One of my top recipes when I’m looking for comfort food. A well hoped ale lets the sauce stand up to the big beefy flavor of these Spare Ribs. I use Half Acre’s Daisy Cutter. Goose Island’s Honkers Ale, Dogfish Head’s 60 Minute IPA or Sierra Nevada Pale Ale will also work nicely. Homemade beef stock adds to the depth of this dish but don’t hesitate to use a quality store bought product. Bones in ribs are essential as the slow braise coaxes out a bit of gelatin from the bones that creates a velvety sauce with great mouth feel. I like to serve it with spaetzle and the same ale it was braised in.

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