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Portuguese braised pork back ribs (entrecosto)
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
While we love ribs with BBQ sauce, we absolutely love this version without the sweetness. They’re easy to make, tender and fall off the bone!
Course: Main, Main Course
Cuisine: Azores, Portugal, Portuguese
Keyword: back ribs, entrecosto, Portuguese ribs
  • 2.5 kg or 5.5 lbs pork back ribs about 4 racks
  • 1 1/2 cups white wine
  • 5 cloves garlic minced
  • 1 tsp freshly ground black pepper
  • 1 tbsp paprika
  • 2 tbsp tomato paste
  • 3 tbsp sweet pimento paste
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 1 medium cooking onion diced
  • 250 g Portuguese chouriço cut in thick wheels
  • 1 bottle of beer
  • Parsley chopped. Optional
  1. In a bowl, whisk together the wine, garlic, pepper, paprika, tomato paste and salt.
  2. Cut the ribs into smaller pieces, 2 to 3 bones each.
  3. Place the cut ribs in a large bowl and pour the marinade evenly over the ribs.
  4. Cover the bowl with plastic wrap and refrigerate for about two hours.
  5. Preheat the oven to 325 ºF.
  6. Heat the olive oil on medium heat in a large dutch oven (we used a 6 qt).
  7. Add the onions and cook until soft/translucent.
  8. Add the ribs and marinade to the dutch oven.
  9. Add the chourico pieces.
  10. Add the beer.
  11. Give the food a little mix with tongs to make sure it’s all coated on liquid.
  12. Cover the dutch oven and place it in the hot oven on the middle rack.
  13. Cook for 1.5 hours.
  14. Uncover the dutch oven and set the oven to broil. Cook uncovered for 10 minutes to brown the edges of the meat.
  15. Carefully remove the dutch oven from the oven and use tongs to bring some of the bottom ribs to the top of the pot.
  16. Place the dutch oven back in the oven and cook for another 10 minutes uncovered.
  17. Take the dutch oven out of the oven. Add the the optional parsley over the meat for colour and freshness.
  18. Enjoy the meal hot with your favourite sides. We served this with quinoa, rice, and veggies.
Recipe Notes
  • If you don’t have a large dutch oven, feel free to use another large oven proof heavy pot. You can also use a roasting pan.
  • Depending on how fatty your meat is, you may want to skim some of the fat off the top before serving.