Serious Eats: Recipes

Indoor Grilling: Beer-Braised Ribs

"These ribs were tender with a richness of flavors from the beer, cinnamon, ginger, garlic, and chilies in the braise."

[Photograph: Joshua Bousel]

Although grilling is most definitely a year-round practice in my household, when the cold and dark arrive, my time grill-side deeply diminishes—but my cravings don't. So I'm always looking for ways to bring my favorite foods indoors.

When it comes to ribs, once smoking low-and-slow is out of the equation, I have no problem toying with different cooking methods. For indoor ribs, I've become fond of a braise-then-broil approach. This week I had the perfect super-sub-zero day to try out a Mark Bittman recipe I've had my eye on for a while. You sear the rack stove-top, then braise it in a porter, then finish them under the broiler.

The wintry aromas emanating from the braising ribs had my mouth watering, deeply anticipating the first bite, which did not disappoint. A totally different animal than their smoked, summer counterpart, these ribs were tender with a richness of flavors from the beer, cinnamon, ginger, garlic, and chilies in the braise.

They were the perfect comfort food for that bitterly cold day, and even better because I got to keep nice and warm inside the entire time.

Indoor Beer-Braised Ribs

Adapted from Mark Bittman.

Printed from http://www.seriouseats.com/recipes/2010/01/indoor-beer-braised-ribs-recipe.html

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