Portuguese Pork Ribs with Beer and Chouriço (Costelinhas Guisadas)
Tender Portuguese pork ribs cooked in a rich, flavourful molho made with beer, white wine, garlic, sweet pimento paste and smoky chouriço. Made in the pressure cooker in just 30 minutes, with slow cooker and stovetop options too! Perfect for family dinners, entertaining or serving as an appetizer during football season. 🇵🇹
Equipment
Ingredients
- 2 rack pork back ribs, cut into individual ribs
- ½ cup dry white wine
- 1 bottle beer
- 4 garlic cloves minced
- ½ teaspoon freshly ground black pepper
- 1 tablespoon sweet paprika
- 2 tablespoon tomato paste
- 2 tablespoon sweet pimento paste massa de pimentão
- ½ teaspoon salt or to taste
- 2½ teaspoon olive oil
- ¼ medium cooking onion diced
- 1 Portuguese chouriço sliced into thick rounds
- Fresh chopped parsley optional garnish
Instructions
- Season the ribs: Season the pork ribs with salt and freshly ground black pepper. For best results, cover and refrigerate overnight, or season just before cooking.
- Sauté the onion and garlic: Set the electric pressure cooker to Sauté. Add olive oil and diced onion. Cook for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Add the chouriço: Add the sliced Portuguese chouriço and sauté for approximately 2 minutes to release its flavourful oils.
- Build the molho: Stir in the paprika, tomato paste and sweet pimento paste. Cook for 30–60 seconds, stirring constantly to prevent burning.
- Add the ribs: Place the seasoned pork ribs into the pot and gently toss to coat with the onion, garlic and pimento mixture.
- Add the liquids: Pour in the white wine and beer. Stir gently, scraping the bottom of the pot to release any browned bits.
- Pressure cook: Secure the lid and cook on HIGH pressure for 25-30 minutes. Allow 10–15 minutes of natural pressure release before carefully releasing any remaining pressure.
- Reduce the molho: Carefully remove the tender ribs and set aside. Switch to Sauté and simmer the sauce uncovered for 5–10 minutes, until reduced to your preferred consistency.
- Garnish and serve: Return the ribs to the sauce and gently coat. Garnish with chopped fresh parsley if desired. Serve warm with fresh Portuguese bread for dipping
Notes
Slow cooker: Sauté onion, garlic, chouriço and spices. Transfer to slow cooker with ribs, white wine and ¼–½ bottle of beer. Cook LOW 6–7 hours or HIGH 3–4 hours until tender. Reduce sauce separately if needed.
Stovetop: Simmer covered in a heavy-bottomed pot for 60–90 minutes until tender. Add water or broth as needed. Uncover to thicken the molho.
Salt: Avoid extra salt if ribs were seasoned overnight. Pimento paste and chouriço are salty.
Beer: Use a light lager.
Serving: Serve with Portuguese bread.
Storage: Refrigera
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