Braised Pork Ribs (literally the best recipe)
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These braised pork ribs are as good as it gets. They’re slow-cooked in a ridiculously delicious sauce made with dark beer and chocolate that, by the time the ribs have finished cooking, becomes the best gravy you’ll ever try. I used to serve these at my underground restaurant and at catering events, and they were my #1 most-requested dish.
This braised pork ribs recipe is one I used to make when I ran an underground restaurant called The Endless Meal Supper Club. Guests would come back again and again asking for these ribs, and to this day, they’re still the best braised pork ribs I’ve ever had.
The meat is fall-off-the-bone tender, just like great braised ribs should be, but what truly sets this recipe apart is the sauce. It’s deeply rich and layered, thanks to a combination of malty dark beer, a touch of chocolate, smoky chipotle sauce, and a hint of espresso powder. Those flavors simmer together into a savory gravy with just enough sweetness to complement the pork beautifully.
The chocolate might sound unexpected, but it stays subtle and quietly does its job, adding depth and a velvety texture without ever tasting like chocolate. If you’re looking to make a dinner that feels special and a little unforgettable, this is it. It’s perfect for a weekend project or a holiday meal — and despite how impressive it tastes, it’s surprisingly easy to make.
A few ingredient notes
- Pork side ribs – We prefer side ribs are they’re more flavorful than back ribs. Bonus that they’re less expensive, too.
- Garlic – yes, a whole head. It sounds like a lot but with the long cooking time, the garlic flavor mellows substantially.
- Chipotle peppers in adobo sauce – these smoky numbers are found in small cans in the Mexican section of your grocery store. You can keep the leftovers in a clean, glass jar in your fridge for a long time. Or try one of our many recipes using chipotle peppers.
- Beer – This recipe is best with a dark, malty beer. Avoid sour or hoppy beers as the flavor won’t work in the recipe. Ideally, look for a chocolate stout or porter.
- Fish sauce – Don’t be scared to add this! While you don’t taste it specifically, it adds an incredible depth of flavor to the recipe.
- Espresso powder – This enhances the flavor of the chocolate. You could also use a shot of espresso instead.
- Dark chocolate – A small amount goes a long way here and adds an element to the sauce that is incredible. Most people can’t guess that there’s chocolate in the sauce – they just know that something makes it taste amazing.
What goes well with this
Braised pork ribs are a true meat-and-potatoes kind of meal. I can’t serve them without mashed potatoes—try them with my garlic parmesan mashed potatoes and thank me later.
For veggies, a classic Caesar salad is always a win, but I also love roasted sides like garlic roasted carrots or some simple sautéed green beans with garlic. They’re easy, comforting, and perfect alongside those tender ribs.
Braised Pork Ribs (literally the best recipe)
Ingredients
- 2 racks pork side ribs
- 1 teaspoon sea salt
- 2 tablespoons cooking oil
- 1 medium onion (roughly chopped)
- 1 medium carrot (roughly chopped)
- 1 medium celery stalk (roughly chopped)
- 1 head garlic (peeled and cloves smashed with the side of your knife)
- 1 tablespoon chipotles in adobo sauce
- 22 ounce (650ml) bottle of chocolate or espresso beer
- ½ cup loosely packed brown sugar
- 2 tablespoons fish sauce (see notes)
- 1 teaspoon espresso powder (or a shot of espresso)
- 2 heaping tablespoons chopped dark chocolate
- 1 tablespoon cornstarch (optional)
- Sea salt and pepper (to taste)
Instructions
- Put the oven rack on the top shelf and preheat your oven to broil. Cut the racks into individual ribs and salt them on the meat side. Put them into a baking sheet and broil for 10-12 minutes, until they are golden. Remove them from the oven and turn the temperature down to 325 degrees Fahrenheit.2 racks pork side ribs, 1 teaspoon sea salt
- Heat the oil in a large braising pot on medium-high heat then add the onion. Let it cook for 3-4 minutes then add the carrot and celery. Continue to cook, stirring occasionally, until the veggies are well-browned, about 7-8 minutes. Turn the heat down if needed. Add the garlic and cook for 1 minute more.1 medium onion, 1 medium carrot, 1 medium celery stalk, 1 head garlic, 2 tablespoons cooking oil
- Transfer the cooked veggies to your blender and add 2 cups of water, and the chipotles in adobo sauce. Blend on high until smooth then pour back into the braising pot. Add another ½ cup of water to your blender to clean it out then add this to the pot, too.1 tablespoon chipotles in adobo sauce
- Add the beer, brown sugar, fish sauce, espresso powder, and chocolate to the pot and heat the sauce until the chocolate melts. Remove the pot from the heat.22 ounce (650ml) bottle of chocolate or espresso beer, ½ cup loosely packed brown sugar, 2 tablespoons fish sauce, 1 teaspoon espresso powder, 2 heaping tablespoons chopped dark chocolate
- Add the ribs to the pot, stacking them on end as best as you can. Put the lid on the pot and put it into your oven to braise for 4-5 hours.
- The ribs can easily be served directly from the pot. But if you'd like to thicken the sauce a little, remove the ribs from the pot, mix a little water into the cornstarch and add this to the pot. Stir the pot over medium heat until the sauce thickens, about 1-2 minutes. Season the sauce to taste with salt and pepper.1 tablespoon cornstarch
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Notes
Nutrition
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This looks amazing. Does the chipotle make the dish spicy? Some family members will refuse to eat it if they feel the heat.
If so, what can be used as an alternative?
I don’t find this dish spicy at all, and when I served it at my supper club years ago, I never had any complaints about spice. But if you are concerned, you can definitely omit them. A drop or two of liquid smoke, or even a touch of smoked paprika would give you the smoky hint without any risk of spice.
Thank you! I ended up using half a spoon of chipotle and the dish was a huge success.
I’m so happy to hear that!!!
That sounds so amazing! But can I make this in instant pot, pressure cooker?
While I haven’t tried it, it should work in a pressure cooker. I suggest using the ingredients in this recipe but referencing a pressure cooker pork ribs recipe for the cooking time. I hope that helps!
Can I use instant coffee powder instead of instant espresso powder? Or even a little bit of coffee?
Absolutely! Both would work great!
I have a slow cooker, how would I make this, Kristin?
You can definitely make this in a slow cooker! Sear the ribs in the oven and saute and blend the veggies. Then add the ribs, blended veggies, and everything else to your slow cooker and cook on low for 8 hours. 🙂
Hi Kristin
I’m in London UK, what is broiling in the oven? We don’t have that here, so what can I do ? I really want to make this recipe, it looks delicious!
That’s when the oven heats from the top at the highest temperature. What is it called in the UK?
What do you reccomend as a side to go with these? I plan on making them this week!
Hi Dana,
I always serve these with mashed potatoes; you’re going to want something to pour all the delicious gravy over! If you made a simple salad to go with it you’d be set. My preference with dishes like this is to serve a kale salad as it won’t wilt like a salad made with more delicate greens would.
Hope you love these as much as I do. It really is one of my favourite dishes ever!
Amazing! I did this in my slow cooker in 5 hours on high and it turned out great! I’m a bit lazy that way 😉 Used all the ingredients though and thickened the sauce as you show after and it turned out incredible, Loved it! Thanks!
There’s no shame in using a slow cooker! I’m so happy to hear this recipe turned out for you. Hooray!!
The ribs were fantastic! Better than i imagined. Easy recipe to follow, awesome flavours!
It definitely is!!
That’s a snazzy-cute pot. I’m jealous. Also I’m intrigued by this delicious combination.
Thank you, Liz! I absolutely love my Le Creuset 🙂
Sounds so good..Tough I can’t imagine the taste..I think I will just have to try it 😀
Definitely give them a try. The chocolate is rally subtle and adds more of a smooth texture rather than a lot of flavour. They’re my favourite way to make ribs!