"Pork short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs."
Ingredients 2 tbsp (30 mL) brown sugar 2 cups (500 mL) root beer 2 cartons CAMPBELL’S Stock First ® Beef stock 1/4 cup (60 mL) whisky 1 cup (250 mL) strong coffee 1/4 cup (60 mL) balsamic vinegar 1 medium onion, sliced 4 bay leaf 4 lb (1.82 kg) pork side ribs 1 cup (250 mL) barbecue sauce
DIRECTIONS 1. To create the braising liquid, combine brown sugar, root beer, beef stock, whisky, strong coffee, balsamic vinegar, onion and bay leaves in a large pot and bring to a boil over medium-high heat, stirring occasionally. 2. Place ribs in a roasting pan; add hot braising liquid, cover and transfer to a 325°F (170°C) oven for 2 ½ hours. 3. Gently remove ribs from the roasting pan and transfer to a baking sheet. 4. In a small sauce pan, mix 1 cup braising liquid with 1 cup BBQ sauce and simmer on medium-high heat until reduced by half, about 4-5 minutes. 5. Brush the sauce mixture liberally over ribs and place under hot broiler until well glazed, about 4-5 minutes.