Beer-Marinated Pork Ribs with Flambéed Caramel Sauce
Tender pork ribs marinated overnight in beer, slow-roasted to golden perfection, and finished with a dramatic flambéed caramel sauce. This show-stopping dish brings bold Brazilian-inspired flavors to your dinner table and is sure to impress every guest.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) pork ribs
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 1 can (330 ml) lager beer
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 beef bouillon cube dissolved in 1 cup hot water
- 1 cup tomato sauce
- Hot sauce to taste
- 100 ml cachaça (or white rum)
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Directions
- 1
The day before, season the ribs with 1 chopped onion, 1 garlic clove, beer, salt, and pepper. Cover and refrigerate overnight.
- 2
Preheat oven to 200 °C (390 °F). Place ribs in a roasting pan with all the marinade.
- 3
Roast uncovered for about 1 hour until golden brown and caramelized.
- 4
Meanwhile, sauté the remaining onion and garlic in olive oil over medium heat until softened and lightly golden.
- 5
Add brown sugar and stir to coat evenly.
- 6
Flambe with cachaça: pour it into a ladle, ignite carefully at the stove flame, then pour over the sugar mixture off the heat.
- 7
Return to low heat and add the beef stock, tomato sauce, and hot sauce.
- 8
Simmer for 5–7 minutes, stirring until the sauce thickens slightly.
- 9
Remove ribs from oven and generously coat with the flambéed sauce.
- 10
Serve immediately with white rice or roasted potatoes.
💡 Chef's Tip
Marinating for a full 24 hours deepens the flavor considerably. No cachaça? White rum or brandy work just as well for the flambé.
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