CHIPOTLE-GLAZED PORK RIBS COSTILLAS DE CERDO AL CHIPOTLE
Australian Gourmet Traveller recipe for chipotle-glazed pork ribs (costillas de cerdo al chipotle) by Melbourne Mexican restaurant Mamasita.
Time 2h55m
Yield Serves 6
Number Of Ingredients 23
Steps:
- For chipotle glaze, heat oil in a saucepan over medium heat, add onion and stir occasionally until slightly caramelised (7-10 minutes). Add garlic and a pinch of salt and sauté until tender (5-6 minutes). Add remaining ingredients (except coriander), reduce heat to low and stir occasionally until sauce thickens (50 minutes-1 hour). Remove from heat, stir through coriander, cool completely, then process in a food processor until smooth and set aside.
- Combine stock, garlic, cinnamon, star anise and cumin seeds in a large saucepan and bring to the simmer over low heat, add ribs and simmer until meat is very tender (1½-2 hours). Remove ribs from stock, cool completely, then cut into pieces and set aside.
- Combine masa flour and cumin in a bowl, season to taste and set aside.
- Meanwhile, heat butter and oil in a large frying pan over low heat, add pickling onions, cover and cook, stirring occasionally, until golden and tender (20-25 minutes). Deglaze pan with Pedro Ximénez, shaking to combine, season to taste and set aside.
- Preheat oil to 180C in a deep saucepan or deep-fryer. Dust ribs in flour mixture, shake off excess, and deep-fry in batches until golden (2-3 minutes; be careful as hot oil will spit).
- Heat glaze in a saucepan over low heat, add ribs, toss to combine. Serve hot, scattered with coriander, with pickling onions to the side.
Nutrition Facts : ServingSize Serves 6
COSTILLAS DE RES (BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle.
- Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours.
- Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.
COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI SAUCE)
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
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.
COSTILLITAS (CUBAN STYLE BABY BACK RIBS RECIPE) RECIPE - (5/5)
Provided by á-7894
Number Of Ingredients 8
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!!
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