Portuguese Pork Ribs with Beer and Chouriço (Costelinhas Guisadas)

Tender, juicy Portuguese pork ribs simmered in a rich garlic, beer, white wine and pimento sauce with slices of smoky chouriço. An easy, comforting recipe that’s perfect for family dinners, entertaining and football season!

If there’s one thing we Portuguese know how to do, it’s turn a few simple ingredients into something absolutely delicious! 🇵🇹

These Portuguese Pork Ribs with Beer and Chouriço, or Costelinhas Guisadas, are exactly that.

Tender pork ribs, garlic, sweet pimento paste, white wine, beer and of course, a little Portuguese chouriço. Everything comes together in the most delicious molho that you’ll want to soak up with a fresh piece of pão.

And with football season here, I can’t think of a better dish to put out when you have family and friends over!

These ribs are perfect for serving as an appetizer, especially when you cut them into individual pieces. Just put them on a big platter, have some napkins nearby and let everyone help themselves.

The best part? They’re incredibly easy to make.

I made mine in the pressure cooker, but you can absolutely make these in your Crock-Pot or a regular pot on the stove. Whichever method you choose, you’re going to end up with something delicious.

Jump to:

• ❤️ Why You’ll Love These Portuguese Ribs
• What Are Costelinhas Guisadas?
• 🛒 Ingredients You’ll Need
• A Little Note About Massa de Pimentão
• How to Make Portuguese Pork Ribs in the Pressure Cooker
• 🥘 Can You Make These Ribs in a Slow Cooker?
• Can You Make Portuguese Ribs on the Stovetop?
• 🏈 The Perfect Portuguese Appetizer for Football Season
• What to Serve with Portuguese Pork Ribs
• Tips for Making the Best Portuguese Ribs
• How to Store and Reheat Leftovers
• Frequently Asked Questions
• A Little Taste of Portugal at Home ❤️
• Portuguese Pork Ribs with Beer and Chouriço (Costelinhas Guisadas)

❤️ Why You’ll Love These Portuguese Ribs

There’s something about a good Portuguese molho that makes even the simplest meal feel special.
Packed with Portuguese flavour: Garlic, paprika, massa de pimentão, white wine, beer and chouriço give these ribs their delicious flavour.
Perfect for entertaining: Serve them as an appetizer for football Sundays, holidays or family get-togethers.
Easy to prepare: Everything cooks together in one pot, meaning less cleanup.
Three cooking methods: Make them in the pressure cooker, slow cooker or on the stovetop.
That molho! Trust me, you’ll want plenty of fresh Portuguese bread to go with this one.

What Are Costelinhas Guisadas?

Costelinhas means little ribs in Portuguese, while guisadas refers to a dish slowly cooked or stewed in a flavourful sauce.

Portuguese households have so many different ways of preparing pork ribs. Some families roast them, others grill them, and many prepare them in a rich sauce with wine, garlic and spices.

This version brings together some of my favourite Portuguese ingredients, including sweet pimento paste and chouriço.

The beer adds another layer of flavour, while the white wine, garlic and paprika help create that rich, savoury sauce.

It’s simple Portuguese home cooking, and that’s exactly what I love about it.

🛒 Ingredients You’ll Need

2 rack pork back ribs: Cut into individual ribs.
½ cup white wine: A dry white wine works beautifully.
1 bottle beer: Portuguese beer works best.
4 garlic cloves: Minced.
½ teaspoon freshly ground black pepper
1 tablespoon sweet paprika
2½ teaspoon tomato paste
1-2 tablespoon sweet pimento paste: Also known as massa de pimentão.
1 teaspoon salt, or to taste: Adjust depending on how much salt you’ve already used.
2½ teaspoon olive oil
1 medium cooking onion: Diced.
1 Portuguese chouriço: Cut into thick rounds.
Fresh parsley: Chopped, for garnishing (optional).

A Little Note About Massa de Pimentão

If you’ve been following my recipes for a while, you already know how much I love using massa de pimentão in my Portuguese cooking.

It’s a traditional Portuguese red pepper paste that adds so much flavour to marinades, stews and meat dishes.

Just remember that some brands are quite salty, so always taste your molho before adding more salt.

How to Make Portuguese Pork Ribs in the Pressure Cooker

This is how I prepared mine, and it’s such a great option when you want tender ribs without spending hours in the kitchen.

Step 1: Season the Ribs

I actually seasoned my ribs with salt and freshly ground black pepper the night before and left them covered in the refrigerator.

This helps season the meat ahead of cooking.

If you don’t have time to do that, don’t worry! You can season them right before cooking.

Step 2: Sauté the Onion and Garlic

Set your electric pressure cooker to the Sauté setting.

Add the olive oil and diced onion, cooking for approximately 3–4 minutes until softened.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Step 3: Add the Chouriço

Add the sliced Portuguese chouriço and sauté for approximately 2 minutes.

This helps release some of those delicious smoky oils into the pot.

Step 4: Build the Molho

Add the paprika, tomato paste and sweet pimento paste.

Stir everything together for approximately 30–60 seconds, allowing the flavours to combine without burning.

Step 5: Add the Pork Ribs

Place the seasoned pork ribs into the pot and gently toss them in the onion, garlic and pimento mixture.

Make sure the ribs are nicely coated.

Step 6: Add the Wine and Beer 🍺

Pour in the white wine and beer.

Give everything a gentle stir, making sure to scrape up anything stuck to the bottom of the pot.

The liquid should be enough to create steam for pressure cooking, but always check your pressure cooker’s minimum liquid requirement. Add water or broth if necessary.

Step 7: Pressure Cook

Secure the lid and set the pressure cooker to HIGH pressure for 25-30 minutes.

Once the cooking time is complete, allow the pressure to release naturally for approximately 10–15 minutes before carefully releasing any remaining pressure.

The ribs should be beautifully tender.

Step 8: Reduce the Molho

Carefully remove the ribs and set them aside.

Turn the Sauté function back on and allow the sauce to simmer uncovered for approximately 5–10 minutes, or until it reaches your desired consistency.

Return the ribs to the sauce and gently coat them.

Finish with some freshly chopped parsley if desired.

And that’s it! Delicious Portuguese ribs with the most beautiful molho.

🥘 Can You Make These Ribs in a Slow Cooker?

Absolutely!

If you’re planning on having people over for football Sunday, this is a great way to prepare them ahead of time.

Follow the same steps for sautéing the onion, garlic, chouriço and spices in a frying pan.

Transfer everything into your slow cooker, including the ribs, white wine and a bottle of beer.

Cover and cook on:

LOW: 6–7 hours
HIGH: 3–4 hours

Cook until the ribs are tender and easily pull away from the bone.

If the sauce is a little thin, transfer it to a saucepan and simmer uncovered until reduced.

You can also keep the cooked ribs warm in the slow cooker while entertaining, using the warm setting according to your appliance’s instructions.

Can You Make Portuguese Ribs on the Stovetop?

Of course! And this is a lovely traditional way to prepare them.

Use a heavy-bottomed pot or Dutch oven.

Follow the same steps for sautéing the onion, garlic, chouriço and seasonings.

Add the ribs, white wine and beer, then bring everything to a gentle simmer.

Cover and cook over low heat for approximately 60–90 minutes, or until the ribs are tender.

Check occasionally and add a little water or broth if the liquid reduces too quickly.

Remove the lid towards the end to allow the molho to thicken.

🏈 The Perfect Portuguese Appetizer for Football Season

Now, I don’t know about your house, but whenever we have family or friends over, there always has to be food involved.

And football season is the perfect excuse to put out a few good appetizers!

These ribs are such a great alternative to the usual chicken wings.

They’re tender, full of flavour and easy to serve in individual portions.

I love the idea of placing them on a large platter, spooning some of that delicious molho over the top and serving them alongside fresh Portuguese bread.

You could even prepare them earlier in the day so you’re not stuck in the kitchen when everyone arrives.

Whether you’re hosting a big game-day gathering or just spending a Sunday afternoon at home, these are definitely worth adding to the menu.

What to Serve with Portuguese Pork Ribs

If you’re serving these as an appetizer, you really don’t need much.

A basket of fresh pão and plenty of napkins will do the trick!

But if you’re turning them into a family dinner, here are a few of my favourite ideas:

Portuguese rice: A simple arroz branco or arroz de pimento vermelho is perfect for soaking up the molho.
Roasted potatoes: Crispy potatoes alongside tender, saucy ribs are always a good combination.
Fresh Portuguese bread: Honestly, this might be my favourite part.
A simple green salad: Something fresh to balance the richness of the dish.

Tips for Making the Best Portuguese Ribs

Don’t skip the chouriço. It adds a lovely smoky flavour to the sauce and really brings everything together.

Be careful with the salt. Between the pimento paste and chouriço, there’s already plenty of seasoning.

Use a beer you enjoy. A regular lager works well here. You don’t need anything fancy.

Let the molho reduce. This is what gives the sauce a richer consistency, especially when using a pressure cooker.

Don’t overmix the cooked ribs. After 30 minutes under pressure, the meat can be very tender and may fall apart if handled too much.

How to Store and Reheat Leftovers

If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place the ribs and sauce in a covered pot over low heat until warmed through to 74°C (165°F).

Add a splash of water if the molho has thickened too much.

You can also freeze the cooked ribs and sauce for up to 2–3 months for best quality.

Frequently Asked Questions

Can I make Portuguese ribs without beer?

Yes! You can replace the beer with chicken broth or water. The flavour will be slightly different, but the ribs will still be delicious.

Can I use spare ribs instead of back ribs?

Absolutely. Spare ribs tend to be larger and fattier, so they may need additional cooking time depending on their size.

Do I need to marinate the ribs overnight?

No. I seasoned mine with salt and pepper overnight, but you can prepare this recipe the same day.

Can I double this recipe?

Yes! Simply double the ingredients and make sure your cooking pot is large enough. For pressure cooking, follow your appliance’s maximum fill limits and minimum liquid requirements.

Can I make these ribs ahead of time?

Definitely. In fact, they’re a great make-ahead dish for entertaining. Prepare them the day before, refrigerate promptly and reheat thoroughly before serving.

A Little Taste of Portugal at Home ❤️

There’s nothing complicated about this recipe, and that’s what makes it so good.

Just a few simple ingredients, a little Portuguese chouriço, a good molho and tender ribs that everyone can enjoy.

Whether you’re making them for Sunday dinner, having family over or putting together a spread for football season, these Portuguese pork ribs are one of those dishes that belong in the middle of the table.

And whatever you do, don’t forget the pão. You’re going to want every last bit of that molho!

If you make these Costelinhas Guisadas, I’d love to hear how they turned out! Don’t forget to leave a comment, and follow along for more Portuguese recipes from my cozinha to yours.