Oktoberfest Pork Ribs

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This dish was a last minute dish that I put together on a Monday night. I had 3 lbs of pork rib meat, and I wanted something simple. This dish is so simple and easy to make, you'd be surprised. It is also very flavorful and tasty because the beer's sweetness enhances the pork. I felt that the dish was so clean and basic, that it didn't need other spices to ruin the meaty pork flavor. I had it with Uncle Billy's Smoked Porter, and it was fantastic.

Ingredients:

3 lbs pork rib meat, cut into 2 inch pieces. Bones are okay.
2 large yellow sweet onions, roughly chopped
2 tablespoons olive oil
1 pinch salt
1 pinch better
3 cups Live Oak Oktoberfest or another Oktoberfest (it needs to be rich and malty)
1/8 teaspoon liquid smoke

Heat up olive oil in a large dutch oven over high heat. Once the oil is hot, sear the pork in small batches making sure to brown both sides. Once all the meat is seared, drain off the olive oil and fat. Return meat to the dutch oven and add onions. Cook the onions until they are just starting to soften and turn translucent. Add in the liquid smoke, beer, salt and pepper. Simmer for 15-20 minutes until the pork is done. Taaaaadaaa! I told you it was easy. Serve over pasta or rice with a smoked porter.