Omar Allibhoy's recipe for Beer Braised Ribs, Chorizo & Potatoes

Published Saturday, Dec 13 2014, 10:00 GMT  |  By  |  Add comment
Forget your usual boring dinner options, we're livening up our evening meal with this authentic Spanish beer braised ribs recipe from chef Omar Allibhoy.

Beer braised ribs

© Ebury Press 2013

omar allibhoy cookbook
This gorgeous Spanish recipe is traditionally known as Costilla De Cerdo A La Cerveza. It involves caramelizing the likes of onion, garlic and chorizo, before combining with ribs, spices and beer.

Bursting with flavours, this Spanish supper is ideal when you fancy a change in the kitchen.


  • 50ml olive oil
  • 1.5 kg pork spare ribs
  • 1 Spanish onion, roughly chopped
  • 5 garlic cloves, unpeeled
  • 100g chorizo (fresh or semi-dried), roughly chopped
  • 100g panceta or bacon, roughly chopped
  • 1 tablespoon clear honey
  • 1 teaspoon sweet pimentón
  • 1 bay leaf
  • 4 sprigs of thyme
  • 2–3 potatoes, peeled and roughly chopped
  • 330 ml lager of your choice
  • Bread, to serve


1 You can do this recipe in two different ways: either by cooking the whole dish in a large pan on the hob or by finishing it off by roasting it in the oven. If using the oven, preheat to 180°C/gas mark 4.

2 Put the olive oil into a roasting tray, a large terracotta pot or a heavy-based pan and place over a high heat. Add the ribs and pan-fry for about 5 minutes.

3 Add the onion, garlic cloves, chorizo and pancetta and cook for a few minutes until golden and starting to caramelize. Add the honey, pimentón, bay leaf, thyme and potatoes and cook, stirring, for a further 3 minutes.

4 Pour the beer into the tray or pan and either cook in the preheated oven for 1 hour or leave to simmer on the hob for about 45 minutes.

5 Serve these ribs with plenty of fresh bread to mop up the sauce and enjoy!

Prep Time

10 minutes

Cook Time

1 - 1/4 hours

Nutrition Information

Serves 4 as main dish

More tasty recipes to try:

Chorizo, Roasted Vegetables and Roasted Tomato Lasagne
Steak and Chilli and Chocolate Sauce
Authentic Chilli Con Carne
Spanish-style Eggs

Extracted from Tapas Revolution by Omar Allibhoy. Published by Ebury Press, £20

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