Hickory Peach Porter Country Ribs

Chef Justin O'Neill | Off the Line
Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Modern American

Category

Main Course

Sweet peach, smoky hickory, and malty porter come together in a braise that turns country-style ribs into something that falls apart at the fork. Spiceology Hickory Peach Porter Rub does the heavy lifting, building a sauce with deep, layered flavor that makes the whole kitchen smell like a weekend well spent. A one-pan dinner built for slow Sunday afternoons.

Hickory Peach Porter Country Ribs

Ingredients

  • ¼ cup Spiceology Hickory Peach Porter Rub

  • 1.5-2 lbs country pork ribs
  • 1 yellow onion, sliced
  • 1 can peaches (substitute 1 fresh peach when available)
  • 1 cup chicken broth
  • 1 cup porter (Mississippi Mud used) large saute pan with a lid or dutch oven
  • green onion, to garnish
  • 1 cup white rice, cooked

Directions

  1. Generously, season pork with Spiceology Hickory Peach Porter Rub.

  2. In a pan, over medium-high heat, add 2 tablespoons cooking oil, then add your pork.
  3. Sear the pork on both sides then add sliced onions and cook for 3-4 minutes.
  4. Add peaches, beer, and chicken stock. Cover and bring the heat to low.
  5. Cover and let simmer for 1.5 hours. While the meat is simmering, make your rice according to package (generally 2 parts water to 1 part rice).

  6. Once Pork is done set aside to rest and keep the liquid in the pan.

  7. Plate your rice with sliced pork on top. Then turn the heat on the pan back up to medium-high and bring the liquid to a hard boil.

  8. Reduce for 5 minutes then take the mixture off the heat and blend it carefully (if you don’t have a blender, just serve the sauce a little chunky over the dish).

  9. Finish with green onions and enjoy.