Instructions

Preheat oven to 300 degrees.
Season the ribs with salt and pepper. Heat the vegetable oil in a heavy pot or Dutch oven over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs to a plate and pour off all but a couple of tablespoons of the rendered fat.
Return the pot to the stove and lower the heat enough to saute the garlic and ginger (don't burn them). This will take 3- 5 minutes.
Add the ribs back to the pot.
Add the beer and the vinegar. Stir, cover and simmer for 2 1/2 hours in the oven.
Pour the hoisin sauce over the ribs. Move the pot to the stove and cook, uncovered, for 30 minutes. Turn the meat pieces over if you want during the 30 minutes. Remove when done.

*I served the ribs with mashed red potatoes. I snipped fresh chives with scissors into very small pieces and added them with butter, milk, and salt and pepper.
Also, snow peas: trim and remove ends and wash the pods. In a small saucepan, heat a very small amount of vegetable oil and add the pods with salt. Cover and cook about 3-5 minutes or until they turn a nice green color. When done, add 1 capful of sesame oil along with some white sesame seeds.

Try BBQ Sauce instead of Hoison. Keep all other ingredients the same.

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