Juicy Costillas de Puerco (Pork Spare Ribs) marinated with garlic and a flavorful blend of spices, baked until deliciously tender and fall-off-the-bone.
If you love pork ribs as much as I do, this costillas de puerco recipe is one you'll definitely want to try. I'm always making ribs one way or another. I love making my crispy Puerto Rican fried costillas fritas, sometimes I make my Puerto Rican bbq ribs, costillas en barbecue, a quick, easy barbecue recipe, sometimes I like using my Instant Pot to make my boneless pork ribs and other times these flavorful marinated ribs. They're seasoned with a simple mix of spices and garlic, then soaked in a savory soy and olive oil marinade that gives them incredible flavor. The result is tender, juicy ribs packed with garlicky goodness.
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Ingredients
- pork spare ribs
- oregano
- garlic powder
- adobo
- cumin
- paprika
- brown sugar
- low sodium soy sauce
- garlic cloves
- oil
See my recipe card below for a complete list of the ingredients with measurements and instructions.
How to Make Costillas de Puerco
Step 1: Prepare the Ribs
- Trim any excess fat from the ribs with a knife.
- Using the tip of the knife, poke a few small holes into the meat to help the rub and marinade penetrate.
Step 2: Make the Marinade
- In a small bowl, combine all the dry spices.
- In a mortar and pestle, mash the 5 garlic cloves, then mix in the olive oil and soy sauce to make the wet marinade.
Step 3: Season the Ribs
- Sprinkle some of the dry spice mix on both sides of the ribs.
- Pour the garlic-soy marinade over the ribs and rub it in evenly on both sides.
- Sprinkle the remaining dry spices on top for extra flavor.
Step 4: Marinate
- Let the ribs marinate for at least 2 hours in the refrigerator or overnight.
Step 5: Cook the Ribs
- Preheat the oven to 400°F (200°C).
- Bake the ribs for about 1½ hours, or until the internal temperature reaches 195°F for maximum tenderness.
Step 6: Check for Doneness
- The ribs are done when a fork slides easily into the meat and it starts to fall apart.
Step 7: Rest and Serve
- Let the ribs rest for 10 minutes before slicing and serving to lock in all the juices.
What Should I Serve with Costillas de Puerco
These ribs go great with just about any classic Latin side dish. I usually like to keep it simple with rice and something fresh on the side. If you’re putting together a full plate, here are ten of my favorite dishes to serve with them:
- Arroz chino (Puerto Rican Fried Rice)
- Arroz con gandules (pigeon peas and rice)
- Arroz blanco (Puerto Rican white rice) and habichuelas guisadas (Puerto Rican stewed beans)
- Ensalada de papa (Puerto Rican potato salad)
- Ensalada de coditos (macaroni salad)
- Ensalada de coditos con jamon (macaroni salad with ham)
- Ensalada de frijoles (black bean salad)
- Macarrones con queso (elbow mac and cheese)
- Ensalada de pasta fria (cold pasta salad)
- Ceviche de brócoli (broccoli ceviche)
What Should Internal Temperature of Ribs Be?
Technically, the USDA says pork ribs are safe to eat at 145°F, but let's be real, at that temperature, they're still going to be tough and rubbery. The fat and collagen inside the ribs just haven't had enough time to melt and give you that melt-in-your-mouth, fall-off-the-bone goodness.
If you want ribs that are truly tender, aim for 195°F and 205°F. At that point, the collagen has turned into gelatin, the meat is juicy and soft, and every bite is exactly how ribs are meant to be.
How Can You Tell if Costillas de Puerco (Pork Spare Ribs) are Done?
You don't need a fancy meat thermometer to know when your ribs are ready, honestly, a few simple tricks work just fine.
First, take a look at the bones along the slab. If they're starting to peek out of the meat, that's a good sign your ribs are almost there. Next, grab the slab in the middle with tongs, if it droops into a nice U-shape and cracks a little, you're on the right track. Finally, give the meat a gentle pull from the bone. It should come off easily, but not completely fall apart. That's when you know you've got perfectly tender ribs.
Cathy’s Expert Tips
- Don't skip the poke holes: Just a few tiny pricks with a knife lets the marinade really soak into the meat. It makes a huge difference in flavor, so don’t skip it!
- Marinate longer if you can: Two hours works, but overnight in the fridge gives the ribs even more depth and garlicky goodness.
- Check your internal temp: Aim for 195°F and 205°F, not 145°F. That's the sweet spot for tender, fall-off-the-bone ribs.
- Keep them juicy: Don't overcook! Even after reaching 195°F, letting them rest 10 minutes before cutting keeps the juices locked in.
Recipe FAQ’s
The word “costilla” is the Spanish word for ribs, so “costillas de puerco,” translates to pork ribs, “costillas de res,” refers to beef ribs. Looking for a Mexican ribs recipe? Check out these delicious fall apart beef ribs recipe by Recipe Tin Eats.
Absolutely! Cook over medium heat, flipping occasionally, until the internal temperature hits 195°F. They’ll be deliciously smoky flavor too!
Yes! You can marinate them a day in advance and keep them in the fridge. Just bring them to room temp before cooking, so they cook evenly.
Add a pinch of cayenne or some hot paprika to the dry rub for a little kick.
Other Pork Dishes You Will Love
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📖 Recipe
Costillas de Puerco (Pork Spare Ribs)
Ingredients
- 4½ pounds spare ribs or baby back rinsed and extra fat removed
Dry Rub
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon adobo
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- ½ teaspoon cumin
Wet Marinade
- ⅓ cup regular or low sodium soy sauce
- 2 tablespoons olive oil
- 5 garlic cloves mashed in a mortar or finely minced
Horseradish Lime Sauce (optional)
- ½ cup sour cream or Greek yogurt
- 2-3 tablespoons bottled horseradish
- 2 teaspoons squeezed fresh lime juice
- 1 small clove garlic (optional) minced
- 1 teaspoons lime zest grated
- 1 tablespoons olive oil
- salt and black pepper to taste
Instructions
Prepare the Ribs
- Trim any excess fat from the ribs with a knife.
- Using the tip of the knife, poke a few small holes into the meat to help the rub and marinade penetrate.
Make the Marinade
- In a small bowl, combine all the dry spices.
- In a mortar and pestle, mash the 5 garlic cloves, then mix in the olive oil and soy sauce to make the wet marinade.
Season the Ribs
- Sprinkle some of the dry spice mix on both sides of the ribs.
- Pour the garlic-soy marinade over the ribs and rub it in evenly on both sides and then sprinkle the remaining dry spices on top for extra flavor.
Marinate
- Let the ribs marinate for at least 2 hours in the refrigerator or overnight.
Cook the Ribs
- Preheat the oven to 400°F (200°C).
- Bake the ribs for about 1½ hours, or until the internal temperature reaches 195°F for maximum tenderness.
Check for Doneness
- The ribs are done when a fork slides easily into the meat and it starts to fall apart.
Rest and Serve
- Let the ribs rest for 10 minutes before slicing and serving to lock in all the juices.Note: Serve with a side of horseradish sauce if desired.
Horseradish Lime Sauce (Optional)
- In a small bowl, combine the sour cream (or Greek yogurt) and horseradish.
- Add the lime juice, lime zest, and minced garlic if using.
- Drizzle in the olive oil and stir until smooth. Taste and season with salt and pepper as needed.
- Chill in the fridge for at least 15 minutes before serving, this lets the flavors meld.
Robert says
I Love this recipe 😋
Catherine Arena says
So happy to hear you loved it Robert! One of my favorites too!