Costillas de Puerco (Pork Spare Ribs)
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!
Ingredients
- 4½ lbs spare ribs or baby back
Dry Rub
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp adobo
- 1 tsp brown sugar
- 1 tsp paprika
- ½ tsp cumin
Wet Marinade
- ⅓ cup soy sauce
- 2 tbsp olive oil Olive Oils Compliments of Dressed by an Olive
- 5 garlic cloves peeled Vegetables Compliments of Lee and Maria’s Market
Horseradish Lime Sauce
- 2 tbsp bottled horseradish
- 1½ tsp squeezed fresh lime juice Vegetables Compliments of Lee and Maria’s Market
- ½ cup mayonnaise
- ½ tsp grated lime zest optional Vegetables Compliments of Lee and Maria’s Market
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
