Costillas de Puerco (Pork Spare Ribs)

5 from 2 votes

These Costillas de Puerco (Pork Spare Ribs) are full of flavor, hyper moist and deliciously tender. Seasoned with a simple yet delicious dry rub and marinated in a game changing garlic sauce. Then served with a mind blowing horseradish lime sauce. Bake or grill for tender fall off the bone ribs!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American, Puerto Rican

Servings:

Calories: 3158kcal

Author: Catherine Arena

Ingredients

4½ lbs spare ribs or baby back

Dry Rub

2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon adobo
1 teaspoon brown sugar
1 tsp paprika
½ teaspoon cumin

Wet Marinade

⅓ cup regular or low sodium soy sauce
2 tablespoon olive oil
5 garlic cloves peeled

Horseradish Lime Sauce

2 tablespoon bottled horseradish
1½ teaspoon squeezed fresh lime juice
½ cup mayonnaise
½ teaspoon grated lime zest optional

Instructions

Rinse ribs under cool water.
Using a knife remove any noticeable excess fat off of ribs.
Using the tip of a knife, poke a few tiny holes into the skin to allow rub and marinade to seep inside meat.
Combine dry spices in a small bowl.
Add the 5 whole cloves of garlic to a mortar and pestle, mash, add the oil and the soy sauce to mortar.
Sprinkle some but not all of the dry rub on both sides of the ribs.
Pour the marinade over ribs and rub in well on both sides.
Sprinkle the rest of the dry rub on both sides.
Let ribs marinade for a minimum of 2 hours before baking or grilling.
Cook ribs at 400 degrees for 1½ or until internal temperature is 195 degrees for maximum tenderness.
Ribs are done when you you can insert a fork and meat falls apart.
Let ribs rest for 10 minutes before serving.

Horseradish Lime Sauce

Combine all ingredients in a small bowl until ready to serve with ribs.

Serving Ideas

Serve with arroz con gandules (pigeon peas and rice), arroz blanco (Puerto Rican white rice), ensalada de papa (potato salad)

Nutrition