Pork Loin Rib Ends Seared, Braised and Glazed

This method of cooking brings winter and summer together. You get that braised tender fall of the bone and grilled with a sweet glaze. For finger licking good! The braising liquid after cooking can be saved, skim fat and use as broth for other uses.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 3  lbs  pork loin rib ends (country style ribs)

• Marinade Ingredients

• 1⁄4 cup olive oil
• 1  tablespoon Worcestershire sauce
• 1  tablespoon brown sugar
• 1  teaspoon dried oregano
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1⁄4 teaspoon  chili flakes, chipotle
• 1⁄2 teaspoon  smoked paprika
• 1⁄2 cup  chopped scallion
• 2 -3  garlic cloves

• Braising

• 3  slices bacon, chopped
• 1  onion, rough chopped
• 3  carrots, sliced
• 2  celery ribs, sliced thick
• 3  garlic cloves, sliced
• 3  sprigs fresh thyme
• 1  cup hot water
• 12  ounces beer

• Glaze

• 1⁄3 cup  braising  liquid
• 1  tablespoon honey
• 1⁄2 cup orange marmalade or 1⁄2 cup  apricot jam

Directions

1. In a blender add all the marinade ingredients and blend till chunky smooth.
2. Rub into ribs all the marinade, place in a zip lock bag.
3. Refrigerate for 6 hours or over night.
4. Preheat grill to 350.
5. Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.
6. Meanwhile sear ribs just to brown.
7. Add the onion, carrots, celery, garlic and cook for 3-5 minutes.
8. Add hot water, thyme, and seared ribs.
9. Add beer just to rim of ribs.
10. Place top on pot and move to indirect heat.
11. Close grill top. Grill for 1 1/2 -2 hours till tender.
12. Go enjoy a drink and a dip in the pool.
13. Mix braising liquid, honey and marmalade.
14. Brush ribs with glaze.
15. Place over direct heat to bubble and brown. Just a couple minutes each side.
16. Serve the veggies along side the ribs.