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1
Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika.
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2
Heat the olive oil in a large Dutch oven over medium heat.
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3
Add the ribs in batches and cook until browned, about 8 minutes per side.
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4
Remove to a plate.
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5
Add the onions and cook until browned, about 10 minutes.
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6
Add the remaining 1 teaspoon paprika and season with salt.
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7
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.
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8
Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven.
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9
Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
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10
Mix the vinegar and honey in a measuring cup.
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11
Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat.
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12
Add the vinegar mixture and bring to a boil, then return the pot to the oven.
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13
Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes.
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14
Return the pot to the stovetop and transfer the ribs to a plate.
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15
Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes.
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16
Return the ribs to the pot and heat through.
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17
Discard the bay leaves and thyme.
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18
Photograph by Con Poulos
