Costilla de Puerco
Savor the bold and smoky flavors of **Costilla de Puerco**, a traditional Mexican dish that transforms tender pork ribs into a melt-in-your-mouth sensation. Marinated in a zesty blend of lime juice, garlic, and earthy spices like cumin and oregano, these ribs are slow-braised in a luscious chipotle-infused sauce, creating a harmonious balance of heat and depth. Searing the ribs before baking locks in the juices, while a slow roast in a rich, seasoned broth ensures the meat becomes irresistibly tender. This recipe is perfect for feeding a crowd, yielding six generous servings, and pairs beautifully with warm tortillas, rice, or a crisp salad. Garnished with fresh cilantro, it’s a rustic yet refined dish that celebrates the essence of authentic Mexican cuisine—a surefire centerpiece for your next dinner gathering.
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Recipe Information
Ingredients
- 1500 grams pork ribs
- 4 pieces garlic cloves
- 60 milliliters lime juice
- 10 grams salt
- 5 grams black pepper
- 5 grams ground cumin
- 10 grams dried oregano
- 2 pieces chipotle peppers in adobo sauce
- 30 milliliters vegetable oil
- 500 milliliters chicken stock
- 1 medium onion
- 20 grams fresh cilantro
Instructions
Begin by preparing the pork ribs. If needed, separate the ribs and remove any excess fat. Pat them dry with paper towels.
In a small bowl, make a paste by finely mincing the garlic cloves and mixing them with lime juice, salt, black pepper, ground cumin, and dried oregano.
Rub the spice mixture all over the ribs, ensuring they are well-coated. Let the ribs marinate for at least 30 minutes at room temperature or refrigerate for several hours or overnight for better flavor.
Preheat your oven to 170°C (340°F).
In a food processor, blend the chipotle peppers with adobo sauce until smooth and set aside.
Heat the vegetable oil in a large oven-proof pot or Dutch oven over medium-high heat.
Add the ribs in batches, searing them on all sides until browned. Remove and set aside.
In the same pot, add the onion, chopped finely, and cook until softened and translucent, about 5 minutes.
Pour in the chicken stock and the blended chipotle mixture, stirring to combine. Bring the mixture to a simmer.
Return the ribs to the pot, ensuring they are completely covered with the liquid.
Cover the pot and transfer it to the preheated oven. Bake for approximately 2 hours or until the ribs are tender and the meat is falling off the bone.
Remove the pot from the oven. Let the ribs rest in the cooking liquid for about 10 minutes.
Before serving, garnish with freshly chopped cilantro.
Serve the costilla de puerco with warm tortillas, rice, or a fresh salad.
Nutrition Facts
Calories |
4954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 386.2 g | 495% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1440 mg | 480% | |
| Sodium | 5625 mg | 245% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.8 g | ||
| Protein | 338.8 g | 678% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4202 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
