COSTILLAS DE PUERCO (MEXICAN PORK RIBS RECIPE)
These pork ribs are simmered in an amazing red salsa that will have you licking your fingers!
Provided by carissa
Categories Main Course
Number Of Ingredients 9
Steps:
- Put ribs, salt, garlic cloves and onion in a pot. Cover with about 2 cups of water.
- Bring ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water is gone.
- Once the water is gone. The ribs will continue to cook in their own fat,
- Let the ribs brown in their own fat.
- Put the chilies and tomatoes in a pot and cover with water.
- Bring to a boil over medium heat.
- Boil for about 10 minutes.
- Transfer the chilies and tomatoes to a blender. Add the onion, garlic cloves and 1 1/2 cups of the water used to boil the chilies to the blender.
- Blend the salsa well.
- Strain the salsa over the ribs using a mesh strainer. Use a spoon to help push the salsa through the strainer.
- Salt the salsa and ribs to taste. Stir it. Let it come to a simmer. Then cover and reduce heat to low and let cook for 20 minutes.
- Serve with white rice and corn tortillas.
Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 27 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 127 mg, Sodium 724 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
COSTILLAS DE PUERCO EN CHILE COLORADO(PORK RIBS IN CHILE ANCHO)
An easy, but delicious, short-cut to preparing my family's costillas en chile ancho(pork ribs in chile ancho).
Provided by Sonia
Categories Main Course Pork
Number Of Ingredients 15
Steps:
- Cover the chile ancho with water. Bring to a boil , reduce the heat and cook for 10 minutes. While chiles cook toaste the cumin seeds in a hot skillet just until they become aromatic. Crush the seeds using a mortar and pestle. Drain the liquid and transfer to the blender. To the chiles, add 2 cups broth, cumin seeds, garlic, onion, oregano, pepper, Maggi sauce, and salt to taste. Blend on high until smooth. Set aside.
- Season the pork with salt, pepper and garlic powder on both sides. In a deep skillet, add 4 tablespoons of oil. Preheat to medium heat for 5 minutes. Add the pork to hot pan and brown on all sides, turning as needed.
- Add the sauce from blender and 2 remaining cups of chicken broth to the ribs in pan. Stir to combine, reduce heat. Cover and cook on the stove top at a low simmer for 2 1/2 to 3 hours. You could also finish cooking it in a 350 degree oven for the same amount of time. If finishing in the oven, cover them with foil the first two hours, uncover the last hour. If the chile sauce gets too thick, add a little more water or broth as it cooks. Yields 4 to 6 servings.
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