Costillas de Puerco (Mexican Ribs Recipe)
Costillas de Puerco (Mexican Ribs Recipe) is a flavorful and comforting dish that showcases tender baby back ribs simmered to perfection. Infused with a rich, smoky salsa roja made from guajillo and morita chilies, this recipe brings together a delightful blend of spices and aromas that transport you straight to Mexico.
Perfect for gatherings or a cozy family dinner, these ribs are sure to impress with their melt-in-your-mouth texture and robust flavors. Serve them with rice and corn tortillas for a complete and satisfying meal!
Costillas de Puerco (Mexican Ribs Recipe)
Ingredients:
For the Ribs
2 lbs Baby back ribs
1 tsp salt
3 cloves garlic
1/4 white onion piece
For the Salsa Roja
7 guajillo chilies
3 morita chilies
3 roma tomatoes
1/4 white onion piece
2 cloves garlic
Instructions:
For the Ribs
Place the ribs in a pot and season with salt.
Add the garlic cloves and onion piece, then cover everything with about 2 cups of water.
Bring the mixture to a boil, then lower the heat to medium and let it simmer for approximately 35 minutes, or until the water is mostly evaporated.
After the water has reduced, allow the ribs to cook in their own fat until they are browned.
For the Salsa Roja
In a separate pot, add the guajillo and morita chilies along with the tomatoes, covering them with water.
Bring the pot to a boil over medium heat and cook for about 10 minutes.
Transfer the chilies and tomatoes to a blender.
Add the onion piece, garlic cloves, and 1 1/2 cups of the water used for boiling the chilies.
Blend until the salsa is smooth.
Strain the salsa over the browned ribs using a mesh strainer, pressing with a spoon to extract as much liquid as possible.
Season both the salsa and ribs with salt to taste.
Stir and let everything simmer together, covered, on low heat for 20 minutes.
Serve with white rice and corn tortillas.
Enjoy!
Notes:
Rib Selection: Baby back ribs are preferred for their tenderness, but spare ribs can also be used for a meatier option.
Salsa Variations: Feel free to adjust the types of chilies based on your heat preference. Adding more morita chilies will increase the spiciness.
Cooking Time: Ensure the ribs simmer until the water has evaporated, allowing them to brown in their own fat for enhanced flavor.
Blending Salsa: When blending the salsa, you can add a little extra water for a thinner consistency if desired.
Serving Suggestions: Serve with white rice and warm corn tortillas for a complete meal. Additional garnishes like chopped cilantro or lime wedges can add freshness.
Storage: Leftover ribs can be stored in an airtight container in the fridge for up to three days. They can be reheated in the oven or on the grill for a crispy finish.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 350 | Total Fat: 25g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 600mg | Total Carbohydrates: 10g | Dietary Fiber: 2g | Sugars: 2g | Protein: 30g
Frequently Asked Questions:
Can I use a different cut of meat for this recipe?
Yes, while baby back ribs are traditional, you can use other cuts like spare ribs or St. Louis-style ribs.
Adjust cooking times as necessary, as different cuts may require longer cooking to become tender.
How can I make this recipe spicier?
To add more heat, include additional morita chilies or a fresh jalapeño in the salsa.
You can also add chili powder or hot sauce to taste.
Can I prepare the salsa in advance?
Absolutely! You can make the salsa roja a day ahead and store it in the refrigerator.
Just reheat it before serving with the ribs.
What can I serve with the ribs?
Costillas de Puerco pair well with white rice, corn tortillas, or a fresh salad.
You can also serve it with beans or grilled vegetables for a complete meal.
Can I cook the ribs in a slow cooker?
Yes, you can adapt this recipe for a slow cooker.
After boiling the ribs, place them in the slow cooker with the salsa and cook on low for 6-8 hours or until tender.
This method enhances the flavor and tenderness of the meat.
Do I need to remove the membrane from the ribs?
Yes, it’s recommended to remove the silver skin membrane on the back of the ribs.
This helps the ribs cook more evenly and allows the flavors to penetrate the meat better.
How can I ensure the ribs are tender?
Cooking the ribs low and slow is key to achieving tenderness.
Make sure to simmer them until the water is mostly evaporated, allowing them to cook in their own fat.
You can also cook them longer if needed.
Can I use dried chilies instead of fresh?
Yes, you can use dried chilies for the salsa.
Just make sure to soak them in hot water before blending to soften them up.
What if I don’t have a blender?
If you don’t have a blender, you can use a food processor or even a mortar and pestle to make the salsa.
Just ensure the mixture is as smooth as possible for the best texture.
How long can I store leftovers?
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can reheat them in the oven or on the stovetop, adding a little water or broth to keep them moist.