If you think cooking pan-fried pork ribs is difficult or complicated, you’re wrong! By following the tips below, you’ll have perfect pan-fried pork ribs, glazed and crispy on the outside, soft, juicy, and flavorful on the inside.
It’s a dish you can make anytime with just a few ingredients, and if you like this recipe, don’t forget to check out the other recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,017.95 (Kcal)
- Carbohydrates 6.34 (g) of which sugars 0.01 (g)
- Proteins 97.54 (g)
- Fat 59.12 (g) of which saturated 11.86 (g)of which unsaturated 18.65 (g)
- Fibers 0.14 (g)
- Sodium 709.37 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 2.2 lbs pork ribs
- 1.4 cups beer
- to taste coarse salt
- to taste pepper
- to taste garlic
Tools:
- 1 Frying pan 8-10 inches
- 1 Kitchen tongs
Preparation
Beer is the secret of the dish, it gives flavor to the meat, avoid bitter beers or you’ll taste it. I recommend using a quality beer with a taste you really enjoy.
Sear the pork ribs in a frying pan over high heat; they should brown in their own fat, no need to add oil.
Cook the ribs on all four sides until they are golden and crispy but do not let them burn.
When the fat from the ribs has melted in the pan, you can add garlic (optional), salt, and pepper. If the ribs are too fatty, you can remove some of the excess fat from the pan. Don’t remove it all because it makes the meat tasty and flavorful.
After about 4-5 minutes, open the bottle of beer and pour it entirely into the pan so that it covers the pork ribs.
The bottle’s contents should be enough to fill the pan, if there’s any left, keep it aside to top up the pan later.
Lower the heat from high to medium so the meat cooks slowly. The ribs should simmer in the beer to stay tender and juicy.
Turn the ribs occasionally so they cook evenly on all sides.
If there’s beer left, add it and cook until it’s all evaporated without a lid.
When the beer has evaporated and a tasty glaze remains on the ribs, it’s time to turn off the heat and serve.
Be careful not to overcook, or the glaze will dissolve and separate from the cooking fat.
Cooking in beer makes the ribs more tender and flavorful, even without marination, and the meat is so tender it falls off the bone completely.
The longer you cook on low heat, the more flavorful they will be… if I’m in a hurry, I cook them on high heat; they will just be a little less flavorful/aromatic.
Your pork ribs are ready!
Plating Tips:
Simple dishes require simple plating; serve the pan-fried pork ribs on individual plates accompanied by delicious thyme potatoes also cooked in the pan.
What wine to pair with pork ribs:
I suggest a chilled beer to serve with the pork ribs. To enhance the dish’s flavor, I recommend serving the same type of beer you used for cooking the ribs.
