Today we are preparing a truly special main course: Black Suino Baby pork ribs braised in beer with honey and old-style mustard. A recipe that combines the quality of fine meats with Italian brewing tradition. The stars of this dish are the Black Suino Baby ribs, sourced from young black breed pigs raised with care. Their meat is tender, flavorful, and perfectly marbled, ideal for slow cooking that enhances their juiciness. To season and braise the ribs, we’ll use Vakka beer from Birrificio La Buttiga, an Italian craft brewery with a long tradition in quality beer production. Vakka is a light beer with lime tree and ailanthus honey and bergamot peel, perfect for this recipe thanks to its sweet, citrusy, and aromatic notes that pair perfectly with pork. Honey and old-style mustard complete the bouquet of flavors, giving a sweet and sour touch and an irresistible fragrance. Ready to discover all the secrets of this recipe? Follow me step by step!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Grill, Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4.4 lbs pork ribs (Black suino baby)
- 1 beer (Vakka)
- 2 tbsps Dijon mustard
- 2 tbsps acacia honey
- 1 sprig rosemary
- 1 cup beef broth
- 1 golden onion
- as needed extra-virgin olive oil
- 1 pinch salt
Tools
- 1 Casserole Vier
Steps
Take the Black Suino Baby ribs and, with a sharp knife, separate the individual ribs so that the marinade can better penetrate the meat fibers and season them evenly. Pat them dry with paper towels. In a bowl, pour the Vakka beer, acacia honey, old-style mustard, and chopped rosemary, mixing well. Immerse the ribs in the marinade, cover the bowl, and place it in the fridge for at least 3 hours (or up to 24 hours), turning them a couple of times to allow all sides to be evenly seasoned. After the marinating time, remove the ribs from the bowl and pat them dry again with paper towels. This double drying step is essential to promote the Maillard reaction during browning and achieve a golden, crunchy crust.
Heat a drizzle of extra-virgin olive oil in a large, thick-bottomed pot. Brown the ribs over high heat on each side until obtaining a golden and crispy crust. This step is crucial to seal the meat’s juices and add flavor. While the ribs are browning, strain the marinade with a sieve. This way, you eliminate old-style mustard and rosemary residues that could burn during cooking. Once the ribs are well browned, deglaze with the strained beer, being careful of splashes. The marinade beer, besides deglazing the pot and collecting all the cooking juices, will enrich the dish’s flavor with its aromatic and slightly bitter notes. Let the beer evaporate over high heat for a few minutes, stirring occasionally, until the alcohol has evaporated. At this point, your ribs are ready for the next step in the recipe!
After deglazing with the beer, lower the heat and let the cooking base reduce almost completely, stirring occasionally. This step is important to caramelize the ribs with honey and the sugars present in the beer, creating a flavorful and slightly sticky crust. Add the onion cut into rounds and let it wilt over low heat. The onion rounds, in addition to flavoring the dish, will give a pleasant texture to the sauce. Add another teaspoon of old-style mustard and two tablespoons of honey, mixing well to incorporate them into the cooking base. Pour in enough hot beef broth to almost completely cover the ribs. Bring to a boil, then lower the heat to the minimum, cover the pot, and cook for at least 3 hours, checking the cooking and adding broth if necessary.
And here we are at the most anticipated moment: the slow cooking of our ribs! Adjust the flame to the minimum, almost at the limit of extinguishing, and cover the pot with the lid. This will create a warm and humid environment, perfect for tenderizing the meat and allowing the flavors to blend perfectly. Let the ribs cook this way for at least 3 hours, or even longer. Remember to gently turn them with a wooden spoon every 30-40 minutes, so they cook evenly and don’t stick to the bottom. During cooking, check the broth level: if it dries out too much, add more hot broth little by little to keep the ribs well immersed. How to tell when they are ready? Simple: pierce a rib with a fork and try to lift it. If the bone detaches from the meat without resistance, then it’s time to turn off the heat!
After 3 hours (or more) of cooking, your beer-braised pork ribs will be ready to enjoy! Gently lift them from the pot with tongs, place them on a serving platter, and… beware of the aroma that will fill the kitchen! But it doesn’t end here. The cooking broth, enriched with the flavors of the meat, beer, honey, and mustard, will have transformed into a thick and flavorful sauce, perfect for dressing pasta. I chose cellentani, with their spiral shape that captures every drop of this delicious dressing, but you can use any shape you prefer. Dress the cellentani with the rib cooking sauce and serve them as a side dish, or mix the pasta directly with the ribs in the pot for an even more indulgent and hearty one-pot meal. There you have it, with just a few simple steps, you’ve created a complete and satisfying single-course dish that will win over everyone’s taste buds! Enjoy your meal!
Here are some tips to make your beer-braised pork ribs even more special, and some storage suggestions:
Ingredient Quality:
Use high-quality pork ribs, like Black Suino Baby, and a craft beer that you like. The quality of the ingredients makes the difference!
Marinating:
Don’t rush the marinating process. The longer the ribs rest in the marinade, the more flavorful and tender they will be. Ideally, marinate them overnight.
Browning:
Brown the ribs well on all sides to create a crunchy and flavorful crust. Don’t overcrowd the pot to prevent the ribs from stewing instead of browning.
Slow Cooking:
Slow cooking is the secret to tender and succulent ribs. Be patient and don’t raise the flame too high.
Spices and Herbs:
Besides rosemary, you can add other spices and herbs to the marinade or cooking sauce, such as thyme, sage, bay leaf, black pepper, sweet or spicy paprika.
Sides:
Accompany the ribs with a side dish that pairs well with the sauce, such as mashed potatoes, polenta, roasted vegetables, or salad.
Presentation:
Serve the ribs on a serving plate, accompanied by the cooking sauce and side dish. You can decorate with a few fresh rosemary leaves.
Storage:
In the fridge: Beer-braised pork ribs keep in the refrigerator for 2-3 days in an airtight container.
In the freezer:
You can also freeze cooked ribs, either whole or portioned. To thaw them, leave them in the fridge overnight.
Reheating:
To reheat the ribs, you can use the oven, microwave, or a non-stick pan. Add a little broth or hot water to prevent them from drying out too much.
With these tips, your beer-braised pork ribs will be a true success! Enjoy your meal! 😋
To accompany these delicious ribs… 🍻🍷Choose your ideal beverage!
After savoring these tender and flavorful Black Suino Baby pork ribs braised in beer with honey and old-style mustard, you might desire the perfect pairing to complete the experience.
Here are some ideas, both for beer lovers and wine enthusiasts:
Beer:
Vakka from Birrificio La Buttiga: why not continue with the same beer used in cooking? Its honey and bergamot notes pair perfectly with the sweetness of the meat and the spiciness of the mustard. A harmonious and fulfilling pairing!
Amber or red beer: if you prefer a maltier and caramel flavor, an amber or red beer can be a great choice. The toasted and slightly bitter notes balance the richness of the ribs and cleanse the palate.
IPA: for those who love hoppy beers, an IPA with its citrusy and floral aromas can create an interesting contrast with the ribs’ flavor.
Wine:
Rosso di Montalcino: an elegant and structured Tuscan wine, with aromas of red fruits and spices, that balances the richness of the ribs.
Barbera d’Alba: a Piedmontese wine with good acidity and soft tannins that “cleanses” the palate.
Pinot Noir: a delicate and fruity wine, with notes of cherry and raspberry, that pairs well with the sweetness of the honey in the recipe.
Tips: Serve beverages chilled: about 46-50°F for beer and 60-64°F for red wine.
Choose the beverage based on your personal taste and the side dish that accompanies the ribs. Cheers and enjoy your meal! 🍻🍷
FAQ (Questions and Answers)
Why do you need to pat them dry twice, before and after marinating?
Basically, we dry the ribs before marinating to remove surface moisture and allow the marinade to penetrate the meat better. We dry them after marinating to remove excess liquid and promote crust formation during browning.
