Creamy Gravy Covered Beer Braised Country Style Pork Ribs
Transform your dinner table into a comforting feast with these Creamy Gravy Covered Beer Braised Country-Style Pork Ribs. This dish combines hearty, fall-off-the-bone pork ribs with a luscious, beer-infused gravy that's enriched with heavy cream and aromatic herbs like thyme and bay leaf. Slow-braised in a Dutch oven for hours, the ribs soak up rich flavors from a perfectly blended base of amber lager, sautéed onions, and garlic. Smoked paprika and a touch of garlic powder add a smoky depth to this soul-warming recipe. Perfect for a cozy weekend meal or special gathering, these pork ribs are best served hot with a generous ladle of creamy gravy and a sprinkle of fresh parsley for a pop of freshness. Search no further for the perfect balance of comfort food and gourmet flair; this dish is a guaranteed crowd-pleaser!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 lbs Country-style pork ribs
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 2 tbsp Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 tbsp All-purpose flour
- 12 oz Beer (lager or amber)
- 2 cups Chicken stock
- 1 cup Heavy cream
- 4 sprigs Fresh thyme
- 1 Bay leaf
- 2 tbsp Parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Pat the country-style pork ribs dry with a paper towel. Season them with salt, black pepper, garlic powder, onion powder, and smoked paprika on all sides.
Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the pork ribs in batches for 2–3 minutes per side until golden brown. Remove the ribs and set them aside on a plate.
Peel and slice the yellow onion. Mince the garlic cloves. Add the onions and garlic to the same pot and sauté for 3–4 minutes until softened and fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir well to coat and cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the beer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the beer simmer for 2–3 minutes.
Add the chicken stock, heavy cream, fresh thyme sprigs, and bay leaf to the pot. Stir well to combine.
Return the seared pork ribs to the pot, nestling them into the liquid, ensuring they are mostly submerged.
Bring the mixture to a gentle simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
Braise the pork ribs in the oven for 2.5–3 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven and carefully discard the thyme sprigs and bay leaf.
If the gravy is too thin, place the pot back on the stovetop and simmer the liquid until it thickens to your desired consistency.
Taste the gravy and adjust seasoning with additional salt and black pepper if needed.
Serve the beer-braised pork ribs hot, generously topped with the creamy gravy. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
