Costillas de Puerco (Pork Spare Ribs)

Costillas de Puerco served on a black slate and topped with chopped cilantro.

5 from 3 votes

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.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American, Puerto Rican

Servings:

Calories: 3158kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Tenderness: 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.

Nutrition