Hoisin Stout Braised Short Rib Tarts Recipe

Look for a bold, spicy stout (an imperial stout or an espresso stout) to stand up to the hoisin in this recipe.

Jackie Dodd Mar 12, 2017 - 4 min read

Hoisin Stout Braised Short Rib Tarts Recipe Primary Image

As this excerpted (with permission) recipe demonstrates, Jackie Dodd’s The Craft Beer Bites Cookbook is a celebration of beer and the people who make it. It’s about the communities we build in our taprooms, the parties we host to share our beer, and the beer lovers who become our most trusted friends. Food is obviously a big part of this, and food that complements the brew is an important part of showcasing the flavors in a new way. Don’t underestimate the power of perfect bite with the perfect pint!

Yield: 24 tarts

½ cup (118 ml) vinegar
2 tsp sugar
3 tsp salt, divided
½ cup (118 ml) stout plus 24 fl oz (710 ml), divided
1 cup sliced red onions
2 Tbs (30 ml) olive oil
½ cup chopped shallots 1 lb (454 g) country-style pork ribs
1 tsp black pepper
½ cup (118 ml) hoisin sauce
1 sheet puff pastry
¼ cup chopped flat leaf parsley
2 Tbs chopped green onions

For the pickling liquid, combine the vinegar, sugar, and 2 teaspoons salt in a pot over medium-high heat, stir just until the salt and sugar have dissolved, remove from heat, and add ½ cup (118 ml) stout.


Add the onions to a storage bowl or jar, pour the pickling liquid over the onions, cover, and chill for 30 minutes and up to 3 days.

Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the shallots, cooking until softened, about 5 minutes.

Sprinkle the pork ribs on all sides with the remaining salt and the pepper. Add to the pot, searing on all sides. Lower the heat to medium-low. Add the hoisin sauce and the remaining stout, cook at a low simmer (do not boil), until the ribs are fork tender, about 3 hours.

Using two forks, shred the meat while the ribs are still in the pot. Allow to sit in the liquid for 5–10 minutes.

While the pork cooks, make the crusts. Preheat the oven to 400°F (204°C). Roll out the puff pastry on a lightly floured surface. Use a 2" (5 cm) biscuit cutter to cut out 24 circles. Arrange the circles on a baking sheet covered with parchment paper. Prick each circle several times with a fork.

Bake for 9–12 minutes or until lightly golden brown. Remove from the oven and press the center of each circle with the back of a spoon to create a flat surface.

Top each circle with pork, pickled onions, parsley, and green onions.

Choose the Right Brew! Look for a bold, spicy stout (an imperial stout or an espresso stout) to stand up to the hoisin in this recipe.

This recipe was excerpted from The Craft Beer Bites Cookbook, by Jackie Dodd, published by Adams Media, and reprinted here with permission from the publisher. You can purchase a copy from Amazon, Barnes & Noble, Urban Outfitters, or TheBeeroness.com.

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