Pork Loin Rib Ends Seared, Braised and Glazed

Ingredients

• 0.5 cup orange marmalade 
• 3 slices bacon chopped
• 12 ounces beer 
• 1 teaspoon pepper black
• 1 tablespoon brown sugar 
• 3  carrots sliced
• 2 rib celery stalks thick sliced
• 0.3 teaspoon pepper 
• 3 sprigs thyme sprigs fresh
• 2  garlic clove 
• 3  garlic clove sliced
• 1 tablespoon honey 
• 0.3 cup liquid sweetener 
• 0.3 cup olive oil 
• 1  onion chopped
• 1 teaspoon oregano dried
• 3 lbs pork stew meat (country style
• 1 teaspoon salt 
• 0.5 cup spring onion chopped
• 0.5 teaspoon paprika smoked
• 1 cup water hot
• 1 tablespoon worcestershire sauce 

Equipment

• pot
• blender
• grill

Directions

1. In a blender add all the marinade ingredients and blend till chunky smooth.Rub into ribs all the marinade, place in a zip lock bag.Refrigerate for 6 hours or over night.Preheat grill to 350.Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.Meanwhile sear ribs just to brown.
2. Add the onion, carrots, celery, garlic and cook for 3-5 minutes.
3. Add hot water, thyme, and seared ribs.
4. Add beer just to rim of ribs.
5. Place top on pot and move to indirect heat.Close grill top. Grill for 1 1/2 -2 hours till tender.Go enjoy a drink and a dip in the pool.
6. Mix braising liquid, honey and marmalade.
7. Brush ribs with glaze.
8. Place over direct heat to bubble and brown. Just a couple minutes each side.
9. Serve the veggies along side the ribs.