Costillitas al horno (oven-baked pork ribs) are a classic dish throughout Latinoamérica and other Spanish-speaking regions.
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Cooked low and slow with a simple spice rub, these tender ribs offer an easy oven method that works as an alternative to grilling.
This costillas al horno recipe is a Mexican-inspired version that's incredibly easy to make, using simple ingredients and a slow-bake method that ensures tender, flavorful ribs every time.
It's perfect for serving with Mexican Rice or your favorite classic sides.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Pork ribs, St. Louis cut: This cut has more meat than baby back ribs, and good marbling helps the pork ribs come out tender and juicy.
- Olive oil: Helps the seasoning stick evenly to the ribs.
- Paprika: Adds color and mild smoky depth.
- Black pepper & kosher salt (or sea salt): Enhance the ribs' flavor and bring out the seasoning.
- Brown or white sugar: Balances the spices and promotes caramelization.
- Granulated garlic: Adds savory depth and boosts the natural pork flavor.
- Granulated onion: Adds subtle sweetness and rounds out the seasoning blend.
- Guajillo or New Mexico chile powder: Gives mild heat, color, and classic Mexican chile flavor.
- Honey: Creates a sticky, glossy glaze and adds sweetness for caramelization.
- Butter (melted): Adds richness and helps the glaze adhere to the ribs.
- Soy sauce: Adds umami depth and balances the sweetness.
- Mustard: Adds tanginess and helps emulsify the glaze.
- Ketchup: Adds sweetness, acidity, and body to the glaze.
- Fresh orange juice: Brightens the glaze with citrus and balances the sweetness.
How to Make Costillitas al Horno
Note: Full instructions are provided in the recipe card below.
- Trim the flap meat ("falda") because it tends to burn and wrinkle. Remove the membrane from the back of the ribs by inserting a knife under the membrane, lifting it, grabbing it with a paper towel, and pulling it off. Trim excess fat.
- In a bowl, combine the paprika, black pepper, salt, brown sugar, granulated garlic, granulated onion, and chile powder. Mix well and transfer to a shaker with wide holes.
- Place the ribs on plastic wrap. Drizzle olive oil over both sides of the surface, then spread it evenly. Sprinkle the dry rub evenly on both sides using the shaker. Wrap the ribs in plastic wrap and place them on a baking sheet or cooling rack to keep them straight. Refrigerate for at least 2 hours or overnight.
- Remove the ribs from the refrigerator and bring them to room temperature for 30-40 minutes. Remove the plastic wrap. Transfer the ribs to aluminum foil, then place them on a rack set over a baking sheet. Preheat the oven to 325°F (165°C). Bake the ribs on the lower-middle rack.
- In a saucepan, add the honey, melted butter, soy sauce, mustard, and ketchup. Stir, then add fresh orange juice. Cook over medium heat, stirring occasionally, until reduced, about 20-30 minutes. Turn off the heat and set aside.
- After 1 hour of baking, wrap the ribs tightly with the foil so they cook in their own steam. Bake for another 1 hour. Open the foil and brush the ribs with the glaze. Return to the oven to finish cooking, about 30 minutes.
- Let the pork ribs rest for 10 minutes before cutting to prevent juices from escaping. Cut into individual ribs and serve.
Hint: Remove the membrane because it becomes tough and chewy after cooking and blocks seasoning from penetrating, leaving the pork ribs less flavorful and unevenly seasoned.
Storage, Make Ahead, & Freezing
Storage: Store leftover pork ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Make Ahead: You can season the pork ribs and refrigerate them overnight before cooking. The glaze can also be made 1-2 days in advance and stored in the refrigerator.
Freezing: I don't recommend freezing these ribs, as they taste best when served fresh.
Camila's Tips & Variations
- Remove the membrane: Always take off the membrane from the back of the pork ribs. It stays tough when cooked and blocks seasoning from soaking in.
- Choose well-marbled ribs: Good marbling keeps the ribs tender and juicy after slow cooking.
- Rub overnight for deeper flavor: If time allows, season the ribs and refrigerate them overnight to let the spices fully absorb.
- Adjust the glaze sweetness: Add more honey for a sweeter finish or a splash of extra orange juice for a brighter, citrus-forward glaze.
- Spice variation: Use ancho or chipotle chile powder for a deeper, smokier flavor.
Frequently Asked Questions
Can I use baby back ribs instead of St. Louis ribs?
Yes, baby back ribs work, but they have less meat and may cook slightly faster.
Do I need to remove the membrane?
Yes. The membrane stays tough when cooked and keeps the seasoning from penetrating the meat.
Can I make the glaze less sweet?
Yes. Searing the meat enhances its flavor and creates a richer base for the stew's broth.
❤️ Love this costilla al horno?
Make sure to check out our Costilla de Puerco recipe as well-it's simple and delicious!
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Recipe
Costillitas al Horno
Equipment
- Shaker or spice jar
Ingredients
For the Ribs:
- 1.5 kg (1 rack) pork ribs, St. Louis cut
- Olive oil , for coating
Dry Rub / Spice Mix:
- ⅓ cup paprika
- 2 tablespoons freshly ground black pepper , to taste
- 2 tablespoons kosher salt or sea salt , to taste
- 2-3 tablespoons brown sugar or regular white sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon guajillo chile powder or New Mexico chile powder
For the Orange-Honey Glaze:
- ½ cup honey
- 2 tablespoons melted butter
- 1 ½ teaspoons soy sauce
- ½ teaspoon mustard
- 1 tablespoon ketchup
Instructions
- Trim the flap meat ("falda") because it tends to burn and wrinkle. Remove the membrane from the back of the ribs by inserting a knife under the membrane, lifting it, grabbing it with a paper towel, and pulling it off. Trim excess fat.
- In a bowl, combine the paprika, black pepper, salt, brown sugar, granulated garlic, granulated onion, and chile powder. Mix well and transfer to a shaker with wide holes.
- Place the ribs on plastic wrap. Drizzle olive oil over both sides of the surface, then spread it evenly. Sprinkle the dry rub evenly on both sides using the shaker.
- Wrap the ribs in plastic wrap and place them on a baking sheet or cooling rack to keep them straight. Refrigerate for at least 2 hours or overnight.
- Remove the ribs from the refrigerator and bring them to room temperature for 30-40 minutes. Remove the plastic wrap.
- Transfer the ribs to aluminum foil, then place them on a rack set over a baking sheet. Preheat the oven to 325°F (165°C). Bake the ribs on the lower-middle rack.
- In a saucepan, add the honey, melted butter, soy sauce, mustard, and ketchup. Stir, then add fresh orange juice.
- Cook over medium heat, stirring occasionally, until reduced, about 20-30 minutes. Turn off the heat and set aside.
- After 1 hour of baking, wrap the ribs tightly with the foil so they cook in their own steam. Bake for another 1 hour.
- Open the foil and brush the ribs with the glaze. Return to the oven to finish cooking, about 30 minutes.
- Let the ribs rest for 10 minutes before cutting to prevent juices from escaping. Cut into individual ribs and serve.
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.
