High Protein Costilla de Puerco
Infused with bold Latin flavors and brimming with muscle-building nutrients, this High Protein Costilla de Puerco recipe delivers tender, fall-off-the-bone pork ribs that are as satisfying as they are delicious. Marinated in lime juice, garlic, and spices like cumin and paprika, the ribs are slow-cooked in a rich tomato and onion sauce for maximum flavor. A perfect balance of zesty, smoky, and savory notes, this dish is an ideal centerpiece for a high-protein meal. Whether you're meal prepping or treating your family to a hearty feast, serve these juicy pork ribs with fresh cilantro and your favorite sides for a show-stopping dinner. Keywords: high protein recipe, pork ribs, costilla de puerco, Latin-inspired dish, slow-cooked pork.
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Recipe Information
Ingredients
- 2 lbs pork ribs
- 2 tbsp olive oil
- 2 tbsp lime juice
- 4 pieces garlic cloves, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp oregano
- 0.5 tsp black pepper
- 1 tsp salt
- 1 cup tomato sauce
- 0.5 cup onion, finely chopped
- 1 cup chicken broth
- 0.25 cup fresh cilantro, chopped
Instructions
Begin by preparing the pork ribs. Rinse them under cold water and pat them dry with paper towels.
In a large bowl, mix together 2 tablespoons olive oil, 2 tablespoons lime juice, 4 minced garlic cloves, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon oregano, 0.5 teaspoon black pepper, and 1 teaspoon salt to form a marinade.
Place the ribs into the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor infusion.
Preheat your oven to 300°F (150°C).
In a large oven-safe Dutch oven or a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 0.5 cup finely chopped onion and sauté until translucent, about 5 minutes.
Add the marinated ribs to the pot, searing them on each side until browned, about 3-4 minutes per side.
Pour 1 cup of tomato sauce and 1 cup of chicken broth over the ribs. Stir gently to combine and bring the mixture to a light simmer.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Bake the ribs in the oven for 2 hours, or until the meat is tender and easily pulls away from the bone.
Remove from the oven, sprinkle 0.25 cup of fresh chopped cilantro over the ribs, and serve hot with your choice of sides.
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.9 g | 315% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 11.8 g | ||
| Protein | 194.7 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2712 mg | 58% | |
*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.
