If you're looking for a delicious Costillas 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.
How to Make Costillas al BBQ
Note: The full instructions are provided in the recipe card below.
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. Then 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.
Camila's Tips and Advice
- Choose ribs with good marbling, as the fat enhances tenderness and flavor by melting during cooking.
- Let the ribs sit at room temperature for about 30 minutes before cooking to ensure even cooking.
See More Barbecue Recipes:
- Asado Paraguayo
- Chinese BBQ Ribs
- Costillitas de Puerco
- Korean BBQ Beef Short Ribs
- Cha Siu Style Kebab
📖 Recipe
Easy Costillas al BBQ
Tools
Ingredients
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
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.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
