Ribs ~ Pork Babybacks, Beef Short ~ Need I Say More?

The beef short ribs, done up for practice prior to unleashing on future dinner guests, were braised in beer (cuz we all know how much i L-O-V-E beer) and hoisin sauce. The asian inspired, sweet twist on beer braised came from a Dave Lieberman recipe found here on the Food Network (hey, pipe down now). First, slow cooked meat rocks, second, browning on the extra burner of my grill out back was like the best idea I've had since proposing to foxy wife. No fire alarms, no 6 hour aromatic reminder of browned meat and the consumption of some of the beer that would soon be braising the meat - doesn't get much better. The method you ask??
* brown ribs thoroughly (outside!)
* move to stove top w/ a bottle of ale, ginger and garlic for 2 1/2 hours
* remove some of the braising liquid to a saucepan, add hoisin, reduce to thicken sauce
* move ribs, braising liquid and added hoisin to 350 stove for 1/2 hour
* plate fingerling potato puree, reduced sauce, top w/ rib, garnish w/ chives

Next on our carnivorous culinary chronicles? Pork baby backs... Ah the mighty pig - you may oink innocently, but in truth you rule my world like the mighty north star guided countless sailors across the globe. Yup, I lovepork and I love pork ribs. Oddly enough, despite all the wisdom to the contrary, I prefer to dry roast my ribs in the oven instead of using a braising liquid (much less boiling)! Rather than ramble, I'll get to the goods:

* brown sugar, paprika and other spices rub, wrapped tight overnight (use your favorite spice rub or google one up!)

* removed from fridge and brought to room temp

* roasted at 250 for 2 1/2 hours, or until the ribs are sticking out of the meat and turn easily when twisted (I got a tip from some Youtube video about wrapping and roasting directly in saran wrap and foil)

* Once roasted, finish on hot grill, basting w/ sauce - in my case I used 2, a classic BBQ and a peanut butter/hoisin/lime/seasame sauce

* plate fingerling puree, garnished w/ fried onion strips, ribs and serve with BEER OF COURSE!

* (yes, i realize i need a new protein but stay tuned for an up coming post in which i actually serve meat w/ something other than mashed potatoes - gasp, i actually use veggies! ok, close your slacked jaw, it's not that crazy...)