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Make this pork gravy ahead for stress-free dinners. A simple simmered broth and roux give you a reliable, lump-free pork gravy every time.
Know Before You Scroll
What You’ll Need
Pork ribs, aromatics, chicken stock, butter, flour, apple cider vinegar, soy sauce/Worcestershire.
Flavor Profile
Savory, balanced, rich without being heavy.
Difficulty Level
Easy
Equipment Needed
Roasting pan, large pot, mesh strainer, saucepan, whisk.
Top Tip
Roast the ribs and vegetables until deeply browned — this is where the flavor starts.
Time-Saving Tips
Make the gravy up to 3 days ahead and reheat gently before serving.
Ingredient Swaps
Replace soy sauce with Worcestershire for a more traditional gravy flavor.
I don’t know about you, but when I have a houseful of guests after days of holiday cooking, I want things to feel as easy as possible when everyone finally sits down to eat. Last year, I made my pork rib roast, and while it turned out beautifully, I found myself hovering over the stove at the last minute trying to pull together the gravy. My guests were chatting, the table was set, and there I was whisking like my life depended on it. That was the moment I decided I wasn’t doing that again.
So this year, I’m making my pork gravy ahead of time. Roasting the ribs and simmering the broth ahead of time gives me all the rich flavor I want without any pressure. When dinner’s ready, I simply warm it and pour — no rushing, no juggling pots, no hungry guests waiting for “just one more minute.” Honestly, it’s one of the best hosting changes I’ve ever made.
In The Test Kitchen
I wanted a pork gravy that didn’t rely on drippings or cream but still tasted full and comforting. The breakthrough came from roasting pork ribs with the vegetables before simmering. That extra caramelization step gave the broth depth without any fuss. A small splash of apple cider vinegar at the end brightened everything in a way I didn’t expect, and it made the gravy taste like it had been slowly perfected over hours.
Ingredient Notes
Pork Ribs
Best Choice
Country-style ribs or spare ribs work well — both produce a deep, meaty broth.
Substitutions
Bone-in pork chops can work in a pinch, but the flavor won’t be as rich.
Flavor Boosters
Best Choice
Standard yellow onion, large carrots, and sturdy celery give a balanced base.
Substitutions
Leeks or shallots add sweetness; parsnips work if you’re out of carrots.
Chicken Stock
Best Choice
Low-sodium stock so you control the seasoning.
Substitutions
Vegetable stock will work in a pinch but chicken adds more meaty flavor.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Roast the pork ribs and vegetables
Heat the oven to 425°F (220°C). Arrange the pork ribs, onion, carrots, celery, and garlic on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 35 to 40 minutes, flipping once, until everything is deeply caramelized around the edges.
2
Simmer the broth
Transfer the roasted ribs and vegetables to a large pot and pour in the chicken stock. Add the bay leaf, rosemary, and thyme, then scrape any browned bits from the roasting pan into the pot. Bring to a boil, lower the heat, and simmer gently for 30 to 40 minutes, skimming foam or extra fat until the broth tastes full and slightly reduced.
3
Strain the broth
Strain the mixture through a fine mesh strainer. Discard the solids. You should have roughly 2½ to 3 cups of broth. If you have more, simmer until reduced; if you have less, top up with a little stock or water.
4
Make the roux
In a clean saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes until the mixture loosens, turns golden, and smells lightly toasted.
5
Build the gravy
Slowly pour the warm pork broth into the roux while whisking constantly. Simmer for 8 to 10 minutes, stirring often, until the gravy thickens enough to form a soft V shape when it falls from the whisk. Stir in the apple cider vinegar and soy sauce or Worcestershire. Taste and season with salt, pepper, or an extra splash of vinegar to brighten.
Perfect Pairings
Recipe
Make-Ahead Pork Gravy
Ingredients
For the Broth:
- 2 lbs pork ribs (country-style or spare ribs)
- 1 medium onion (quartered)
- 2 medium carrots (chopped)
- 2 celery stalks (chopped)
- 4 garlic cloves (smashed)
- 1 tablespoon olive oil
For Simmering:
- 4 cups chicken stock (or water)
- 1 bay leaf
- 1 sprig rosemary (or ½ tsp dried)
- 2 sprigs thyme (or ½ tsp dried)
- Salt + pepper to taste
For the Gravy:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon apple cider vinegar (or more to taste)
- 1 teaspoon soy sauce (or Worcestershire optional for umami)
Instructions
- Roast the Ribs + Veggies
- Preheat oven to 425°F (220°C).
- Place ribs, onion, carrots, celery, and garlic on a baking sheet.
- Drizzle with olive oil and toss to coat.
- Roast for 35–40 minutes, flipping once, until everything is golden brown and caramelized.
- Transfer the roasted ribs and veggies to a large pot.
- Add chicken stock, bay leaf, rosemary, and thyme.
- Scrape up any browned bits from the roasting pan and add them to the pot — flavor gold!
- Bring to a boil, then lower to a gentle simmer.
- Simmer 30–40 minutes, uncovered, skimming off any foam or excess fat.
- Strain and Reserve
- Strain broth through a fine mesh strainer.
- Discard solids. You should have 2½ to 3 cups of broth. If more, simmer it down; if less, top off with a little extra broth.
- In a clean saucepan, melt butter over medium heat.
- Whisk in flour and cook 2–3 minutes, until the roux is golden and smells toasty.
- Whisk It Together
- Slowly pour in your warm pork broth, whisking constantly.
- Simmer 8–10 minutes, until thickened and smooth.
- Stir in apple cider vinegar and soy sauce/Worcestershire, taste, and adjust with salt, pepper, or a splash of soy sauce/Worcestershire.
Tips
Erren’s Top Tips
- Let the ribs and aromatics roast until they’re truly dark — color equals flavor.
- Warm broth blends into the roux more easily and prevents lumps.
- If your gravy gets too thick, whisk in a splash of hot stock or water until it loosens.
- Add vinegar gradually and taste as you go — a little goes a long way.
- If the gravy tastes flat, it usually needs either salt or acid.
Variations & Add-Ins
- Garlic Herb Gravy: Add a minced garlic clove and a teaspoon of fresh thyme to the roux.
- Smoky Pork Gravy: Add a pinch of smoked paprika when whisking in the broth.
- Mushroom Pork Gravy: Sauté 1 cup chopped mushrooms in the butter before adding the flour.
- White Wine Lift: Add ¼ cup white wine to the roux and cook until reduced before adding the broth.
Storage & Freezing
Refrigerate for up to 3 days in an airtight container.Freeze for up to 3 months.
Reheat gently over low heat, whisking until smooth. Add a splash of water or stock if it thickens too much.
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FAQs
Can I make pork gravy without pork drippings?
Yes, roasting ribs creates the same depth of flavor without needing drippings.
Can I use pre-made stock instead of simmering ribs?
You can, but the flavor won’t be as rich. The ribs add body you can’t get otherwise.
Why add apple cider vinegar?
It brightens the gravy and keeps it from tasting heavy. Start with a small amount and adjust to taste.
How do I fix gravy that’s too thick or too thin?
Too thick: whisk in a splash of hot broth.
Too thin: simmer a bit longer until it reduces.
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