And if you absolutely insist, make a healthy salad on the side.
Spanish Spareribs in Beer
Ingredients
- 1.5 kg pork ribs / spareribs
- 50 ml olive oil
- 1 sweet onion
- 100 g chorizo
- 100 g smoked pork belly bacon
- 3 potatoes, large, waxy
- 5 garlic cloves
- 1 tbsp honey
- 1 tsp pimentón (Anzeige), smoked paprika
- 1 bay leaf
- 4 sprigs thyme
- 330 ml lager
- baguette
Nutrition per serving, approx.: 1239 kcal65 g protein31 g carbs92 g fat3 g fiber
Estimates, calculated from the ingredients.
Instructions
- Cut 1.5 kg pork ribs / spareribs into individual ribs.
- Peel the 1 sweet onion and cut it into large cubes together with 100 g chorizo and 100 g smoked pork belly bacon.
- Peel the 3 potatoes and also cut them into large cubes.
- Heat 50 ml olive oil in a roasting pan or Dutch oven and sear the ribs over high heat for about 5 min.
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Add the prepared onions, the chorizo, the bacon and the 5 garlic cloves with their skins on and continue frying.
- When the onions turn golden brown, add the spices (1 tbsp honey, 1 tsp pimentón, 1 bay leaf, 4 sprigs thyme) as well as the potatoes and fry for another 3 min.
- Deglaze with 330 ml lager and braise in the oven on the middle rack for 1 hour.
- Serve with plenty of fresh baguette.
Tips
- You may have to order the spareribs from your butcher a day in advance.
- Pimentón (Anzeige) can now be found in any well-stocked supermarket. It comes in a mild and a hot version (Anzeige). Personally, I combine both kinds half and half in this dish.
- Better to buy one baguette too many than too few. 🙂
- The recipe comes from Omar Allibhoy’s book “120 Rezepte aus der spanischen Küche” (Anzeige) (German edition). Highly recommended if you love down-to-earth Spanish dishes.
- Storage: The ribs keep in the fridge for 2 to 3 days and can be frozen without the potatoes for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Spanish Spare Ribs in Beer
What is pimentón and where can I find it?
Pimentón is smoked paprika from Spain. You’ll find it in well-stocked supermarkets, in mild or hot versions. For this dish, you can mix both half and half. Learn more in the kitchen glossary entry on pimentón.
Where can I get the spare ribs?
Your butcher is the best bet. You may need to order them a day ahead. Before browning, cut them into individual ribs.
What goes well with spare ribs in beer?
Plenty of fresh baguette to mop up the savory sauce. Better buy one baguette too many than too few. For something fresh on the side, try a tomato salad with mint.
How do I store the Spanish beer-braised spare ribs?
Store the ribs, potatoes and chorizo with a little braising liquid in an airtight container. They keep in the fridge for 2 to 3 days. Reheat them covered in the oven at 160 °C (325 °F) until everything is hot.
Can I freeze the beer-braised spare ribs?
The braised ribs freeze well with a little sauce, well wrapped, for about 3 months. I don’t freeze the potatoes with them, since they turn mealy. Thaw the ribs overnight in the fridge and reheat them in the oven.
