Corned Beef Ribs with Brown Sugar and Mustard Glaze

1. Preheat your oven to 350°F (175°C). | 2. Stud the cleaned and peeled rack of corned beef ribs with three cloves, spacing them evenly along the meaty top side of the ribs.

1. Place the ribs in a large, deep roasting pan or Dutch oven with a cover. | 2. Sprinkle the peppercorns, garlic slices, and bay leaves on top. | 3. Add enough water to just cover the ribs. | 4. Cover the pan and place in the oven to braise for 1 hour.

While the ribs are braising, prepare your vegetables by cleaning and cutting them as desired.

1. After the first hour of cooking, add all the vegetables except the cabbage to the roasting pan. | 2. Re-cover and return to the oven for an additional 45 minutes. | 3. After 45 minutes, add the cabbage to the pan. Re-cover and cook for another 15 minutes.

1. While the ribs and vegetables are in the final stages of braising, combine sugar, beer, and vinegar in a small saucepan. | 2. Bring to a boil over medium heat and cook at a low boil for 5 minutes, stirring frequently. | 3. Remove from heat, add the mustard, and stir to combine. Set aside.

1. Once the braising time is complete (about 2 hours), remove the pan from the oven. | 2. Place the ribs on a baking rack set over a pan, covering the vegetables to keep them warm. | 3. Brush a light layer of glaze on the underside of the ribs and a thicker layer on top, using about half the glaze. | 4. Place the ribs back in the oven and cook for 15 minutes to set the base layer of glaze.

1. After 15 minutes, remove the ribs from the oven, turn the oven up to 425°F (220°C). | 2. Brush the remaining glaze on top, return to the oven, and cook for 10-15 minutes until the glaze is browned and bubbly.

1. Let the ribs cool for a few minutes (the glaze will be very hot). | 2. Remove the vegetables from the braising liquid and arrange on a serving platter alongside the ribs. | 3. Serve whole or cut into sections for easier eating. The ribs also make an excellent appetizer on their own! Enjoy!