This recipe for Costillas de Puerco is my best memory of how my Mom would prepare them. My only addition to her version is the chile ancho powder that I preseason the ribs with. Other than that, it’s pretty much the same.
Other than that, it’s pretty much the same. She prepared them in the oven always. Just know that all ovens may vary as far as cooking times. Check for tenderness after the third hour. They should be very easy to pull apart and falling off the bone. But also know that the leaner sections of the rib that have less fat will cook up to be more firm. The older recipe on the blog is for a braised, stove top version of this recipe. I will often use that recipe when I need the meat for filling a small batch of tamales. Or simply when I just want to cook without having to use the oven.
This meat is excellent for tacos. Traditionally, we would enjoy it with fresh, homemade flour tortillas, rice and beans. I had no beans on this day and didn’t want to wait to cook any! Lol! The chopped meat also makes a heck of a Tex Mex pizza!! I will preparing one today with my leftovers! Buen Provecho! #costillasdepuerco #momsrecipes #mexicanfood
Costillas de Puerco en Chile Colorado-Red Chile Oven Roasted Pork Ribs
Costillas de Puerco al Horno(Oven Roasted Pork Ribs)
- 4 pounds of bone-on or boneless country style ribs I find the bone-on ribs to be more flavorful
- 1 1/2 tsps of chile ancho powder
- 1 1/2 tsps of garlic powder
- 1 1/2 tsps black pepper
- 1 tsp of cumin
- Salt to taste
- 2 c water, plus more to soften chile ancho pods
- 6 large chile ancho pods stems and seeds removed
- 3 cloves of garlic
- 1 teaspoon Mexican oregano crushed
- Combine dried chile ancho pods in a pot with enough water to cover. At medium heat, bring up to a simmer. Cook for 8 minutes. Remove from heat and let sit for 10 minutes.
- In a small bowl, combine chile ancho powder, garlic powder, cumin, black pepper and kosher salt to taste. Stir to combine. Use this rub to cover the ribs evenly, set aside.
- Preheat oven to 350 degrees. Transfer ribs to a deep baking dish. Add 1 1/2 cups of water, cover tight with foil and bake for 1 1/2 hours. Check ribs after 1 hour for water level.
- While the ribs are cooking, drain the dried chile ancho and transfer to a blender. Add garlic, oregano, salt and pepper to taste. Add just enough water (about 1 cup)to make a smooth, thick sauce. Taste for salt.
- After ribs have cooked for 1 1/2 hours remove from oven and add chile ancho sauce right over the top of ribs. If water level is low, pour in another 1/3 cup.
- Cover the ribs and roast for another 40 minutes or until they are easy to pull apart with a fork. Uncover and continue roasting for 25 minutes. Transfer to a serving. Brush tops of ribs with sauce from the bottom of pan.
- Serve with warm homemade flour tortillas a side of rice and beans.
And then after the first day of enjoying this tasty costillas in chile ancho, tacos!!!! My quick tacos dorados are simply corn tortillas brushed with oil and cooked on the comal(griddle) until they start to soften. Fold it over like a taco and continue cooking, turning as needed, until the shell gets crispy! I garnished mine with a simple lime and cilantro cabbage slaw, avocado and your choice of spicy salsa!
Adam J. Holland
I can promise you that these will be on our dinner table within days … Hell, maybe even hours. Looks divine!
I love these ribs! But I love them even more the next day fro tacos! Thank you Adam!
Excellent Ribs ~
Thank you Luz! It’s one of my favorite recipes!
I am wondering if I need to drain the liquid out of pan after the first cooking time (1-1/2 hours)? Before pouring the sauce over the ribs? Will it be too runny with all the liquid plus the sauce on top?
If you feel like there is too much broth, then go ahead and drain some of it out. It’s up to you.