search saves

Creamy Gravy-Covered, Beer-Braised Country-Style Pork Ribs

Country-style pork ribs are about the cheapest meat available on a regular basis in the store. Due to this, my family eats them fairly regularly. Although we like barbecued country-style pork ribs, we needed a change. This recipe is a compilation of what I liked best from different recipes and put them together to make my own. My 10-year old son deemed “the best ever!” Hope you like this change from the ordinary.

Ready In:
3hrs 20mins
Serves:
Units:

ingredients

directions

  • Mix salt, pepper, garlic powder, and onion powder in small bowl or Ziploc bag and then sprinkle liberally over ribs. Allow the seasoned ribs to sit for about 20 minutes at room temperature.
  • Heat oil in large heavy-bottomed, oven-proof Dutch oven (love my enameled cast iron Dutch oven for this). Brown the ribs on all sides. Do NOT crowd them while browning, if it takes two batches, let it take two batches (otherwise they just steam and won’t develop a nice sear).
  • Once ribs have browned well, remove them to a plate.
  • Preheat oven to 375°F.
  • There should be ample rendered fat, but if there is more than about 4 tablespoons, remove the excess. Place all sliced onions in the bottom of the pan and allow them to start to take on just a bit of color.
  • Pour in about 1/4 can of beer to deglaze the bottom of the pan while the onions continue to cook.
  • Once the bottom of the pan is deglazed, return ribs to the pan (with any of juices on the plate). Pour in the rest of the beer. This should just barely cover all of the ribs and onions.
  • Cover and bake at 375°F for 1 1/2 to 2 hours.
  • When you remove the Dutch oven from the oven, be prepared for the onions to have cooked down into gooey lusciousness, and the sides of the pan to look like a disaster. Don’t worry – it will taste great.
  • Remove the ribs (which will be falling apart tender) and the onions from the pan.
  • Turn oven down to 325°F.
  • Use the water that you will be using to make the pork gravy mix with to “deglaze” the bottom on the pan, then add the mix according to the instructions on the packet. (I originally did try using canned gravy but it tasted “canned.”) Once the gravy has thickened, mix in cream of mushroom soup, the dry onion soup mix and the mushrooms.
  • Place ribs and onions back in the Dutch oven and stir so that the gravy is covering the ribs.
  • Cover the Dutch oven again, and return to the oven heated to 325°F.
  • Cook for about 1 hour.
  • Serve with mashed potatoes, noodles or rice.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@NewNerdMom
Contributor
@NewNerdMom
Contributor
"Country-style pork ribs are about the cheapest meat available on a regular basis in the store. Due to this, my family eats them fairly regularly. Although we like barbecued country-style pork ribs, we needed a change. This recipe is a compilation of what I liked best from different recipes and put them together to make my own. My 10-year old son deemed “the best ever!” Hope you like this change from the ordinary."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. CookinMama2010
    Very good recipe! I had never cooked pork short-ribs before, my husband bought me a dutch oven for Christmas, and had seen recipes using the canned cream of mushroom soup -- this was the highest rated, closest ingredient recipe I found! I've used it twice now. I do wish the recipe specified a "type" of beer as that can make a big difference!!! But I love that it says "the sides of the pan will look like a disaster" because that is the TRUTH, but it is with most braised-type recipes! I could not find the Knorr/Lipton brand of Roasted Pork Gravy packets (my store sells every other flavor but that of course!) so I subbed with 2 - 0.8oz McCormicks Pork Gravy packets. Both times I've made this, it's been a hit...the 2nd time I made it I added veggies (carrots, mushrooms, celery) to add a little flavor & variety. Served over/with mashed potatoes. This is a super CHEAP recipe, and the time is worth it...we love it & I'll use it again & again!
    Reply
  2. T42602
    I made exactly as outlined except I did not use mushrooms. It was very good. I will make this again, but next time I think I will use less beer. I have never cooked with any type of beer/wine before and I found that it was imply too overpowering.
    Reply
  3. CharleneGomez
    In one word, Amazing! I got a dutch oven for Christmas and wanted to cook something in it when I saw this recipe. I had the country pork ribs, some of the spices, but not everything so I used it as a guide and substituted some of the ingrediants for what I had on hand (for example, I didn't have the onion soup mix, so I made my own using beef boullion and dried toasted onions). I also had almost 6 lbs of meat, so I doubled everything (using 2 beers to cover, I had to bake for almost the full 2 hours to reduce). I didn't have a mushroom soup so I put the rest of the gravy together until my husband ran to the store to buy the soup, and although I did add 1 can, I didn't double the soup because my gravy tasted so good as it was. If you are looking for a comfort food, this is it. And it's a great recipe that can be changed. I think I will do it again and add some vegetables.
    Reply
  4. NewNerdMom
    Country-style pork ribs are about the cheapest meat available on a regular basis in the store. Due to this, my family eats them fairly regularly. Although we like barbecued country-style pork ribs, we needed a change. This recipe is a compilation of what I liked best from different recipes and put them together to make my own. My 10-year old son deemed “the best ever!” Hope you like this change from the ordinary.
Advertisement