Easy Costillas al BBQ

Name: Easy Costillas al BBQ
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 3 h 30 min
Yield: 8 serving
Ingredients: 2 racks of pork baby back ribs; Juice from 2 lemons or limes; ½ tablespoon ground Guajillo Chile Pepper or Chili powder; 2 teaspoons ground black pepper; 1-½ teaspoons granulated garlic; 1-½ teaspoons granulated onion; 1-½ tablespoons smoked or regular paprika; 4 tablespoons light brown sugar; 1-½ tablespoons kosher salt; zest from 2 lemons or limes; 1 cup ketchup; ¼ cup light brown sugar; ¼ cup molasses; ¼ cups water; ¼ cup apple cider vinegar; 1 tablespoon Worcestershire sauce; ½ tablespoon dry mustard; 2 teaspoons smoked paprika; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; ¼ teaspoon granulated onion; ¼ teaspoon granulated garlic; ½ teaspoon cayenne pepper; 1 tablespoon unsalted butter

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Additional Time
1 hr
Total Time
3 hrs 30 mins
Servings
8
Calories
296 kcal
Course
Main Course
Cuisine
American

Easy Costillas al BBQ

Deacon Moody

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If you're looking for a delicious Costilla al BBQ recipe for a special meal, you're in the right spot. These tender and juicy ribs are slathered in a homemade BBQ sauce.The best part? It's flexible! You can marinate the meat overnight for the richest flavor. Serve with Cornmeal muffins, Classic Coleslaw, and some Dinner Rolls. For a lighter option, try our tomato salad, cucumber salad, or garden Salad.

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Ingredients

Servings

For the Pork Baby Back Ribs

2 racks of pork baby back ribs (about 1-½ pounds each), trimmed
Juice from 2 lemons or limes

Spice Rub for the Rib:

½ tablespoon ground Guajillo Chile Pepper or Chili powder
2 teaspoons ground black pepper
1-½ teaspoons granulated garlic
1-½ teaspoons granulated onion
1-½ tablespoons smoked or regular paprika
4 tablespoons light brown sugar
1-½ tablespoons kosher salt
zest from 2 lemons or limes

For the Homemade Barbeque Sauce:

1 cup ketchup
¼ cup light brown sugar
¼ cup molasses
¼ cups water
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
½ tablespoon dry mustard
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
½ teaspoon cayenne pepper
1 tablespoon unsalted butter

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Instructions

Line (1) 13” x 18” rimmed baking sheet with foil and place a cooking wire rack inside. Place the ribs on the prepared rack.
Remove the membrane that coats the underside of the ribs; use a small knife to release one corner of the thin membrane, then pull off the rest with your hands and discard.
In a small bowl, combine ground Guajillo Chile Pepper, ground black pepper,1-½ teaspoons granulated garlic, granulated onion, smoked paprika, light brown sugar, kosher salt, and lemon zest.
Rub the salt mixture all over the ribs. Marinate the meat overnight in the fridge to maximize the flavor, but if you're short on time, let the ribs soak in the dry rub for at least an hour before cooking.
Preheat the oven to 375 degrees. Transfer the baking sheet to the oven and bake for 1 hour. Remove the sheet pan from the oven.
Squeeze the juice of a half lemon over the ribs; turn and squeeze the juice of the remaining half lemon. Then, transfer the baking sheet back to the oven and bake for 30 minutes.
Remove the sheet pan again from the oven. Squeeze the juice of another half lemon over the ribs; turn and squeeze the juice of the remaining half lemon.
Transfer the baking sheet back to the oven and bake until the meat is tender and starts pulling away from the bones for about 30 more minutes.
Meanwhile, make the BBQ Sauce: In a small pot, combine all the ingredients and bring it to a low boil over medium heat. Reduce heat to medium-low and cook for 5 to 7 minutes, whisking often until desired consistency has been reached.
Remove the sheet pan from the oven. Position a rack on the top level of the oven and preheat the broiler. Using a pastry brush, generously brush the ribs with the BBQ sauce.
Place the ribs under the broiler for about 3 to 5 minutes or until charred in spots on each side. Slice each rack between the bones into 2 or 3 rib sections and transfer to your serving platter.

Equipments used:

Notes

How to Store & Re-Heat
After the ribs have cooled, store them in the refrigerator in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
After the ribs have cooled, store them in the refrigerator in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
To reheat, preheat your oven to 350°F (175°C), place the ribs on a baking sheet, and bake for 15-20 minutes until heated through.
To reheat, preheat your oven to 350°F (175°C), place the ribs on a baking sheet, and bake for 15-20 minutes until heated through.
How to Make-Ahead
The ribs can be seasoned in advance and kept in the refrigerator for up to 1 day before baking. But beware: the spiciness of the cayenne pepper and black pepper becomes more prominent the longer it rests.
The ribs can be seasoned in advance and kept in the refrigerator for up to 1 day before baking. But beware: the spiciness of the cayenne pepper and black pepper becomes more prominent the longer it rests.