准备

炖肋骨

• Position an oven rack about 6 inches from the broiler element and heat the broiler on high.
• Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan.
• 将锅放在高火上。加入1瓶啤酒并煮沸，用木制刮刀从锅底刮起褐色的碎片。将混合物转移到大型烤盘中。重复剩余的肋骨和啤酒。
• Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F.
• 用中火加热12英寸煎锅中的油。加入洋葱，胡萝卜，芹菜和大蒜，煮熟，偶尔搅拌，直到洋葱变软约5分钟。转移到持有啤酒混合物的烤盘中；搅拌肉汤，酱油和红辣椒片。将蔬菜涂成均匀的一层，然后将肋骨放在顶部（如果拥挤的话，可以）。
• Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more.
• Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce.

Make the sauce

• Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes.

Finish the ribs

• Leaving the rack in the center of the oven, heat the broiler on high.
• Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve.

提前提示

您可以将肋骨擦拭，使调味料提前1-1/2小时，并保持在凉爽的室温下。用酱汁刷肋骨，并在上菜前在肉鸡下完成。