PBR Braised Pork Ribs with Cheerwine BBQ Sauce
Pork and Cherries are a classic flavor combo for good reason. The tartly sweet fruit brings out the delicate richness of that other white meat, making for a perfectly balanced and refined plate. While technically cherry flavored, Cheerwine doesn’t bring the same dainty refinement. Hailing from North Carolina, this “Cherry” drink brings the over-the-top, all-American flavor eXXXsplosion you’d expect from a neon red bottle of soda pop. Perfect for a sticky-sweet, tangy BBQ sauce.
While you could absolutely braise your ribs in the oven, on the stove top, or, hell, skip it and go low-and-slow on the grill: crockpots are the perfect vehicle for cooking down tough cuts of meat. They’re dummy proof, for one, but, more importantly, they don’t overheat your house. If you don’t have access to a slow cooker, consider the investment. We use ours all year long and can’t imagine our houses without it.
PBR Braised Pork Ribs
- 2 slabs (usually about 3lbs) Pork Ribs
- 2-4 cans PBR— the number of PBRs you need will depend on the volume of your slow cooker
- 4 cloves Garlic, smashed
- 1 Bay Leaf
- 8 whole Black Peppercorns
- 2 whole Cloves
- 1 tsp Salt
Evenly distribute your RIbs in the slow cooker. Cover with PBR. Toss in the Garlic and spices. Set it to low and cook for 8 hours, or until the meat comes easily away from the bone (4 hours on high if you’re impatient).
Carefully remove the Ribs from the slow cooker (don’t cry if they fall apart, that’s a good thing) and discard the cooking liquid. If you’d like to serve them right away, place the Ribs on a cookie sheet, slather with Cheerwine BBQ, and broil for 2-3 minutes on each side.
If you’d rather finish them on the grill, place them in the refrigerator overnight. This will help to firm up what little colagen and fat is left in the meat, so they don’t disintegrate when they hit the coals. When you’re ready to serve, slather in Cheerwine BBQ and heat over a high flame until caramelized and tasty.
- 12 oz Cheerwine
- 15 oz can Tomato Sauce— not paste, not diced tomatoes. just plain, unseasoned, tomato sauce
- 2 tbsp Molasses
- ¼ cup Apple Cider Vinegar
- ½ tsp Salt
- 1 clove Garlic, smashed
- 1 tsp Smoked Paprika
- a pinch of Allspice
- Tabasco, to taste
Combine all of the ingredients in a small saucepan and simmer over low heat until reduced by half, about 20 minutes.
Because this is basically all sugar, don’t just turn it on and walk away. Make sure you stay close, and give it a stir every few minutes.
If you’re lazy, you could totally do this in a small crock pot along side the ribs. Medium heat for 2 hours sounds about right to us.
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