Low Sodium Costilla de Puerco
Indulge in the hearty flavors of traditional Mexican-style pork ribs with a healthier twist in this Low Sodium Costilla de Puerco recipe. Featuring tender, marinated pork spare ribs baked to perfection, this dish is brimming with vibrant citrus notes from fresh lime juice, smoky depths from paprika and cumin, and a touch of tangy apple cider vinegar. By reducing the sodium content, the recipe highlights bold, natural flavors without sacrificing the savory essence of the original dish. Slow-cooked with onions, bay leaves, and water for succulent, fall-off-the-bone texture, these ribs are finished under the broiler for a lightly charred, irresistible surface. Garnished with fresh cilantro, this low-sodium delight pairs beautifully with roasted vegetables, a simple salad, or fluffy white rice, making it a wholesome, flavorful centerpiece for your next meal.
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Recipe Information
Ingredients
- 2 pounds Pork spare ribs
- 2 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 4 large Garlic cloves, minced
- 1 teaspoon Ground black pepper
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Onion, sliced
- 2 Bay leaves
- 1 cup Water
Instructions
Start by preparing the marinade. In a small bowl, whisk together the lime juice, olive oil, minced garlic, black pepper, cumin powder, smoked paprika, and apple cider vinegar.
Place the pork spare ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for more intense flavor.
Preheat your oven to 325°F (165°C).
Remove the marinated ribs from the refrigerator and let them sit at room temperature for about 15 minutes.
In a large oven-safe dish or roasting pan, layer the sliced onion and bay leaves at the bottom. Place the ribs on top of the onions, reserving any leftover marinade.
Pour water around the ribs in the pan for added moisture during cooking.
Cover the dish tightly with aluminum foil and place in the preheated oven.
Bake the ribs for about 2 hours, or until they are tender and easily pull away from the bone.
Once cooked, remove the foil and switch the oven to broil. Apply any leftover marinade on the ribs and broil for an additional 5-7 minutes to achieve a slight char.
Remove from the oven and let the ribs rest for a few minutes before serving.
Garnish with freshly chopped cilantro before serving. Enjoy your Low Sodium Costilla de Puerco with your favorite sides.
Nutrition Facts
Calories |
3075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.4 g | 309% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.3 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 334 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2480 mg | 53% | |
*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.
