Costillitas al Horno
Costillas al horno (oven-baked pork ribs) are a classic dish throughout Latinoamérica and other Spanish-speaking regions. Cooked low and slow with a simple spice rub, these tender ribs offer an easy oven method that works as an alternative to grilling.
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
Storage: Store leftover 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 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.
Nutrition
Nutrition Facts
Costillitas al Horno
Amount per Serving
Calories
647
% Daily Value*
Fat
45
g
69
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
16
g
Cholesterol
150
mg
50
%
Sodium
2615
mg
114
%
Potassium
573
mg
16
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
28
g
56
%
Vitamin A
1053
IU
21
%
Vitamin C
12
mg
15
%
Calcium
51
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
