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.

RED CHILI SAUCE FOR RIBS



Red Chili Sauce for Ribs image

Provided by Food Network

Categories     condiment

Number Of Ingredients 10

6 to 8 ounces dried Ancho chiles, wiped clean and seeded
8 large cloves garlic, peeled
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 cup molasses
1/2 cup Dijon mustard
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 1/2 pounds pork baby back or country style ribs, cooked
Baked pineapple, recipe follows

Steps:

  • To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
  • Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).

COSTILLAS DE RES (BEEF SHORT RIBS)



Costillas de Res (Beef Short Ribs) image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 9

4 pounds beef short ribs
4 ancho chiles
4 chiles de arbol (optional)
1 tablespoon dried oregano
4 cloves garlic
1/2 tablespoon powdered cumin seed
1/3 cup red wine vinegar
1/3 cup cooking oil
1/2 teaspoon salt

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.

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.

MEXICAN-STYLE CHILLI RIBS



Mexican-style chilli ribs image

Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

Provided by Jane Hornby

Categories     Main course

Time 2h30m

Number Of Ingredients 14

1 ½kg pork spare rib - the meatier the better (3 per person)
1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano , or 2 tbsp fresh leaves, chopped
1 heaped tbsp dark soft brown sugar
1 lime , zested then cut into wedges, to serve
1 tbsp olive oil
2 fat garlic cloves , crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste
juice 1 lime

Steps:

  • Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
  • To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
  • Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
  • For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium

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