Best Costillitas Cuban Style Baby Back Ribs Recipes

Costillitas (Cuban Style Baby Back Ribs recipe) Recipe - (5/5) image

Provided by á-7894

Number Of Ingredients 8

6-8 lb lean baby back pork ribs
8 Cloves of garlic
Juice of 3 large lemons
1/4 tsp. ground oregano
1 cup sour orange juice
(Or 1 Cup of Orange Juice with the juice of 1 large lime ( I use 1/2 & 1/2 of each)
5 tsp of salt
2 teaspoon of olive oil

Steps:

Cut the ribs in 5 to 7 inches sections. Wash well under faucet and dry thoroughly with paper towel. Smash the garlic cloves in a mortar or garlic press. Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/ 2 teaspoon of salt. Set aside about 1/2 cup of this mix ( the marinating sauce) to be used when serving. Place ribs in a large non-metal container and pour the rest of mix over the ribs. Rub the remaining salt thoroughly on all surfaces of the ribs. Place in the refrigerator and let stand for 2 to 3 hours. Set you gas or charcoal grill to low and place ribs so that they are not exposed to direct flame. Cook slowly for about 30 - 45 minutes. Time will depend on the temperature of the your grill . (Cook very slowly to insure tenderness). Turn ribs once or twice while cooking. Once they are cooked, increase the heat to high or in the case of a charcoal grill place ribs over direct high charcoal heat in order to brown. Turn as needed to brown both sides well. Serve with black beans and rice!!

Cuban Baked Ribs image

Provided by Pamela Rappaport

Categories Pork

Time 3h5m

Number Of Ingredients 4

1 rack baby back ribs or pork ribs of choice
1/2 large onion, sliced
2 c mojo sauce, find in latin section i like badia brand
salt and pepper

Steps:

1. NOTE - I think this recipe would be perfect in the slow cooker. Tonight was the first time I made it and I did it in the oven but there's no reason you couldn't use the crockpot. I'd do it on low for 8 hours.
2. Preheat oven to 300 degrees
3. Cut ribs apart, 2 bones per piece
4. Place in a baking pan or casserole dish.
5. Pour the mojo sauce over and top with the onion and salt and pepper.
6. Cover tightly with foil and bake until tender, about 2 1/2 to 3 hours. There will be a lot of cooking juices, be careful!

Costillitas en Naranja (Mexican Ribs In Orange & Chili Sauce) image

Provided by Bergy

Categories Pork

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons bacon fat or 2 tablespoons vegetable oil
4 lbs country-style pork ribs, cut into individual ribs
2 medium onions, cut into 1/4" slivers
1 can tomatoes (1 lb size or 450Gr)
3 cloves garlic
2 tablespoons ancho chilies, dried,ground & seeded
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/2 cup fresh orange juice
1/3 cup dry white wine
1/4 cup unrefined sugar (or dark brown) (optional)
1 teaspoon orange rind, grated
1/2 teaspoon salt
2 tablespoons cider vinegar
orange slice (for garnish)
fresh cilantro stem (for garnish)

Steps:

Heat fat (oil) in a 5 quart Dutch Oven.
Add ribs in a single layer to brown on all sides 15-20 Minutes.
If necessary remove browned ribs and brown remainder ribs.
Remove ribs and discard all but 2 tbsp Fat.
Add onions, saute until soft, 4 minutes.
Process tomatoes and garlic in food processor or blender until smooth.
Add chilies, cinnamon and cloves to the onions cook& stir for a few seconds.
Add Tomatoe, cook 5 minutes or until bubbling.
Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling.
Lower heat, add ribs,Cover and simmer until the ribs are very tender, about 1 1/2 hours.
Remove ribs to serving platter, keep warm.
Skim& discard the fat.
Stir in the vinegar.
Spoon Sauce over the ribs.
Garnish with Orange slices and cilantro.