Paleo Costilla de Puerco
Savor the bold and smoky flavors of *Paleo Costilla de Puerco*, a wholesome and satisfying recipe that transforms tender pork ribs into a crowd-pleasing dish. These fall-off-the-bone ribs are marinated in a zesty blend of olive oil, fresh lime juice, garlic, and traditional spices like smoked paprika, cumin, and oregano, delivering a perfect balance of smoky, tangy, and slightly spicy notes. Slow-baked to tender perfection and then roasted for a caramelized finish, this paleo-friendly recipe is both nutritious and indulgent. Garnished with fresh cilantro and served with lime wedges for an extra burst of brightness, it's a dish that pairs beautifully with roasted vegetables or a crisp salad. Ideal for paleo diets and anyone craving authentic Latin-inspired flavors, these ribs are a must-try for your next dinner or gathering! Keywords: Paleo pork ribs, Costilla de Puerco, Latin American recipes, healthy rib recipes, smoky pork ribs.
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Recipe Information
Ingredients
- 2 pounds pork ribs
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 3 units garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
- 4 units lime wedges
Instructions
In a small bowl, combine olive oil, lime juice, minced garlic, smoked paprika, ground cumin, dried oregano, sea salt, black pepper, and cayenne pepper to create a marinade.
Rub the marinade generously over the pork ribs, ensuring all sides are coated.
Place the marinated ribs in a shallow dish or resealable bag. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat the oven to 300°F (150°C).
Transfer the ribs to a baking sheet lined with foil. Cover the ribs with another layer of foil to trap moisture.
Bake in the preheated oven for 1.5 hours, until the ribs are tender.
Remove the foil and increase the oven temperature to 400°F (200°C). Roast the ribs for an additional 15-20 minutes, or until they are slightly crispy and browned on the edges.
Let the ribs rest for 10 minutes before slicing.
Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the ribs.
Enjoy your hearty Paleo Costilla de Puerco!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 687 mg | 15% | |
*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.
