For all the barbecue lovers, this recipe for Baby Back Ribs or Costillas de Puerco is a must-try! Made Paraguayan style with an American touch, these ribs will surely be a hit at your next cookout.
For this Baby Back Ribs recipe, you'll need two racks of Costillas de Puerco ("baby back ribs"), Pink Himalayan or kosher salt, lemon juice, lemon zest, and ground black pepper, which gives these ribs a kick of heat without being overwhelming.
You'll also need BBQ Sauce. You can use Homemade BBQ Sauce or a good quality store brand, such as Sweet Baby Ray's. The cooking process is relatively straightforward and requires the ribs to be baked in a 375°F oven until they are fall-off-the-bone tender.
The ribs are then coated in a flavorful, slightly sweet, and spicy BBQ Sauce and placed under the broiler for about 10 to 15 minutes or until charred in spots.
How to Make Costillas de Puerco
Note: The full instructions are provided in the recipe card below.
Line a 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 and discard. Combine salt, ground black pepper, and lemon zest in a small bowl.
Rub the salt mixture all over the ribs. Marinate the meat overnight in the fridge for maximum flavor, or let the ribs rest in the dry rub for at least 1 hour if short on time.
Preheat the oven to 375°F. Transfer the baking sheet to the oven and bake for 1 hour. Remove the pan from the oven, squeeze the juice of a half lemon over the ribs, flip, and squeeze the remaining half.
Return the baking sheet to the oven and bake for 30 more minutes.
Remove the baking sheet again. Squeeze another half lemon over the ribs, flip, and use the rest. Bake until the meat is very tender-about 30 more minutes.
Once the ribs are pulling away from the bones, remove the pan. Position a rack at the top of the oven and preheat the broiler. Generously brush the ribs with BBQ sauce.
Place the ribs under the broiler for 3 to 5 minutes per side or until nicely charred. Slice between the bones into 2- or 3-rib sections and serve.
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Recipe
Easy Costillas de Puerco
Equipment
Ingredients
Seasoning:
- 1-½ tablespoons kosher salt
- 1 tablespoon ground black pepper
- Juice and Zest from 2 lemons or limes
For the ribs
- 2 racks of pork baby back ribs (about 1-½ pounds each), trimmed
- ½ cup homemade or store-bought BBQ sauce , plus more for serving
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 salt, ground black pepper, 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 Costillas de Puerco; 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 Costillas de Puerco; 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. 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 Costillas de Puerco with the bbq sauce. Place the Costillas de Puerco 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.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
