We are still in the midst of unpacking, but at least the kitchen is mostly there. There enough to make dinner, which is a good thing because if I have to eat any more take-out, fast food, or sitting to eat looking and feeling all nasty and sweaty in a restaurant again....well, let's just say it would not be pretty!
Last month, while in my "CLEAN IT OUT" phase of the packing process, I made this super yummy dish with some pork country ribs I had in the freezer. It is super easy, simple, and DELISH! I used to make this meal all the time, but hadn't in a while. In fact, I think the last time I made it was for my Dadu while my Mom was out of town and he LOVED, LOVED, LOVED it! For those that know about my Dadu, you know that for him to eat anything aside from steak, macaroni and cheese, or fried chicken was an incredibly rare thing.
Even though this has some prep work involved before you stick it in the Crock Pot, it is well worth it!
- 8-10 boneless country style pork ribs
- salt and pepper to taste
- 2 TBSP extra virgin olive oil
- 1 bottle of your favorite bottled (or homemade) BBQ sauce, 18 ounces. I use the original Bullseye.
- 1 large red onion, peeled and sliced
- 1 bottle of beer of your choice. I used an Amber Ale.
Heat a large skillet with olive oil over medium high heat. Add ribs and allow to sear until caramelized and brown on both sides, working in batches. Remove the ribs once seared and layer in crock pot, topping with BBQ sauce using the entire bottle.
Once all ribs are seared, add an additional TBSP of olive oil if necessary, and add onion slices. Allow onions to cook until caramelized as well. Very carefully, add beer to de-glaze pan, scraping up any brown bits from the bottom of the pan. Turn down the heat to medium-low and allow to simmer until most of the liquid has cooked down by half or more, about 3-6 minutes. Add onions to top of ribs and BBQ sauce. Cover with lid and allow to cook on low heat for 6-7 hours.
This is fabulous served over mashed potatoes!
This recipe has been linked up at: