Country Style Pork Ribs Braised in Spiced Ginger Beer

I made this dish with a black-eye Pea Salad for New Year’s dinner. The salad is a Carla Hall recipe.  Here in the sort-of South people eat black-eye peas on New Year’s day for luck, health and prosperity.  These pork bites are so easy to make. And bonus, one pot meal. Don’t fret if the country ribs have a lot of fat. It will render out when you brown the pork. The fat will also make the finished product juicy and not tough or dry. I do not cook low fat dishes. I try to follow a low carb meal plan.

  • 3 -4 pounds boneless Country Style Pork Ribs, cut into 1 inch pieces
  • 1 large Onion, sliced root to tip so they keep their shape while cooking
  • Two 12 ounce bottles Crabbies Orange Spiced Ginger beer
  • tiny Potatoes enough to cover the pork
  •  2 Cutie Oranges, sliced
  • Sea Salt, Kosher or Himalayan and Pepper to taste (I use a 4 color pepper mix I that grind fresh)

Preheat oven to 375 degrees F.

Over medium to medium high heat brown the pork in batches in a heavy bottom Dutch Oven. I use an enameled cast iron one.  Don’t crowd the pot so the pieces brown. Season with salt and pepper for each batch.  During the browning process fond will accumulate on the bottom and even sides of the pot. That is great this will be flavor for the finished dish.  Set the browned pork aside in bowl.

Add onions to the dutch oven. Sauté the onions in the remaining pork drippings until translucent about 5 to 7 minutes. More fond will accumulate.  Remove onions from pot and mix with browned pork bites. Turn up the heat for one or two minutes. Stay at the stove because the pot can easily burn if not watched. 

Add one bottle of the ginger beer to deglaze the pot. Scrap the fond from the bottom and the sides of the pot. Reduce the heat so the liquid simmers. Add the second bottle of ginger beer and simmer until the liquid is reduced by half.

Add pork and onion mixture to the dutch oven. Cover the mixture with a layer of tiny potatoes. Season to taste. Top the potatoes with the sliced oranges.

Single layer of tiny potatoes
Top with orange slices, cover place in oven

Place the lid on the dutch oven and cook in the oven for 45 minutes. Check the tenderness of the potatoes and pork. Remove from oven and let cool for about 10 minutes. Remove oranges slices to eat or to add to the compost pile. Enjoy!

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in cast iron cookery, Low Carb, main dish, stew and tagged , , , , , . Bookmark the permalink.

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