Easy Costillas al BBQ
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Additional Time
1 hr
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Total Time
3 hrs 30 mins
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Servings
8
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Calories
296 kcal
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Course
Main Course
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Cuisine
American
Easy Costillas al BBQ
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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
For the Pork Baby Back Ribs
- 2 pork baby back ribs about 1-½ pounds each), trimmed, racks of
- lemon juice juice from 2 lemons or limes
Spice Rub for the Rib:
- ½ tablespoon ground guajillo chile pepper or chili powder
- 2 teaspoons black pepper ground
- 1-½ teaspoons granulated garlic
- 1-½ teaspoons onion powder
- 1-½ tablespoons paprika smoked or regular
- 4 tablespoons light brown sugar
- 1-½ tablespoons kosher salt
- lemon 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 mustard powder dry
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- ¼ teaspoon onion powder
- ¼ teaspoon granulated garlic
- ½ teaspoon cayenne pepper
- 1 tablespoon butter unsalted
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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