Make-Ahead Pork Gravy
This pork gravy is rich, savory, and made with simple ingredients. Using roasted pork ribs gives it body and depth without needing pan drippings. And a splash of apple cider vinegar at the end makes it feel fresh and balanced — no cream, no tomato paste, just pure flavor.
Servings 8
Calories 343
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.
Notes
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.
Nutrition
Calories: 343 | Carbohydrates: 10g | Protein: 16g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 312mg | Potassium: 428mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2740IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg