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Recipe: Beer Braised Pork Ribs with Brussels Sprouts

When the temperature dips, it’s time to start braising! Big Rock Brewery recently came out with their ‘Lumberjack’ sampler pack across Canada, so I took to experimenting with some of the seasonal brews in my kitchen. I made this hearty pork rib and brussels sprout dish in my slow cooker with minimal effort.

Nothing like throwing everything into one pot and letting it slow cook all day while you’re at work. No stress when it comes to dinnertime. It’s almost better the next day, when the ribs have extra time to chill (no pun intended) in their braising liquid to soak up all of the robust flavours!

What you’ll need…

1 rack pork back ribs (cut in half)

1 yellow onion (halved and thinly sliced)

3 cloves garlic

2 meyer lemons (1/2″ sliced)

1 leek (trimmed and quartered)

3 cups brussels sprouts (trimmed and halved)

1 24oz can diced tomatoes

1 bottle dark ale (I used Big Rock’s Twisted Antler Ale)

1 cup water

1/4 cup brown sugar

2 TBSP tomato paste

2 TBSP white wine vinegar

2 tsp salt

2 tsp ground black pepper

1 tsp cinnamon

1/2 tsp cayenne pepper

Directions:

Place the first 6 ingredients in your slow cooker. Place remaining ingredients in a large bowl and stir until well-incorporated. Pour contents of bowl into the slow cooker. Cover, turn to low heat and let braise for 4-5 hours.

Let cool slightly before serving. Serve on rice or

couscous.

Serves 4

Total cook time…5 hours