The Best Braised Pork Ribs (with Gravy)

Braised pork ribs with gravy are shown stacked in a enameled cast iron braiser.

The Best Braised Pork Ribs (with Gravy)

Perfectly tender spare pork ribs braised in a flavorful liquid boosted by the roasty, malty notes of dark beer. The liquid is then transformed into a delicious gravy like sauce to serve with the spare ribs for a true comfort food dish.

5 from 3 votes

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Prep Time: 12

Cook Time: 2 40

Total Time: 2 52

Servings:

Calories: 514kcal

Author: Milena Perrine

Ingredients

1 rack of pork spare ribs about 3 lbs, 10 to 13 ribs
1 ½ tablespoon coarse salt
2 teaspoon ground black pepper
2 tablespoon cooking oil
1 yellow onion medium
2-3 carrots medium
2 celery ribs
3 cloves garlic
2 tablespoon tomato paste
1 tablespoon flour
18 oz dark beer porter, schwarzbier, etc
2 cups beef stock
2 tablespoon brown sugar
2 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried
1 tablespoon Dijon mustard for gravy, optional
1 tablespoon cornstarch + 2 tablespoon cold water for gravy, optional

Instructions

Preheat your oven to 275 F*. Clean and rough chop the onion, carrots, celery and garlic cloves. Set aside.
Prepare the spare ribs - pat dry the full rack with paper towel. Turn it over with the meatier side facing down. Using the tip of a knife lift the ends of the translucent membrane that runs across the length of the rack, pinch it using a paper towel and peel it off. Trim any excess fat and cut the rack into 3 or 4 sections, each containing 3 to 4 ribs**. Liberally season with salt and pepper on both sides.
Heat the braiser (or a pan) over a stove burner on high. Add the cooking oil and sear each section of the seasoned spare ribs rack for about 2 minutes per side, until nicely browned. Work in batches and remove the seared ribs to a plate. Set them aside.
Lower the heat to medium, add the chopped veggies, stir and cook to soften them for about 5 minutes. Add the flour and tomato paste, stir and cook for another minute.
Deglaze the bottom of the braiser/pan with the beer and scrape down any brown bits. Add the beef stock, brown sugar, bay leaves and thyme. Stir, then add the ribs - arrange them so they fit the bottom of the pot (there will be overlaps).
Cover with the lid of the braiser and carefully transfer to the oven. Alternatively, transfer the braising liquid to a roasting pan, place the ribs in and tightly cover with foil. Let cook for 2 ½ to 3 hours - the meat should be very tender. If using a braiser and the ribs are a bit tight, you can move then around about 90 mins in, then continue braising.
When satisfied with the tenderness of the spare ribs, carefully remove them to a plate or a cutting board and let them rest for a few minutes, before you slice into individual ribs (optional: cover loosely with foil).

FOR GRAVY (Optional)

Remove the veggies from the braiser/pan, skim the fat floating on top of the braising liquid with a spoon and discard it. Strain the remaining liquid through a sieve (optional).
Heat the liquid over medium heat and bring to simmer.
Make a slurry by mixing the cornstarch with the water. Add the Dijon mustard and the slurry to the simmering liquid, stir to incorporate. Remove from the hear as soon as it has thickened.

Notes

*You can do 300 F instead, but lower and slower is better with spare ribs.

**The typical spare ribs rack has 10 to 13 ribs. Be sure to bring spare ribs to room temperature before you begin cooking, otherwise it will take longer to braised them to perfect tenderness.

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