Ribs with Port Wine Sauce Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- If you've bought the ribs in strips, the first thing to do is cut them at the joints.
- Heat a pot or deep pan over medium heat with 40 ml (2.7 tbsp) of olive oil.
- Add the ribs and cook them for a few minutes until well seared on all sides.
- Remove the meat and add the chopped onion, minced garlic, chili pepper, a bit of oregano, and thyme to the pan, and cook until the onion is soft.
- Transfer this onion mixture to a blender and blend until smooth.
- Return the ribs to the pan along with the blended sauce.
- Add salt and pepper.
- After 2–3 minutes, pour in the Port wine.
- Let it reduce slightly so the alcohol evaporates, then add the beef stock.
- Cover the pan and cook until the meat is tender and the sauce has thickened into a creamy consistency.
- Serve the ribs with a side of rice.
Tips & Variations
- For maximum flavor and tenderness, marinate the spare ribs in a mixture of olive oil, minced garlic, chopped thyme, oregano, and a pinch of salt for at least 2 hours or overnight in the refrigerator before cooking.
- When making the Port wine sauce, allow the wine to reduce by half before adding the beef stock to enhance the depth of flavor. This will concentrate the sweetness and complexity of the sauce.
- Avoid overcooking the ribs by using a meat thermometer to check for doneness. Aim for an internal temperature of around 75°C (165°F). Cooking them too long can result in dry and tough meat.
Adapted from a Recipe by: Cocina Andaluza
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the Port wine with something else?
Yes, you can substitute Port wine with red wine or a combination of balsamic vinegar and grape juice for a similar flavor. If you prefer a non-alcoholic option, use grape juice or a non-alcoholic red wine.
How should I store leftover ribs with Port wine sauce?
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop or in the oven.
What do I do if the sauce is too thin?
If your sauce is too thin, you can thicken it by simmering it uncovered for a few more minutes to allow excess liquid to evaporate. Alternatively, mix a small amount of cornstarch with cold water to create a slurry, then gradually stir it into the sauce while simmering.
Recommended Drink Pairings
Wine
Portuguese: Tawny Port - This wine's rich, sweet, and nutty flavors complement the savory and sweet elements of the ribs and sauce beautifully.
General: Zinfandel - The bold fruitiness and peppery notes of Zinfandel enhance the flavors of the pork and the spiciness from the chili pepper.
Beer
Portuguese: Super Bock - This well-balanced lager offers a crisp and refreshing profile that cleanses the palate after each bite of rich pork ribs.
General: Brown Ale - The malty sweetness and caramel notes of brown ale pair well with the savory and slightly sweet port wine sauce.
Other Beverages
Espresso: A strong espresso provides a rich, bold contrast that enhances the flavors of the dish and aids digestion after a hearty meal.
You might also like
These braised short ribs with garlic (costeletas de carne assadas com vinho e alho), are delicious.
| Level of Difficulty | Easy |
| Servings | 6 |
Enjoy authentic Portuguese flavor with this easy flame-grilled chouriço recipe cooked in a clay...
| Level of Difficulty | Very Easy |
| Servings | 2 |
A mouthwatering, one-pot tasty and easy linguiça rice recipe that's bold, smoky, buttery, and...
| Level of Difficulty | Easy |
| Servings | 4 |
Reviews (0) Add a review