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Classic Beer-Braised Short Pork Ribs

You ever wonder what to do with a good dark beer besides drink it? Pour it over pork ribs and let them braise low and slow for a few hours — that's what. These ribs come out tender enough to pull straight off the bone, with a rich, malty depth from the stout and a sticky BBQ glaze we hit them with at the end. This is Big Daddy's go-to when the whole crew's coming over.
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Prep Time 20 minutes
Cook Time 4 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • INGREDIENTS
  • 4 lbs pork short ribs
  • Salt and freshly ground black pepper to taste
  • 3 tbsp olive oil
  • 2 large onions sliced
  • 4 cloves garlic minced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 tbsp tomato paste
  • 2 cups dark beer stout or porter
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup BBQ sauce for glaze
  • 2 tbsp brown sugar for glaze
  • 1 tbsp apple cider vinegar for glaze
  • 1 tsp smoked paprika for glaze

Method
 

  1. INSTRUCTIONS
  2. Step 1 — Prep and Sear the Ribs
  3. Pat ribs dry. Season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until golden brown, 3-4 minutes per side. Remove and set aside.
  4. Step 2 — Build the Braising Base
  5. In the same pot, sauté onions, garlic, carrots, and celery for 8-10 minutes until softened. Stir in tomato paste and cook another 2 minutes.
  6. Step 3 — Braise
  7. Return ribs to pot. Pour in dark beer and broth until ribs are partially submerged. Add rosemary, thyme, and bay leaves. Bring to a simmer, cover, and transfer to a 325°F oven for 3-4 hours until meat is tender and pulling away from the bone.
  8. Step 4 — Make the Glaze
  9. Combine BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika in a small saucepan. Simmer on low for 5-7 minutes until thickened.
  10. Step 5 — Glaze and Finish
  11. Remove ribs from braising liquid and place on a foil-lined baking tray. Brush generously with glaze. Broil for 5-7 minutes until caramelized and sticky.
  12. Step 6 — Serve
  13. Plate ribs with extra glaze on the side. Serve with creamy mashed potatoes, roasted vegetables, or coleslaw.

Notes

NOTES & VARIATIONS
• Dark beer is key — stout or porter gives the deepest flavor. Lager works for a lighter result.
• Spicy Ribs: Add chili flakes or hot sauce to the glaze.
• Reduce braising liquid after cooking for an extra-rich sauce.
• Beer pairing: A robust porter or stout matches beautifully.