Entrecosto no Forno or Portuguese Marinated Oven Ribs - There is nothing more comforting than a tray of Entrecosto no Forno slowly roasting in the oven. These Portuguese beer marinated ribs are packed with garlic, massa de pimentão, and simple pantry ingredients, then baked low and slow until perfectly tender.
This is the kind of recipe that fills your house with the best smell and brings everyone into the kitchen asking when dinner is ready.
Traditional Portuguese flavour, made simple for everyday family life.
About This Recipe
Entrecosto no Forno is a classic Portuguese oven baked rib dish often served at Sunday lunches or family gatherings. While many traditional recipes use white wine, this version uses beer for deeper flavour and extra tenderness.
Baking the ribs covered at a low temperature allows them to steam gently in their own marinade. The final high heat roast gives them golden, slightly crispy edges while keeping the inside juicy and fall off the bone soft.
It is simple, comforting, and full of authentic Portuguese flavour.
Ingredients
• 1 rack pork ribs, cut into individual pieces (900 g to 1 kg)
• 5 garlic cloves, crushed
• 1 - 2 tablespoon massa de pimentão
• ½ teaspoon dried parsley
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon white pepper
• ¾ cup lager style beer
• 2 tablespoon red wine vinegar or fresh lemon juice
• 3 tablespoon olive oil
• 2 to 3 tablespoon water (for baking)
Recipe Overview
Prep Time: 10 minutes
Marinating Time: Minimum 4 hours, preferably overnight
Cook Time: 2 hours 20 to 2 hours 45 minutes
Total Time: About 2 hours 30 minutes plus marinating
Serves: 3 to 4
Instructions
- Marinate
In a large bowl, mix garlic, massa de pimentão, parsley, bay leaf, salt, black pepper, beer, vinegar or lemon juice, and olive oil.
Add the ribs and coat very well. Cover and refrigerate for at least 4 hours or overnight for best flavour.
- Slow Bake
Preheat oven to 300°F (150°C).
Transfer ribs to a baking dish and pour all of the marinade over them. Add 2 to 3 tablespoons of water to create steam.
Cover tightly with foil and bake for 2 to 2½ hours, until the meat is very tender and pulling away from the bone.
- Caramelize
Remove foil and increase oven to 425°F (220°C).
Spoon pan juices over the ribs and bake uncovered for 15 to 20 minutes until golden and slightly crispy on the edges.
Tips and Variations
Do not skip baking covered. This is what makes the ribs fall off the bone.
• If you prefer wine, substitute the beer with ½ cup white wine.
• For spice, add a small spoon of piri piri sauce to the marinade.
• Use bone in country style ribs if you cannot find a full rack.
• Make sure the foil is sealed tightly to trap steam.
How to Serve
Serve Entrecosto no Forno with:
• Portuguese rice
• Roasted potatoes
• A simple tomato and onion salad
• Fresh bread to dip into the sauce
Leftovers are perfect stuffed into a papo seco roll for the next day.
Make Ahead, Storing and Freezing
Make Ahead:
You can marinate the ribs up to 24 hours in advance.
Storing:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing:
Cooked ribs can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat covered in the oven until warmed through.
FAQs
Can I skip marinating overnight?
Yes, but at least 4 hours is recommended for best flavour.
Can I use boneless ribs?
You can, but bone in ribs give better flavour and tenderness.
Why add water before baking?
The small amount of water helps create steam and prevents the marinade from burning.
Can I grill instead of bake?
Yes. Grill over medium low heat and baste often to prevent burning.
Make Them!
If you make this Entrecosto no Forno, I would love to see it. Leave a comment below and let me know how it turned out.
Don’t forget to share this recipe and tag me on Instagram so I can repost your creations.
For more traditional Portuguese recipes made simple for modern family life, follow along and keep our culture alive together 🇵🇹✨
Fall-Off-The-Bone Portuguese Ribs
Ingredients
- 1 rack pork ribs cut into individual pieces
- 5 garlic cloves, crushed
- 1 tablespoon massa de pimentão
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¾ cup larger style beer I like superbock
- 1 tablespoon red wine vinegar
- 3 tablespoon olive oil
- 2-3 tablespoon water for baking
Instructions
- 1. MarinateIn a large bowl, combine garlic, massa de pimentão, oregano, bay leaf, salt, black pepper, beer, vinegar or lemon juice, and olive oil.Add ribs and coat very well. Cover and refrigerate at least 4 hours, preferably overnight for best flavour and tenderness.
- 2. Slow BakePreheat oven to 300°F (150°C).Transfer ribs to a baking dish and pour all of the marinade over them.Add 2 to 3 tablespoons of water to create steam.Cover tightly with foil and bake for 2 to 2½ hours, until the meat is very tender and pulling away from the bone.
- 3. CaramelizeRemove foil and increase oven temperature to 425°F (220°C).Spoon pan juices over the ribs and bake uncovered for 15 to 20 minutes until golden and slightly crispy on the edges.Optional: Brush lightly with honey during the last 5 minutes for extra caramelization.Broil 2 to 3 minutes at the end for deeper colour, watching carefully.
Notes
• Do not discard the marinade, it creates steam and keeps the ribs juicy.
• Leftovers are perfect for sandwiches in a papo seco roll.
• Serve with rice, roasted potatoes, or a simple tomato and onion salad.
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