Teresa's Recipes
Costillar de Chancho
Costillar de Chancho is a cherished traditional Latin American dish that showcases tender, marinated pork ribs, grilled to perfection. The marinade, a harmonious blend of zesty citrus juices and aromatic spices, creates a delightful symphony of sweet, tangy, and savory flavors that dance on your palate. This dish is a staple at family gatherings and festive occasions, where loved ones gather around the grill, sharing stories and laughter over mouthwatering food. With roots deeply embedded in the culinary traditions of Latin America, Costillar de Chancho not only satisfies the appetite but also nourishes the soul, making it a true celebration of culture and togetherness.
Ingredients
- 2 pounds Pork ribs
- 4 cloves, minced Garlic
- 1/4 cup, freshly squeezed Lime juice
- 1/4 cup, freshly squeezed Orange juice
- 1/4 cup Soy sauce
- 2 tablespoons Brown sugar
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Calories: 450
- Fat: 30g
- Carbs: 10g
- Protein: 36g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the minced garlic, lime juice, orange juice, soy sauce, brown sugar, cumin, paprika, salt, and black pepper. Whisk together until the brown sugar is dissolved and the marinade is well-blended.
- Place the pork ribs in a large resealable plastic bag or a shallow dish, and pour the marinade over the ribs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight to enhance the flavors.
- Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and hot.
- Remove the ribs from the marinade, allowing any excess marinade to drip off. Discard the used marinade.
- Place the ribs on the grill and cook for approximately 30-40 minutes, turning occasionally to achieve an even char and prevent burning. The ribs should be cooked through and have a nice caramelized exterior.
- Once done, remove the ribs from the grill and let them rest for about 5-10 minutes before serving. This allows the juices to redistribute and enhances the tenderness.
- Serve the Costillar de Chancho with your favorite side dishes, such as rice, grilled vegetables, or a fresh salad, and enjoy the vibrant flavors of this Latin American classic!
Tips
- For an extra kick, add a teaspoon of chili powder to the marinade.
- You can substitute honey for brown sugar for a different flavor profile.
- If you prefer a smokier flavor, consider using a smoker or adding wood chips to your charcoal grill.