Country Style Boneless Pork Shoulder Ribs

(recipe serving size – 7 ribs)

For seasoning the ribs:

2 1/2 lb boneless pork shoulder ribs, cut into 7 pieces

2 tb olive oil

2 tsp dried oregano

1 tsp granulated garlic

1 tsp smoked paprika

1 tsp kosher salt

1 tsp cracked black pepper

Coat the pork in the olive oil and spices and set aside.

For the braise:

1 large sweet onion, cut into 1/2 inch slices

12 oz amber beer (Yuengling)

1 cup chicken stock (or broth)

1 cup clementine juice (or orange juice if clementines are out of season)

1 1/2 tb honey

1 tb olive oil

1 tb butter

3 cloves garlic, coarsely chopped

1 tsp kosher salt

1/2 tsp cracked black pepper

Preheat oven to 350.

Heat a dutch oven or oven-safe pot over medium heat. Sauté the onion in the butter and olive oil for 6-8 minutes until slightly browned. Add the garlic and sauté for another 2 minutes. Add the beer and place the pork into the pot. Drizzle with the honey, place a lid on the pot and simmer for 10 minutes. Add the chicken stock and clementine juice. Raise the heat, bring to a boil and place the pot in the oven on the center rack. Bake for 1 1/2 hours or until the pork is fork tender. Remove the lid and bake for another 15 minutes.

For the sauce:

1/4 cup ketchup

1/4 cup light brown sugar

1 tb tomato paste

1 tb honey

1/2 tsp cracked black pepper

Preheat your oven to broil.

Carefully remove the pork from the braise and place on a baking sheet. Cover with aluminum foil to keep the pork warm.

Place the braising pot on the stove over medium-high heat and simmer the braise vibrantly for 10 minutes, stirring occasionally to make sure it does not burn. Whisk the ingredients into the braising liquid and cook for another 10 minutes until the sauce has thickened.

Baste the pork with the sauce and set the baking sheet in the oven on a rack 4-6 inches from the top. Broil for 3-5 minutes, watching closely for a slight char to develop. Carefully turn the ribs over, baste with more sauce and broil for another 3-5 minutes.