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Costilla de Cerdo
Colombian Grilled Pork Ribs
Tender, flavorful pork ribs marinated and slow-grilled to perfection, a staple of Colombian fritanga. Served with simple boiled potatoes.
๐ง ์ฌ๋ฃ
- 1.5 kg Pork ribs(A rack of pork ribs, preferably St. Louis style or baby back ribs.)
- 2 tbsp Cumin seeds(Whole cumin seeds are preferred for better flavor infusion.)
- 1 head Garlic(About 10-12 cloves, peeled.)
- 3 Limes(Juiced. About 3-4 tablespoons of lime juice.)
- 1 tbsp Salt(Kosher or sea salt.)
- 1 tsp Black pepper(Freshly ground.)
- 1/4 cup Water(For the marinade paste.)
- 6 Large potatoes(Such as Yukon Gold or Russet, for serving.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a mortar and pestle or a small food processor, combine the cumin seeds, peeled garlic cloves, salt, and black pepper. Grind or process into a coarse paste. Add the lime juice and 1/4 cup of water to form a spreadable marinade.
โฑ๏ธ 10 minutes - 2
Marinate the ribs: Generously rub the pork ribs all over with the prepared marinade, ensuring it gets into all the crevices. Place the ribs in a large resealable bag or a non-reactive dish, cover, and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
โฑ๏ธ 2 hours minimum (up to overnight) - 3
Prepare the grill: Preheat your grill for indirect heat. If using a charcoal grill, arrange the coals on one side. If using a gas grill, turn on only one or two burners. Aim for a consistent temperature of 135ยฐC (275ยฐF).
โฑ๏ธ 15 minutes - 4
Grill the ribs: Place the marinated ribs on the indirect heat side of the grill, bone-side down. Close the grill lid. Cook slowly for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone. Resist the urge to flip too often; allow the smoke to work its magic.
โฑ๏ธ 1 hour 30 minutes to 2 hours - 5
Basting (optional but recommended): During the last 30-45 minutes of grilling, you can baste the ribs with any accumulated juices or a light glaze if desired. If you want a slightly crispier exterior, you can move the ribs to the direct heat side for the final 5-10 minutes, watching carefully to prevent burning.
โฑ๏ธ 30-45 minutes - 6
Prepare the potatoes: While the ribs are grilling, wash the potatoes and place them in a pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 20-25 minutes. Drain and serve alongside the ribs.
โฑ๏ธ 25 minutes - 7
Rest and serve: Once the ribs are cooked through and tender, remove them from the grill and let them rest for 10-15 minutes before cutting into individual ribs or portions. Serve hot with the boiled potatoes.
โฑ๏ธ 10-15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โLow and slow grilling is key to tender ribs. Maintain a consistent grill temperature.
- โBasting the ribs during the final stages adds moisture and flavor.
- โThis dish is a classic component of Colombian 'Fritanga' (a platter of mixed fried and grilled meats and sides).
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a spicier kick, add a pinch of dried chili flakes or a minced habanero to the marinade.
- Increase the garlic for a more intense garlicky flavor.
- Experiment with adding a splash of dark beer or a tablespoon of 'panela' (unrefined whole cane sugar) to the marinade for added complexity.