Pork ribs braised in ginger beer

Ingredients:

• 1.8 kg pork ribs
• 1.5 tsp hot paprika
• 3 tbsp. l. olive oil
• 3 medium onions, peeled and diced
• 1 small bottle (330 ml.) ginger beer
• 1.5 cups lightly salted chicken broth
• 2 bay leaves
• 6 sprigs of fresh thyme
• 2/3 cup apple cider vinegar
• 3 tablespoons of honey
• Salt

Preparation:

1. Preheat oven to 220°C (425°F). Lightly pound the pork ribs, rub with salt and 1/2 teaspoon of paprika. Heat olive oil in a large, deep roasting pan. Sear the pork ribs in batches over medium heat, about 8 minutes per side. Transfer to a platter. Add the onion and cook, stirring, until tender, about 10 minutes. Add the remaining teaspoon of paprika and salt to taste.
2. Add the beer, bring to a boil, and cook, stirring, until the liquid has reduced by half, about 8 minutes. Add the chicken broth, bay leaves, and thyme. Once the broth comes to a boil, add the pork ribs and place in the oven. Simmer, uncovered, for about 1 hour. Turn the ribs several times during cooking.
3. Combine the vinegar and honey in a suitable bowl. Remove the roasting pan from the oven and place it on the stovetop. Add the vinegar mixture and bring to a boil. Return the roasting pan to the oven. Continue simmering for another 15-20 minutes. Remove the roasting pan from the oven and transfer the ribs to a serving dish. Remove any fat, bay leaves, and thyme from the sauce. Pour the sauce over the ribs.
   
   It is recommended to serve the dish with a spicy Tunisian sauce:
   Harissa Sauce Recipe