Don Cash
Senior Cook
We got this recipe from Cook's Country.
Fixins.
Onions first.
Then the ribs seared on all sides.
Then both into the bath (Belgian wheat beer, brown sugar & dried thyme).
Covered and braised for 1.5 hours, indirect @ around 350ish.
After the braise. Uncovered and cooked another 1.5 hours to finish & reduce the sauce.
Off.
Plated with some homemade collards (1st time ever making these) and crashed potatoes (1st time ever making these too). Really good. the sides stole the show. I'd have preferred a big ol' ribeye...
Thanks for looking!
Fixins.
Onions first.
Then the ribs seared on all sides.
Then both into the bath (Belgian wheat beer, brown sugar & dried thyme).
Covered and braised for 1.5 hours, indirect @ around 350ish.
After the braise. Uncovered and cooked another 1.5 hours to finish & reduce the sauce.
Off.
Plated with some homemade collards (1st time ever making these) and crashed potatoes (1st time ever making these too). Really good. the sides stole the show. I'd have preferred a big ol' ribeye...
Thanks for looking!