Best Costillitas En Naranja Mexican Ribs In Orange Chili Sauce Recipes

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COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI SAUCE)



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

Beautiful combination of flavors with the orange and chili. You could do this recipe in a crock pot, cook on low for 8 hours

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.

COSTILLAS VERDE (RIBS IN GREEN CHILE)



Costillas Verde (Ribs in Green Chile) image

Simple basic fare; ribs smothered in Green Chile with potatoes. Easy to put in the crock pot and forget. The longer it cooks, the better it tastes. I first stumbled on this recipe in one of the local Mexican eateries, and just had to figure out how to make it at home. Make plenty; it tastes even better the second day. Pork chops or country style ribs may be substituted for pork short ribs, if desired. Buttered corn is a good vegetable to serve with this.

Provided by Jimbocous

Categories     Pork

Time 4h20m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 (4 lb) rack pork spareribs
1 (40 ounce) jar green chili sauce, 505 medium, Stokes, equivalent homebrewed
3 -4 raw potatoes, in 1-inch cubes
1 -2 drop dave's ultimate insanity habanero sauce (or the fire of your choosing) (optional)
salt
black pepper (coarse ground is best)
garlic powder
shredded cheddar cheese
cornstarch
flour tortilla, warmed

Steps:

  • Remove excess fat from ribs as required. Cut rack of ribs only as needed to fit in large pot. Bring to boil and then fast simmer slabs of ribs in water, seasoned with salt, pepper, garlic powder, for 30-45 minutes. As ribs are boiling, place green chile in slow cooker. Heat to just bubbling, but do not allow to come to a boil.
  • Remove ribs from boiling water, and slice into individual ribs. Arrange ribs in slow cooker, then place raw potato cubes on top, ensuring that ribs and potatoes are fully submerged in green chile.
  • Simmer until potatoes are fully cooked, 2-3 hours. If the Green Chile gets too thin, thicken with a little Corn Starch.
  • With slotted spoon, remove potatoes from cooker to plates, top each serving with shredded cheddar and place under broiler just long enough to melt the cheese.
  • Arrange ribs on plates, and cover with ladled green chile. Serve with warmed tortilla to sop up the good stuff.

COSTILLITAS (CUBAN STYLE BABY BACK RIBS RECIPE) RECIPE - (5/5)



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!!

MEXICAN COUNTRY RIBS



Mexican Country Ribs image

Make and share this Mexican Country Ribs recipe from Food.com.

Provided by DJ Jayito

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

spices
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon dried oregano (preferably Mexican)
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried chipotle powder
pork
3 tablespoons extra virgin olive oil, divided
3 lbs country-style boneless pork ribs
2 large onions, coarsely chopped
1 green bell pepper, coarsely chopped
1 orange bell pepper, coarsely chopped
3 large garlic cloves (minced)
1 (28 ounce) can diced fire-roasted tomatoes
2 tablespoons masa harina (or all-purpose flour)
3 tablespoons water

Steps:

  • 1. Heat oven to 325°F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
  • 2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
  • 3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
  • 4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.

MEXICAN MEATBALLS IN CHIPOTLE CHILI SAUCE



Mexican Meatballs in Chipotle Chili Sauce image

for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson.

Provided by Pneuma

Categories     Pork

Time 2h

Yield 60 meatballs, 8 serving(s)

Number Of Ingredients 20

1 lb ground chuck
1 lb ground pork
1/2 cup minced flat leaf parsley
1 large white onion, grated
3 garlic cloves, minced
1 teaspoon dried Mexican oregano (or to taste)
1/2 teaspoon ground cumin (or to taste)
3 eggs, beaten
3 slices coarse white bread, crust removed and soaked in 1/3 cup milk
salt & freshly ground black pepper, to taste
6 large ripe tomatoes or 1 (28 ounce) can fire roasted whole tomatoes, drained
4 garlic cloves, peeled
1 medium onion, peeled, quartered
2 1/2 cups chicken broth
1 -3 canned chipotle chillies in adobo seasoning, to taste
1 teaspoon ground cinnamon (or 2-3-inch piece Mexican cinnamon bark)
2 teaspoons coarse salt (kosher, or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1/2 cup olive oil or 1/2 cup vegetable oil
1 sprig mint or 1 pinch ground dried mint

Steps:

  • For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
  • Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
  • Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
  • Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
  • Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
  • Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
  • Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)



Crock-Pot Mexican Orange Chicken (Pollo Con Naranja) image

My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!

Provided by lecole54

Categories     Chicken

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 (6 ounce) can frozen orange juice concentrate
2 garlic cloves
1/2 teaspoon pepper
1/2 teaspoon cumin seed
1/2 teaspoon cayenne
1 small jalapeno, seeded and diced
1 teaspoon salt
1 1/2-2 lbs chicken breasts, skinned (I substituted thighs)
1/2 cup onion, cut in strips
8 small red potatoes, scrubbed and cut in quarters

Steps:

  • Set crock pot to high.
  • Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
  • Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
  • Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
  • Great served over rice!

CHILI-ORANGE COUNTRY-STYLE RIBS



Chili-Orange Country-Style Ribs image

Looking for a filling meat recipe for dinner tonight? Then check out these country-style pork ribs that are baked with a zesty citrus twist!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 4

Number Of Ingredients 9

3 to 4 pounds pork boneless country-style ribs
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 cup chili sauce
1/4 cup orange marmalade
2 tablespoons Worcestershire sauce
1 teaspoon ground mustard
2 tablespoons chopped fresh chives, if desired

Steps:

  • 1. Heat oven to 350°.
  • 2. Place ribs in rectangular pan, 13x9x2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
  • 3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
  • 4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
  • 5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.

Nutrition Facts : Calories 485, Carbohydrate 33 g, Cholesterol 115 mg, Fiber 1 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1260 mg

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