COOK OUT LOUD: Slow Cooked, Country Style Ribs

Serves 4-6
For the Pork You'll Need: 3 pounds country style pork ribs (boneless, lean), 1/2 tsp kosher salt, 1/4 tsp black pepper (freshly ground), 2 Tbsp olive oil, 2 Tbsp unsalted butter
For the Braising Sauce You'll Need: 1/4 cup pure maple syrup, 1/4 cup aged balsamic vinegar, 1/2 cup spiced ale beer, remaining au jus from browning the pork ribs
Additional Sauce on Top: 4 Tbsp of the remaining au jus sauce (reserved from the crock pot or dutch oven), 2 Tbsp orange champagne vinegar
Garnish (optional): 1 Tbsp fresh tarragon (pulled from stem)

Sear Pork Ribs in olive oil and butter

Slow Braised Pork Ribs

How to Prepare: Lightly pat down the pork loin with paper towels. Salt and pepper the pork loin evenly all over. Warm the butter and olive oil in a large saute pan until it's sizzling. Add the pork in one single layer into the saute pan. Using tongs, flip each piece of pork, after each side has been browned (about 10-15 minutes total). Transfer the pork to a crock pot (place in one single row in the dish). Evenly pour the maple syrup, balsamic vinegar, beer and remaining searing liquids (from the saute pan) over the pork loins. Press the 4 hour cook time button. After 2 hours, flip the pork. After 4 hours, remove the pork ribs and place on a serving platter. Cover with foil to keep warm. Take 4 Tbsp of the remaining au jus sauce (from the crock pot) and whisk together with the orange champagne vinegar. Drizzle this sauce over the pork ribs. Sprinkle with fresh tarragon if desired.