Showing posts with label Pork Ribs. Show all posts
Showing posts with label Pork Ribs. Show all posts

Monday, May 18, 2015

Country Ribs Braised in Beer

I'm always seeing country pork ribs at the grocery store. I have bought them before because they look so great but they're usually very dry. Nevertheless, I bought a two pound package and started looking for a recipe. Of course, that's probably not the best way to go because one doesn't always have the needed ingredients on hand. I had enough, though, to dare to try this brilliant recipe from Food Network.

Instead of amber ale, I used Heineken. I cut the recipe in half and substituted some garlic (because we love it) for 1/2 an onion. It calls for hot paprika but we're not hot people, so I used sweet paprika instead. Oh, and the recipe is for bone-in country ribs, and I had boneless country ribs. I suspect it's even better with the bone-in ribs, so if you have a choice, go for that.

At first blush, it seems like there are a lot of annoying steps. It's really not that complicated but Food Network's instructions are very precise, which is actually nice. The resulting sauce is so good I wanted to eat it with a spoon. There may have been some spoon licking that went on . . . ahem.

I'll give you the ingredients as I used them for half the recipe. We had plenty for three normal eaters or four light eaters.

Country Ribs Braised in Beer

2 pounds country ribs (bone-in if possible)
Kosher salt
1 teaspoon paprika (hot or sweet)
1 1/2 - 2 tablespoons olive oil
1 large onion
4 cloves garlic (optional)
6 ounces amber ale (or Heineken)
6 ounces chicken broth
1 bay leaf
1/3 cup apple cider vinegar
1-2 tablespoons honey

Preheat oven to 425. Heat olive oil in a Dutch oven over medium heat. Pat ribs dry. Sprinkle with Kosher salt and 1/2 teaspoon paprika. Brown the ribs 8 minutes on each side.

Meanwhile chop onion and mince garlic. Remove ribs from Dutch oven and add onions, along with 1/2 teaspoon paprika and a pinch of salt. Cook about 8 minutes, stirring occasionally and scraping up any meat bits. Add the garlic and stir so it doesn't burn. Pour in the beer and bring to a boil. Cook about 8 minutes, uncovered, until it is reduced by half. Add chicken broth, bay leaf and thyme. When the liquid simmers, return the meat to the pot and place in oven, uncovered. Cook 30 minutes, flip the meat and cook another 30 minutes.

Meanwhile, mix the honey with the apple cider vinegar. Add to the pot, stir, and return to the oven for another 15 - 20 minutes. Remove meat from pan and skim any fat off the liquid. Bring to a boil, and simmer until thickened. (Note: their instruction says 10-15 minutes but it happened much faster for me - more like 8 minutes.) Remove bay leaf. Return meat to pot to warm it. Serve ribs with sauce.

Sprinkle with salt and paprika.

Mine just fit in the Dutch oven!

Remove meat and cook onions.


Hot from the oven.

Amazingly good!

It's countdown time. Only 14 days until the release of THE DIVA STEALS A CHOCOLATE KISS! Starting today, I'll be giving copies away here on Mondays for the next few weeks. 
Leave a comment with your email address to enter!
Good luck!

Tuesday, June 7, 2011

Glazed Ribs to Die For - Cleo Coyle's Special Bourbon Berry "Coffeehouse" BBQ Sauce

My recipe for you today is a sweet and tangy BBQ glaze with a harmonious mix of flavors.

It has a bit of good old Southern comfort (bourbon); the bright, sweet-tart flavor of berries (raspberries); and an earthy touch of my own amateur sleuth's trademark ingredient (coffee). I also added a bit of ginger to bring a lovely Asian note to the sauce, giving it a kind of NYC Chinatown-ribs sort of vibe.

I hope you enjoy it as much as my husband and I do.

~ Cleo Coyle, author of The Coffeehouse Mysteries

Cleo Coyle’s


Yields about 1 cup of glaze, enough to BBQ 3 to 3.5 pounds of pork ribs or chicken part


½ cup coffee
½ cup dark brown sugar
½ cup (15 to 18) fresh raspberries, crushed with fork
¼ cup ketchup
1 tablespoon bourbon (I use Jim Beam)
1 tablespoon Worcestershire
1 tablespoon white vinegar
½ teaspoon ground ginger (or 2 teaspoons of grated fresh ginger)
*(optional) 1 tablespoon molasses, not blackstrap (I use Grandma’s brand Original Molasses)
1 tablespoon cornstarch

*I've made molasses optional for those of you who are allergic or aren’t fond of the flavor. The brown sugar does bring that flavor note to the glaze, but if you enjoy molasses, by all means, add it!

Directions: Into a small saucepan, stir up all of the ingredients but the cornstarch. Bring to a roiling boil and sprinkle the cornstarch over the liquid. Stir to dissolve. Turn down the heat until the liquid comes to a simmer and continue stirring and simmering for 5 to 8 minutes. You're watching for the mixture to thicken enough for a brush to hold it but not so much that you’ll have trouble mopping ribs or chicken with the sauce. (See my photo above.)


To download a free PDF of this recipe
that you can print, save, or share,
click here.


Yield note: The ribs in my photos weighed 3.25 pounds. One cup of my glaze was enough to BBQ these with a bit of glaze to spare. If you double the amount of ribs (to 6 pounds), then double the amount of glaze (to 2 cups). If you triple the amount, triple the amount of glaze, and so on.

Low and slow cooking is the way to make juicy, delicious ribs. First preheat your oven to 350 degrees F. Coat your grilling rack with nonstick cooking spray.

(I have to tell you: I am lovin' the Pam brand "grilling" spray. It works very well on BBQ racks, making cleanup astoundingly easy.)

Before cooking the ribs, lightly salt and pepper both sides, then place the ribs on the grilling rack, fat side up. Cook for twenty minutes and flip. Cook a 2nd twenty minutes. You are now ready to begin brushing the ribs with the glaze

Flip the ribs over (fat side up again) and liberally coat with the glaze. Cook for a 3rd twenty minute period. Flip the ribs, glaze the other side and continue cooking, for a 4th twenty minute interval.

Turn the ribs a 5th time. (You will see the glaze is now caramelizing.) Coat with another layer of the glaze and cook for another 20. Turn a 6th time. Glaze lightly and cook for a final ten to fifteen minutes.


Total cooking time is
115 minutes (just under 2 hours).

Remove the rack of ribs from the
oven, slice, plate, and enjoy!



The USDA has recently confirmed that 145 degrees Fahrenheit measured on a thermometer, followed by a three-minute rest, is a safe final internal cooking temperature for pork. According to the editors at foodbuzz: "Because of this important 15-degree temperature difference, you can now enjoy medium-rare pork, just as you do other meats. 'Pork cooked to 145 degrees F. is juicy, tender and perfectly pink,' said Guy Fieri, celebrity chef and restaurateur. 'And the food service industry has followed this cooking standard for nearly ten years.'" So...

Eat with joy!

~ Cleo Coyle, author of 

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.

Wednesday, January 6, 2010

BBQ: the evolution of Ginger's sauce

This is the Hub's recipe, or more
accurately his mother's, or even
more accurately it is the creation
of a woman named Ginger who
was their neighbor many years
and several addresses ago.

This is one of those recipes that has been in the family for
so long that to my husband it is still the taste of his childhood.
He and I are both barbeque lovers (needless to say we're looking
forward to Mystery Lovers Kitchen's own Riley Adam's BBQ
series) and when we were dating we tried out every BBQ joint
in the Phoenix metro area. Although there are several famous
ones -- Honey Bear's comes to mind -- the taste of BBQ for the
Hub is still Ginger's Sauce. And so we share it with you!

1 cup very strong coffee (Yep, we're even working in Cleo's first love)!
1 stick butter, melted
1 cup catsup
1 -- 5 oz bottle of soy sauce
1 tablespoon sugar
4 cloves of garlic choped
1 tablespoon salt
1 tablespoon black pepper

Mix it all up, put it in a jar and refrigerate. As my mother-in-law
said, "It'll keep for months -- if it lasts that long."

Um, not with the Hub around!
Thanks Hub and Mom and the
unknown (to me) Ginger for a
wonderful recipe. Hub slow
baked some pork ribs and
coated them with this sauce
and I have to say they were

Keep entering ingredient ideas for our next Iron Chef week, and
don't forget to "Egg"secutive Order hunt to be entered in Julie's contest
as well.

It's a great week here at the Mystery Lover's Kitchen. Julie's latest is out
and my March release SPRINKLE WITH MURDER just received a
starred review in Publisher's Weekly!!! Wa hoo!

Jenn McKinlay
March 2010
(Available for pre-order now)

aka Lucy Lawrence
Sept 2009
(Available now)

April 2010
(Available for pre-order now)

Friday, September 11, 2009

Cleo Coyle on 9/11: Firefighters Cook Up Award-Winning Ribs for a Great Cause!

Cleo Coyle on 9/11: 
Cook Up Award-
for a Great 

Although I grew up in Southwestern Pennsylvania, I’ve been a New Yorker for over twenty years. September 11, 2001 was a terrible day of loss for this country and especially for the city I call home.

ver 2,000 of our fellow citizens perished that day along with 60 of New York’s Finest (our police and port authority officers). But it was New York’s Bravest, our firemen, who suffered the most devastating losses of all. Many of the 343 firefighters who died were senior members of the department. In one case, an entire company was nearly wiped out.

When the smoke finally cleared, hundreds of funerals were held all over New York for these heroes who answered their last alarms. At times, the grief seemed almost unbearable, but—as an example to us all—the New York City Fire Department worked to replenish its ranks and its spirits. 

ne way they have chosen to remember their lost members is through the Terry Farrell Firefighters Fund. (**See more about this fund below.)

The Jim Beam Bourbon company is a big supporter of this fund. This past June, they held its inaugural Terry Farrell Firehouse Cook Off to bring attention to this special edition bottle. The bottle (pictured) is now sold in 25 states. If you see it and make a purchase, you are making a contribution to this non-profit fund to help firefighters.

Because today is such an important anniversary for New York's firefighters and because cooking is such an important part of firehouse life, I decided to share with you the winning recipe in this very special Firehouse Cook Off competition as well as a fun video of the event. 

Click the video below 
to visit with our NY firefighter
Firepit Masters!  

Click here to get Dana Lamel’s winning recipe. Dana (pictured left) is one of our local firefighters who also happened to graduate the Culinary Institute of America. He even works for celebrity chef Todd English between fires—a pretty nice perk for those firefighters who serve with him.
NOTE: When you click this link for Dana’s winning recipe, be sure to click over to page 2 of the article to get Dana's tips and instructions.

Finally, as a mystery writer, I often create situations where my amateur sleuths tangle with police and other officials, but as a New Yorker who witnessed the bravery, heroism, and tremendous sacrifice on 9/11, I can tell you that I have nothing but the utmost respect and admiration for the men and women who put on a uniform every day and risk their lives to protect ours.

If you are one of those who serve now or have served
—or if you have family members who do—
there’s no better day or date for us to say...


~ Cleo Coyle, author of
The Coffeehouse Mysteries

"Where coffee and crime
are always brewing..."

**The Terry Farrell Firefighters Fund is a non-profit organization dedicated to providing firefighters and their families with financial assistance for their educational, medical and equipment needs. This charity was formed in honor of Terry Farrell, a decorated firefighter with FDNY Rescue 4 who perished on September 11, 2001, while fighting fires and rescuing victims at the World Trade Center. Originally aimed at providing a scholarship fund for the children of past and present FDNY firefighters, the organization grew rapidly and was able to offer firefighters, their families and needy fire departments with the help they needed in many areas. To learn more, click here.