I apologize about the pictures not being posted until later in the process. This was kind of an experiment to see how the light beer would taste with the pork. After about an hour in the crock pot, I tasted to see how the sauce was developing and it was really-really good. So full of flavor from the beer, caramelized onion, and bacon. So I grabbed the camera and started picture taking from that point.
I think the next time I make this I will braise this dish in the oven. It will be great on a cold night. Serve this over rice, egg noodles, or potatoes. Enjoy!
1Cook bacon on low heat in a dutch oven until fat is rendered and bacon is fully cooked. Set aside.
2Turn up heat to medium high. Salt and pepper ribs generously, and in batches of 4 brown ribs on all sides. I had 8 ribs total so I did this process twice, remove and set aside with bacon.
3Turn heat down to medium. Add sliced onion, salt and pepper to taste, and a teaspoon of sugar. Cook until onions are golden in color - about 15 minutes
4Sprinkle cooked onions with flour and cook 2 to 3 more minutes.
5Add beer and beef broth, stirring to de-glaze the pot.
6Add ribs and broken up bacon to crock pot and pour sauce and onion over the ribs.
7Cook on high for 2 hours and then add carrot and cook for another hour.
8Add the remaining veggies. Cook for another hour.
9I served this ladled over rice, but egg noodles, or mashed potatoes would be really great too.
10You can choose to braise this in the oven - after the pan has been deglazed place ribs and bacon back in you dutch oven and place in the oven at 325 for about 2 1/2 hours covered. Add veggies after cooking for about an hour.