1. Heat oven to 350 degrees with a rack in middle position.

2. Season pork all over with salt and pepper. Heat oil in a large Dutch oven over medium-high until just smoking. Working in batches, add pork and cook, turning occasionally, until well browned; transfer to a plate and set aside.

3. Add 1/4 cup broth and use a wooden spoon to scrape up any browned bits on bottom of pot. Stir in butter and onions and cook, stirring frequently, until onions are softened and beginning to brown, 10 to 15 minutes.

4. Sprinkle flour over top and cook, stirring, until mixture is golden and no dry bits of flour remain. Stir in beer and remaining 1 1/4 cups broth, scraping up any browned bits on bottom of pot. Nestle ribs and thyme sprigs into mixture and bring to a simmer.

5. Cover pot and transfer to oven. Cook until pork is fork-tender, 1 1/2 to 2 hours. Transfer meat to a platter and cover to keep warm. Season sauce with salt and pepper to taste and remove thyme sprigs. Spoon over pork and serve.

Source: Hannaford fresh Magazine, January-February 2023