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Chili Coconut Porter Braised Pork Ribs


Chili Coconut Porter Braised Pork Ribs

Forget for a second that you’ve ever had coconut. Forget about those terrible candy bars when you were a kid, and the off putting taste of processed coconut flavor. Forget about bad rum and the smell of spring break sunscreen. Try and cleanse your historical culinary palate of any negative coconut memories, because it’s good side far exceeds the trash that can be done in it’s name.

We need a coconut re-do in America. It’s a flavor that spent our youths being bastardized into a Fisher-Price version of what it was capable of. It took years for me to understand how much power and beauty is in the true taste of a real coconut. Thai food had a hand in brining me to terms with the authenticity of coconut, but it’s been surprising application of this flavor that have made me fall in love with it.

Coconut in beer is a great example of the power of coconut. Done right, a beautiful coconut porter is something that won’t just make you fall in love with coconut, it’ll make you fall in love with beer. It’s beautifully balance, bold enough to stand up to some chili ribs, and with the perfect touch of toasted coconut. The only problem is how hard it is to find a great version. But don’t stop looking, try every coconut porter you can get your hands on until you find one you fall in love with, it’ll be worth the search.



Chili Coconut Porter Braised Pork Ribs



Chili Coconut Porter Braised Pork Ribs


  • 2 lb country style pork ribs
  • salt and pepper
  • 1 tbs oil
  • 1 shallot chopped
  • 2 tbs samal oelek
  • 3 tbs soy sauce
  • 2 tbs sugar
  • 1 tsp Worcestershire sauce
  • 12 ounces coconut porter


  • Sprinkle the ribs on all sides with salt and pepper.
  • Heat the oil in a large Dutch oven until very hot but not smoking. Sear the ribs on all sides until browned, remove from pot.
  • Lower the heat, add the shallots, cook until softened. Add the remaining ingredients, stir to combine.
  • Add the ribs back into the pot, lower heat to maintain a low simmer.
  • Cook until ribs are fork tender, about 2 to 3 hours (cooking time will depend on size of ribs).
  • Remove ribs from the pot. Bring the braising liquid to a boil, stir frequently until thickened.
  • Drizzle sauce over ribs before serving.


Chili Coconut Porter Braised Pork Ribs

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Tieghan July 5, 2014 um 8:20 pm

wow! This looks incredible. Love the flavors!


Karen Marie July 6, 2014 um 12:37 pm

Ooooo! I SO want to try these. Thank you for including a photo of the Wingman Coconut Porter bottle. It helps me when looking for just the right beer I need to try one of your recipes.


Sophia @ NY Foodgasm July 6, 2014 um 12:42 pm

Besides the fact I LOVE coconut porter- I also LOVE this recipe and flavor combo! Soooo delish!


addie | culicurious July 6, 2014 um 1:38 pm

These ribs look delectable! 🙂


Samantha @ Carpe Cibus July 7, 2014 um 3:56 pm

Sadly, few coconut porters are distributed in my neck of the woods. Pity I don’t still have some of my coconut brown ale home brew to try out in this recipe.


Nadira Nancy July 8, 2014 um 3:00 am

What a great recipe this is!
It makes coconut so much more amazing.
I love the coconut porter, now it’s with the Ribs!! delicious!
I want to try this at home at this weekend.
Thank you for this share.


Meredith July 8, 2014 um 5:52 pm

So incredibly delicious! I can’t wait to try these ribs!


Kristen @ The Endless Meal November 15, 2014 um 1:27 pm

I’ve never tried a coconut porter before and it’s now going to be my mission to find one. This recipe looks delicious!


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