We found some pork ribs in the freezer on a cold morning last week and decided to “slow-cooker” them, as one of my mom’s friends says, all day. We kept them moist with beer and they turned out beautiful. The meat fell right off the bone and it totally tastes like carnitas (and looks like carnitas) but is way healthier because it’s not fried in a ton of oil.
{serves 4}
- 2 lbs pork ribs
- 1 Mexican beer
- 2 large garlic cloves
- 1/2 sweet onion
- 2 tbsp olive oil
- dash of red pepper flakes (optional)
- salt/ pepper
to serve:
- tortillas
- beans
- cheese
- chipotle sauce
- pre-heat oven to 325º F
- dice onion and mince garlic
- heat olive oil in a large dutch oven (ours is 3 1/2 quarts) over the stove, sauté onion and garlic in there with the red pepper flakes (optional)
- then add the ribs, brown them on both sides with some salt and pepper
- pour 12 oz beer over the meat and transfer pot to oven (keep lid on), braise at 325º F for about four hours
- then turn the oven down to 300º F for about 5 1/2 hours, adding liquid as needed (water or more beer)
- by then the meat should be done, remove from oven and let cool a bit then use a fork to gently shred the meat
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