Mustard and Ale Braised Pork Ribs
2 tbsp. vegetable oil
4 lbs. boneless Country-Style Pork Ribs
1 cup diced celery
1 cup diced white or yellow onion
1 cup diced carrot
Braising Liquid:
2 cans (24 oz.) Ginger Ale (or your favorite light beer)
1 ½ cups chicken broth
2 14. 5 oz. cans diced tomatoes
3 tbsp. whole grain mustard
2 tbsp. Worcestershire sauce
Dry Rub:
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. mustard powder
¼ tsp. black pepper
¼ tsp. salt
¼ tsp. chili powder
Preheat oven to 275-degrees- F. In a small bowl, mix dry rub ingredients and set aside. In a large stock pot, add the oil. Heat on medium-high heat. Pat pork ribs dry with paper towel, then rub with the dry rub. Place ribs in hot oil in stock pot, and sear on all sides until browned. Brown in batches as to not crowd the pot. Remove ribs and place on a plate to rest.
Add celery, onion, and carrot to the pot. Sauté for 5-6 minutes, or until they begin to soften. Stir frequently, scraping up any bits stuck to the bottom of the pot. Return ribs to the pot, then add the braising liquids. Stir gently to combine. Place the stock pot in the oven, covered, and bake for 3 hours on middle rack. Remove from oven, and check pork for doneness. The ribs should be fork tender and pull apart easily. If desired, reduce the braising liquid on the stovetop to make a gravy.
You can make these ribs in the slow cooker. Sear the ribs and add to the slow cooker. Then soften the vegetables in the same pot and add to the slow cooker, then and add your braising liquid. Stir. Cover and cook on high 3-4 hours, or low 7-8 hours.
Serve with mashed potatoes.
