Pork short ribs rubbed in spices, braised in a broth of stout beer, honey, and garlic, and served up on a tortilla with fresh salsa and sliced avocado – what’s not to love? Typically I would consider pork ribs to be summer fare, perfect for outdoor grilling weather. Tacos also have an element of sunny, outdoor eating to them, likely due to their portability and propensity for showcasing fresh summer produce. Well… it’s not summer, and I’m not dragging the grill out in three feet of snow to grill pork ribs. Braising them seemed like a suitable compromise.
- 1-2 lb Pork Short Ribs
- 1 tbsp Olive Oil
- Chipotle Chili Powder
- ground Cumin
- Smoked Paprika
- 20 – 24 fl oz dark Stout Beer (Guinness, works well)
- 2 cloves minced Garlic
- 3 tbsp Honey
- 3 Bayleaves
- Tortillas, Fresh Salsa, and sliced Avocados for serving.
- Generously coat the pork ribs with the chipotle chili powder, cumin, paprika, salt, and pepper. I didn’t specify amounts since that’s relative to the amount of pork you are choosing to braise, but the amount of chipotle powder used should be in proportion to how spicy you want your pork to turn out. You should also try to maintain an equal ratio of cumin and paprika across the board.
- Heat the olive oil in the bottom of a heavy bottomed stew pot.
- Sear the pork in the heated olive oil. Make sure to flip the pork around to get an even sear on all sides.
- Arrange the pork snugly into the bottom of the pot.
- Pour the beer over the pork until the pork is fully submerged.
- Add the honey, bayleaves, and garlic.
- Bring the pot to a boil.
- Reduce the heat, and continue to simmer the pork until it begins to fall off the bones. About 2 hours.
- Remove pork from the broth, and shred easily.
- Serve on a lightly toasted tortilla with favorite taco toppings.