2 Reviews

I made exactly as outlined except I did not use mushrooms. It was very good. I will make this again, but next time I think I will use less beer. I have never cooked with any type of beer/wine before and I found that it was imply too overpowering.

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T+4 March 10, 2013

In one word, Amazing! I got a dutch oven for Christmas and wanted to cook something in it when I saw this recipe. I had the country pork ribs, some of the spices, but not everything so I used it as a guide and substituted some of the ingrediants for what I had on hand (for example, I didn't have the onion soup mix, so I made my own using beef boullion and dried toasted onions). I also had almost 6 lbs of meat, so I doubled everything (using 2 beers to cover, I had to bake for almost the full 2 hours to reduce). I didn't have a mushroom soup so I put the rest of the gravy together until my husband ran to the store to buy the soup, and although I did add 1 can, I didn't double the soup because my gravy tasted so good as it was. If you are looking for a comfort food, this is it. And it's a great recipe that can be changed. I think I will do it again and add some vegetables.

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CharleneGomez January 16, 2012
Creamy Gravy-Covered, Beer-Braised Country-Style Pork Ribs