Beer Braised Pork Ribs with Caramelized Onions
If you’re in the mood for something hearty, these beer braised pork ribs are exactly what you need. Slow cooked in dark beer with garlic, ginger, and plenty of onions, the ribs turn out melt-in-your-mouth tender and coated in a rich caramelized glaze. This recipe is simple enough for a weeknight dinner but special enough to serve at gatherings. The beer adds depth, the honey balances with a hint of sweetness, and the slow cooking makes the ribs fall right off the bone. Pair them with mashed potatoes, roasted veggies, or just some fresh bread to soak up that incredible sauce.
Ingredients
- 600 g pork ribs fresh and meaty
- 1 medium onion sliced
- 1 garlic clove minced
- ¼ teaspoon fresh ginger grated
- 60 ml dark beer stout or porter works best
- 30 ml water
- 1 teaspoon honey
- 1 small sprig fresh thyme or a pinch dried
- Salt and black pepper to taste
- 1 tablespoon vegetable oil for searing
Instructions
- Slice the onion, mince the garlic, and grate the ginger. Cut the pork ribs into even portions.
- Heat oil in a large pan and sear the ribs on all sides until golden brown. Remove and set aside.
- In the same pan, sauté garlic and ginger for 1 minute, then add the onion and cook for 4–5 minutes until softened.
- Return the ribs to the pan, pour in the dark beer and water, and add the thyme sprig. Cover with a lid and simmer on low heat for 1 hour 20 minutes.
- Remove the lid, stir in honey, season with salt and pepper, and increase the heat. Let the sauce reduce until the onions caramelize and the ribs are coated in a glossy glaze.
- Serve hot with mashed potatoes, roasted vegetables, or fresh bread.
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
