Steps

• Take the Black Suino Baby ribs and, with a sharp knife, separate the individual ribs so 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, ancient mustard, and chopped rosemary, mixing well. Submerge the ribs in the marinade, cover the bowl, and refrigerate for at least 3 hours (or up to 24 hours), turning them a couple of times to ensure even seasoning on all sides. After marinating, 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, crispy crust.

  

• Heat a dash of extra virgin olive oil in a large, thick-bottomed pot. Sear the ribs over high heat on each side until a golden, crispy crust forms. This step is crucial to seal in the meat juices and add flavor. While the ribs are browning, strain the marinade with a sieve to remove any mustard and rosemary residues, which could burn during cooking. Once the ribs are well browned, deglaze with the filtered beer, being careful of splashes. The marinating beer, in addition to deglazing the pot and collecting all 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 the honey and sugars present in the beer, creating a flavorful and slightly sticky crust. Add the onion cut into rings and let it soften over low heat. The onion rings, besides flavoring the dish, will add a pleasant texture to the sauce. Add another teaspoon of ancient mustard and two tablespoons of honey, stirring well to incorporate them into the cooking base. Pour in the hot beef broth until the ribs are almost completely covered. Bring to a boil, then reduce the heat to low, cover the pot, and simmer 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! Set the heat to the lowest setting, almost at the point of extinguishing, and cover the pot with a lid. This will create a warm and humid environment, perfect for tenderizing the meat and allowing the flavors to marry 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 to cook evenly and avoid sticking to the bottom. During cooking, check the broth level: if it dries up too much, add more hot broth, a little at a time, to keep the ribs well immersed. How to know when they’re ready? Simple: pierce a rib with a fork and try to lift it. If the bone separates from the meat without resistance, it’s time to turn off the heat!

  

• After 3 hours (or more) of cooking, your beer-braised pork ribs are ready to be enjoyed! 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 flavors from the meat, beer, honey, and mustard, will have transformed into a thick, flavorful sauce, perfect for pasta. I chose cellentani, with their spiral shape that captures every drop of this delicious condiment, but you can use your preferred pasta shape. Dress the cellentani with the rib cooking sauce and serve them as a side, or mix the pasta with the ribs in the pot for an even more delicious and hearty single dish. With just a few simple steps, you’ve created a complete and satisfying dish that will win over every palate! Enjoy your meal!