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Sticky, juicy, and tender meat that falls effortlessly off the bone: these pork ribs have everything you could ever want in a dish. The secret? A slow oven bake in a flavorful mix of spices, Guinness beer, and honey, followed by a final glaze in the frying pan to achieve that irresistibly sweet and sticky finish. If you’re looking for a recipe that guarantees satisfaction with every bite, look no further.
Be warned: Once you try these ribs, you’ll find yourself craving them over and over again!
Why These Ribs Stand Out
There’s something magical about the way Guinness beer enhances the natural richness of pork ribs. The beer’s deep, malty flavors pair beautifully with honey’s sweetness, creating a complex glaze that coats the ribs in a glossy, mouthwatering layer. Adding aromatic spices such as fennel seeds, allspice, and bay leaves infuses the meat with depth, making each bite an explosion of flavor.
But the real game-changer here is the final step: finishing the ribs in a hot frying pan until they become extra sticky and caramelized. This technique transforms the already delicious ribs into something spectacular—each piece glistening with a glaze that balances sweet, smoky, and savory elements.
The Perfect Side: Creamy Celery Root Coleslaw
To balance out the richness of the ribs, a fresh and creamy coleslaw made from celery root is the perfect accompaniment. Unlike traditional coleslaw, which uses cabbage, celery root offers a slightly nutty, earthy taste that complements the sticky ribs beautifully. The dressing – a luscious combination of mayonnaise, Dijon mustard, lemon juice, and cream – coats the slaw in a velvety, tangy richness. Fresh chives and parsley add a touch of brightness, making this slaw an essential part of the meal.
The Cooking Process
The cooking starts with removing the membrane from the ribs to ensure ultimate tenderness. A generous seasoning of salt and black pepper is all they need before searing in a hot pan to develop a deep golden crust.
Once browned, the ribs are transferred to a pot along with a carefully selected blend of spices and aromatics. Bay leaves, ginger, fennel seeds, and chili flakes work together to create an aromatic base, while Guinness beer and honey infuse the meat with their signature flavors. The slow oven bake allows all the ingredients to meld together, producing fork-tender ribs that are bursting with flavor.
After nearly two hours of cooking, the ribs are simmered until the glaze thickens into a sticky, caramelized coating. This step elevates the dish, ensuring that each rib is coated in a luscious, sweet-savory glaze that will have you licking your fingers clean.
Why You’ll Love This Recipe
Irresistibly Sticky Glaze: The combination of honey, Guinness, and soy sauce creates a thick, glossy glaze that clings to every rib.
Melt-in-Your-Mouth Tenderness: Slow baking ensures the ribs become fall-off-the-bone tender.
Complex, Balanced Flavors: Aromatic spices, sweet honey, and malty Guinness create an unforgettable taste.
Refreshing Contrast: The creamy coleslaw provides a cool, crisp contrast to the rich, sticky ribs.
Tips for Perfect Sticky Ribs
Remove the membrane: This step is crucial for tender ribs. Use a knife to lift the edge of the membrane and pull it off with a paper towel for a better grip.
Sear for flavor: Don’t skip the initial searing; it adds depth and richness to the final dish.
Don’t rush the glaze: Let the final simmer reduce the sauce until it clings beautifully to the ribs.
Serving and Enjoying
These sticky Guinness-glazed pork ribs are best served fresh and hot, straight from the frying pan. Pile them onto a platter and pair them with the creamy celery root coleslaw for the ultimate feast. Whether you’re making them for a weekend dinner, a gathering with friends, or just as a treat for yourself, these ribs are guaranteed to impress.
Prepare for a flavor-packed, finger-licking experience, because once you try these ribs, you’ll be making them again and again!
Sticky, juicy, and tender meat that falls effortlessly off the bone: these pork ribs have everything you could ever want in a dish. So, if you’re looking for a recipe that guarantees satisfaction with every bite, look no further.
Total Time:2 hours 30 minutes
Yield:4 portions 1x
Ingredients
Scale
For the Ribs
3 kg pork ribs
1 leek, cut into strips
2 spring onions, cut into strips
1 thumb of ginger, peeled and sliced
1 tbsp minced garlic
1 can Guinness beer (500 ml / 2 cups)
2 dl (¾ cup) beef stock
2 tbsp light soy sauce
1 tbsp red wine vinegar
2 tsp Worcestershire sauce
6 tbsp honey
Cooking oil (for frying)
5 bay leaves
1 tsp red chili flakes
1 tsp fennel seeds
1 tsp whole allspice
1 tsp black peppercorns
Black pepper and salt (to taste)
For the Coleslaw
1 celery root, peeled and cut into strips
4 tbsp mayonnaise
1 tsp Dijon mustard
2 tsp sugar
1 dl (½ cup) heavy cream
1 tbsp olive oil
Juice of half a lemon
Chives and parsley, chopped
Black pepper and salt (to taste)
Instructions
For the Ribs
Remove the membrane from the ribs and cut them into pieces between the bones.
Season both sides with salt and black pepper.
Heat a frying pan over high heat, add cooking oil, and sear the ribs until golden brown on all sides.
Add the black peppercorns, chili flakes, fennel seeds, allspice, bay leaves, ginger, minced garlic, leek, and spring onions. Stir briefly.
Drizzle in honey and pour in Guinness. Add soy sauce, red wine vinegar, Worcestershire sauce, and beef stock.
Transfer to the oven and bake at 200°C (400°F) for 45 minutes. Turn the ribs and bake for another 45 minutes.
Return the pan to the stovetop and simmer the ribs until the glaze is sticky.
For the Coleslaw
In a bowl, mix mayonnaise, Dijon mustard, sugar, heavy cream, olive oil, and lemon juice. Season with salt and black pepper to taste.
Add the celery root, chives, and parsley, and toss until well combined.
Serve the sticky ribs with the refreshing coleslaw and enjoy!
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