Costillar de Chancho

Ingredients

Pork ribs

2 pounds

Garlic

4 cloves, minced

Lime juice

1/4 cup, freshly squeezed

Orange juice

1/4 cup, freshly squeezed

Soy sauce

1/4 cup

Brown sugar

2 tablespoons

Cumin

1 teaspoon

Paprika

1 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Instructions

1. 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.
2. 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.
3. Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and hot.
4. Remove the ribs from the marinade, allowing any excess marinade to drip off. Discard the used marinade.
5. 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.
6. 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.
7. 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!