Rapidísimas Costillitas Recipes

RAPIDíSIMAS COSTILLITAS

Steps:

• Dora las costillas en una olla express a fuego medio-alto durante 4 min. por lado o hasta que estén doradas por ambos lados. Sácalas de la olla; tápalas para mantenerlas calientes. Pon la cebolla y los champiñones (hongos) en la olla; cocínalos revolviendo durante 5 min.
• Licúa la salsa A.1. y los chiles hasta que queden homogéneos; vierte la mezcla en un tazón mediano. Añádele 1 lata de frijoles escurridos y una sin escurrir junto con los tomates; mezcla todo bien.
• Vuelve a poner las costillas en la olla con las verduras (vegetales); ponles encima la mezcla de frijoles. Cierra herméticamente la tapa de la olla express. Cocina a fuego medio-alto hasta que el indicador de presión se cierre en su sitio, y la válvula giratoria empiece a vibrar suavemente. Reduce el fuego gradualmente para mantener un movimento giratorio lento y consistente. Cocina la carne 30 min. Retira la olla del fuego. Deja reposar la carne 10 min. o hasta que el indicador de presión baje. Quita la válvula giratoria, y a continuación, la tapa; incorpora el perejil.

RED WINE-BRAISED SHORT RIBS

Steps:

• One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
• The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
• Preheat the oven to 250 degrees F.
• Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
• Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives

PUERTO RICAN RIBS COSTILLAS PUERTORRIQUENAS RECIPE

Steps:

• Cut ribs into 2-inch slices and place into a large skillet. Add Chinese parsley, onion, garlic, oregano, salt and pepper. Simmer for 20 minutes or until pork is browned. Add tomato sauce and Bijol (optional). Simmer for an additional 30 minutes.

COSTILLAS DE RES (BEEF SHORT RIBS)

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.

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE SOUP

Steps:

• In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
• Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
• Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
• Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.

COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI SAUCE)

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)

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!!