Chili Coconut Stout Braised Pork Ribs, Curried Collard Greens

This is another recipe from The Beeroness. And, like last time, I used Santiam‘s Pirate Rum Barrel Coconut Stout. The only thing that I could think of to serve with this was the Coconut Curried Collard Greens.

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Since both of these dishes have coconut in them, I figured I would go with the Saison Bruge – a saison brewed with Cacao nibs – from Upright.

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