Hoisin Short Ribs

Season the ribs generously with salt and pepper.

Heat the oil over medium high heat in a large, heavy pot that has a lid (a Dutch oven). Add ribs and sear the ribs on all sides. Don’t crowd the pan—do this in batches if necessary. Remove the ribs from the pan and set them aside. Drain all but 2 tablespoons of the rendered fat.

Lower heat to medium and saute garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add beer and vinegar. Stir and then cover the pot and cook over medium heat for 2 1/2 hours. A few minutes prior to the 2 1/2 hour point, preheat oven to 350 F.

Remove the ribs from the stovetop after 2 1/2 hours. Pour the hoisin sauce over the ribs and put the uncovered pot into the oven for 30 minutes at 350 F. Then remove the pot from the oven.

Remove ribs from the sauce. Use a fat separator to strain off any fat so that the drippings can be used when you serve them over garlic smashed potatoes.