium sauce pan; discard the solids.  Skim off any fat on the surface.
  2. Bring to a boil over high heat, then lower to a simmer.
  3. Reduce liquid to 1-1/2 cups, about 20 minutes.
  4. 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.
  5. Transfer to a serving platter and top with remaining sauce.