Preheat the oven to 425. Pat the ribs dry, season with salt and sprinkle with 1/2 tsp paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 tsp paprika and season with salt.
Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, returns the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme.
Serving
Suggestions
Serve with Beer-Pretzel Caramels and Roasted Celery Root and Carrots
Originally Submitted
9/15/2011
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