Caramel Pork Ribs

July 22nd, 2017

Caramized Pork Ribs

I am part of a cookbook club sponsored by Food52 on Facebook.  Each month we cook from a different cookbook and post our results on the Facebook page.  This month’s book is David Leibovitz’s My Paris Kitchen.  David is an American in Paris and his cooking style reflects his unique take on his adopted city. Here he combines the American’s love of barbecue with a French twist of making a caramel sauce.  But forget the usual cream.  David uses beer and bourbon.

Caramalized Pork Ribs 2

The only thing difficult or scary about this recipe is when you add the beer to the caramelized sugar.  The mixture seizes up with solid chunks of sugar.  Do not worry about this as they dissolve in the oven as you cook the ribs.  A slow braise in the oven turns the ribs into succulent browned beauties.  I used country style ribs but I think David used baby back ribs.

Antique Mall

Sorry about the blurry photo, but I really liked this booth at an antique mall that I visited recently; especially the Lake Rules sign.


Entrance 1

But this is the sign that I bought recently.  My entrance porch is much too shady for real flowers so I found these faux lavender bunches that look almost real.  If only I could harness the scent.

Here is the recipe for the Caramel Pork Ribs.  They are worth the effort.

CARAMEL PORK RIBS (David Lebovitz My Paris Kitchen)


  • 3/4 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar, light or dark
  • 3/4 cup beer
  • 1/4 cup bourbon
  • 3 tablespoons cider vinegar
  • 2 tablespoons ketchup
  • 1 (1/2-inch/2cm) piece ginger, peeled and minced
  • 2 tablespoons soy sauce
  • 2 teaspoons harissa, Sriracha sauce, or another hot sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 4 pounds pork ribs, cut into 3- or 4-rib portions


  1. Preheat the oven to 350 F.
  2. Spread the granulated sugar in an even layer over the bottom of a large pot with a cover, such as a roasting pan or a Dutch oven. Cook the sugar over medium heat until it starts to melt around the edges. When the liquefied sugar just starts to darken to a pale copper color, gently stir the sugar inward and continue to cook, stirring until the sugar is completely moistened. Continue to cook the sugar, stirring infrequently, until all of it is a deep copper-colored liquid, similar in color to dark maple syrup, and smoking (but not burnt). Turn off the heat and stir in the brown sugar, then add the beer. The mixture will seize and harden, which is normal.
  3. Let the mixture cool down a bit, then stir in the bourbon, cider vinegar, ketchup, ginger, soy sauce, harissa, mustard, and pepper. Put the ribs in the pot and turn on the heat until the sauce boils and bubbles up. Turn the ribs a few times in the liquid, cover, and roast in the oven for 1 1/2 to 2 hours, until the ribs are tender. During the roasting, remove the pot from the oven and turn the ribs over two or three times.
  4. Remove the lid from the pot and continue to roast, turning the ribs a few times, for 30 minutes more, or until the juices have thickened a bit. Remove the ribs from the oven, skim any visible fat from the surface of the liquid, and serve.

Printable Recipe

16 responses to “Caramel Pork Ribs”

  1. Lynne says:

    This sounds amazing and delicious!!

  2. Jane says:

    I like the look and description of these ribs. It’s also a plus that it only uses one pot! I follow the website 52 Food. A lot of great ideas and tips and they also sell food/kitchen related items.

    That shop looks like fun. I planted lavender for the first time this summer at the lake. it smells divine!


    • Penny says:

      Wish I could grow lavender Jane. The only thing we can grow are tomatoes and peppers in pots, plus all of my herbs. Food52 is a great website.

  3. Monique says:

    Love the faux lavender:)I recently bought beautiful individual big ranunculus..faux flowers..I have no regrets:)
    Thos signs are so popular and too..unfortunately I don’t have the lake house;)

    LUCKY you:)
    I follow Food 52 on IG.

    I have DL’s book though..these look good!

    • Penny says:

      You have so many beautiful real flowers Monique; can’t imagine that you would need any faux flowers. I haven’t bought DL’s book yet, but think I will after seeing all of the great recipes being posted on FB.

  4. Penny at Enjoying The Simple Things says:

    Ok, you went shopping without me? Lol!. Love the sign and your box of lavender. The ribs sound wonderful. See you Tuesday!

  5. Larry says:

    The ribs look very good Penny and I like your use of the meatier country ribs. Your sign looks perfect.

  6. Susan says:

    Beautiful color on those rib, Penny! I can definitely see myself making these soon 🙂 Love your sign and the faux lavender looks very pretty.

  7. Penny (and Penny!) have fun shopping – you lucky gals – Screendoor perhaps?
    Love the faux lavender in the wooden box.

    Thanks for the rosé wine tip – I’ll try the WYSIWYG next time I’m at Total Wine. Like you I enjoy a good Bandol when I can find one, and I love the Spanish rosé but they seem hard to find.

    Hugs from 104 degree today Raleigh!
    Mary x

    • Penny says:

      David and I visited Domaine Tempier when we were in Provence. It was hard to find but very charming. Brought home some great Bandols.
      Penny is going to show me her new house on Tuesday.

  8. Hi Penny

    Thanks for stopping by my blog and introducing me to yours. I grew up on a lake in Indiana and I love to cook so I am looking forward to following along and catching up on your posts

    • Penny says:

      Thanks Cindy. I grew up near a lake in Michigan. Thought we had things in common after reading your posts. Look forward to following you too.

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