Recipes

Guinness® Braised Pork Ribs

with Foreign Extra Stout

Recipes & Pairings

Guinness® Braised Pork Ribs

Mains
Prep time
20 Mins
Cooking time
3
Serves
4-6

Ingredients

2kg pork ribs, on the bone

50ml olive oil

100g plain flour

2 medium onions, finely diced

2 clove garlic, chopped

2 sticks of celery, finely chopped

2 bay leaves

3 sprigs of thyme

2 bottles of Guinness® Foreign Extra Stout

500ml beef stock

Sea salt & freshly cracked black pepper

Prep time
20 Mins
Cooking time
3
Serves
4-6

In a heavy based saucepan, heat the oil. Dust the ribs lightly in the flour, shaking off any excess flour. Seat the ribs on all sides, remove and place on a plate. Do this in batches so not to crowd the pan. Turn down the heat and add the onions, celery, garlic, thyme and bay leaves and sweat until softened but not coloured. Deglaze the saucepan with a little of the Guinness® Foreign Extra Stout and add the browned ribs back into the pan. Add the remaining Guinness and beef stock and season to taste with the salt and pepper. Bring to the boil and cover and cook over a low heat for 3 hours. Once the ribs are cooked and the meat just falling away from the bone, carefully remove the ribs with a slotted spoon and place in a serving dish. Turn the heat up on the saucepan and reduce the sauce until you have about a pint of liquid remaining. Pour the sauce over the ribs and serve.