German Oven-Baked Pork Ribs with Beer Recipe
Juicy pork ribs slowly baked in a carefully seasoned sauce made with beer, mustard, and onions. In Germany, this kind of meat often appears at weekend dinners or when watching a match with friends. The flavor is reminiscent of grilled ribs with a gentle, slightly caramel beer aroma.
Slow baking in a beer-based sauce makes these ribs incredibly tender, with a deep, slightly caramelized flavor. The recipe is simple to prepare yet impressive enough for guests or a game-day feast.
Chef's tips
Choose meaty ribs with an even layer of fat for the best texture. If your beer is very bitter, balance the flavor with a little extra honey. Let the ribs rest for a few minutes after baking so the juices redistribute.
How to serve
Serve piled high on a large platter with plenty of sauce and onions, alongside rustic bread, potatoes, and a big bowl of sauerkraut or coleslaw. A cold beer is the classic pairing.
Ingredients
- pork ribs - 1.2 kg
- beer - 330 ml
- onion - 2 pieces
- garlic - 4 cloves
- mustard - 2 tablespoons
- honey - 2 tablespoons
- tomato paste - 1.5 tablespoons
- vegetable oil - 1 tablespoon
- paprika - 2 teaspoons
- caraway seeds - 0.5 teaspoons
- salt - 1.5 teaspoons
- black pepper - 1 teaspoon
Preparation
- Rinse the ribs under cold water, pat dry with paper towels, and cut into portions of 2–3 bones so they bake and portion more easily.
- In a small bowl, mix the mustard, honey, tomato paste, paprika, caraway seeds, salt, pepper, and oil until you get a thick paste.
- Rub the ribs thoroughly with the paste on both sides, arrange them in a baking dish in a single layer, and set aside for at least 20 minutes (you can also refrigerate them overnight for a stronger flavor).
- Peel the onions, cut them in half, and slice into thick wedges. Peel the garlic and chop it finely.
- Preheat the oven to 180°C (top and bottom heat). Spread the onion and garlic over the bottom of the baking dish, then place the marinated ribs on top.
- Pour the beer into the dish so that it comes to about halfway up the ribs. If there isn’t enough, add a little water.
- Cover the dish with a lid or aluminum foil (shiny side facing in) and place in the oven for 90 minutes. Every 30 minutes, baste the ribs with the sauce from the bottom of the dish.
- After 90 minutes, remove the cover, increase the temperature to 200°C, and bake for another 25–30 minutes, until the meat is very tender and the top is lightly browned and glossy. If the sauce reduces too much, add a few tablespoons of water.
- Serve the finished ribs immediately, spooning the onion sauce from the bottom of the dish over the top.
Storage
Store leftover ribs in the fridge for up to 3 days, covered with the sauce so they don’t dry out. Reheat gently in the oven, covered, or in a pan with a splash of water or beer.
