Pork ribs with mustard and beer sauce
In the evening we need fast, efficient and tasty cooking after a long day. This is where mustard pork ribs work wonders. The pigs, raised by Xavier Ménigoz in Haute-Saône, are fantastic: their meat is tasty and incomparable with the meats in trays that you can usually find in stores.
We can never say it enough: no, meat is not “expensive” . Bad products always cost too much. So it's better to eat little and good food than this infamous flesh that is served to you under neon lights.
Here, with these selected pieces and the beer from the Val d'Ajol, you will have a good time. Autumn is a mild season , the best in our opinion, provided you allow yourself these deserved moments.
Ingredients
For 2 people- 2 pork ribs
- 2 tablespoons of mustard
- 1 yellow onion
- 1 clove of garlic
- 1 sprig of thyme
- 1 bay leaf
- 10 cl of blond or amber beer
- Salt
- Mill pepper
Preparation
- Take the pork chops out of the fridge. Preheat your oven to 210-220°C.
- Peel garlic and onion. Slice finely.
- Cover the pork ribs with mustard. Season: salt and freshly ground pepper. Open a beer, it's evening, taste its freshness and put your pork ribs in the oven. When they are golden brown after 5 minutes, open the oven and pour in the 10cl beer. For a quarter of an hour to twenty minutes, cooking should continue at this temperature but be sure to hydrate the meat with the cooking juices. Do the same with yourself. And at the table!
- What to accompany these small pork chops?
- An honest mashed potato, green beans, celery puree, chestnut puree and for older children, shells on which the juice will be poured…