German Style Braised Baby Back

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A stop at Geier's Sausage Kitchen and I found baby back ribs at 5.99 pound. Serve with spaetzle and pretzel rolls to sop up all the sauce.


· 2 full racks baby back ribs

· salt and pepper

· 1 onion, diced

· 2 carrots, diced

· 6 cloves of garlic, halved

· 2 bottles Belgium or German beer

· 1 cup beef stock

· 1 cup favorite bbq sauce


1. Season ribs with salt and pepper and roast in a 450 degree oven for 20 minutes.

2. Remove ribs and place in a large Dutch oven along with the remaining ingredients; cover and place in a 300 degree oven.

3. Cook until connective tissue has dissolved and meat falls from the bones, about 3 hours, but perhaps longer.

4. Remove ribs to a platter and strain out other solids, reserving jus to serve with ribs.

Serve with Spaezle and pretzel rolls

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