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
- 4 pounds of bone-on or boneless country style ribs I find the bone-on ribs to be more flavorful
- 8 chile ancho stems and seeds removed
- 3-5 cloves of garlic
- 2 teaspoons of chile ancho powder
- 2 teaspoons of garlic powder
- 2 teaspoons of cumin
- 2 teaspoons black pepper
- 1 teaspoon Mexican oregano
- Salt to taste
- Combine dried chile ancho pods in a pot with enough water to cover. Cover with lid and bring to a boil. Reduce to a simmer and cook for 8 minutes. Remove from heat and let sit for 15 minutes.
- In a small bowl, combine chile ancho powder, garlic powder, 1 teaspoon cumin powder, black pepper and kosher salt to taste. Stir to combine. Use this rub to cover the ribs evenly, set aside.
- Preheat oven to 375 degrees and when ready, transfer ribs to a deep baking dish, add 1 cup of water, cover with foil and bake for 1 1/2 hours.
- While the ribs are cooking, drain the dried chile ancho, transfer to a blender, add garlic cloves, 1 teaspoon of cumin, 1 teaspoon oregano, salt and pepper to taste. Add just enough water (about ¾ cup)to make a smooth paste. 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.
- Cover the ribs and roast for another 60-90 minutes or until they are easy to pull apart with a fork. Transfer to a serving dish and ladle all the sauce over the top.
- This meat is excellent all by itself, but typically used to make tacos or burritos. Variation, you can add barbeque sauce and serve it as chopped pork.
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!