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Sticky Stout-Glazed Slow-Roasted Pork Ribs
medium
Dinner
Modern American
Sticky Stout-Glazed Slow-Roasted Pork Ribs
20m
Prep
180m
Cook
6
Servings
781
Views
1 photos • Tap to view
Transform humble pork cuts into a sophisticated, fork-tender meal with this master-class in braising. By using a deep, roasted stout as a liquid base and finishing with a high-heat caramelization, you achieve a complex flavor profile that far surpasses standard oven-baked dishes.
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Ingredients
- ✓1.6 kg boneless pork country-style ribs
- ✓397 g stout or porter beer
- ✓4 shallots, halved
- ✓15 ml smoked paprika
- ✓360 ml molasses-based barbecue sauce
- ✓3 fresh thyme sprigs
- ✓15 ml avocado oil
Instructions
1
Preheat your oven to 163 °C and pat the pork dry with paper towels to ensure a superior sear.
💡
Tip:Removing moisture from the surface allows the meat to brown effectively rather than steaming.
2
In a heavy-bottomed Dutch oven, heat the oil over medium-high heat and sear the pork pieces until a rich, mahogany crust forms on all sides.
💡
Tip:Work in batches to avoid crowding the pot; space is key for a proper sear.
3
Remove the pork and nestle the shallots and thyme sprigs into the pot. Pour in the stout to deglaze, scraping up any browned bits from the bottom.
💡
Tip:The dark, roasted notes of a stout add a depth of flavor that lighter beers lack.
4
Return the pork to the pot, cover tightly with a lid, and braise in the oven for 2.5 hours until the meat yields easily to a fork.
💡
Tip:A tight seal is critical here; if your lid isn't secure, wrap the pot rim in foil before covering.
5
Discard the thyme stems and excess cooking liquid. Brush the meat generously with the barbecue sauce and return to the oven at 204 °C for 15-20 minutes, uncovered, until the edges are sticky and caramelized.
6
Allow the ribs to rest for 10 minutes before serving to ensure the juices redistribute.
💡
Tip:Serve atop a bed of creamy polenta or roasted root vegetables to soak up the residual glaze.
pork
braising
stout
comfort food
oven-roasted
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