Costilla de Cerdo (Colombian Grilled Pork Ribs)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 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.

   ⏱️ 2 hours minimum (up to overnight)
3. 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 135°C (275°F).

   ⏱️ 15 minutes
4. 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.

   ⏱️ 1 hour 30 minutes to 2 hours
5. 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.

   ⏱️ 30-45 minutes
6. 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.

   ⏱️ 25 minutes
7. 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.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓Low and slow grilling is key to tender ribs. Maintain a consistent grill temperature.
• ✓Basting the ribs during the final stages adds moisture and flavor.
• ✓This dish is a classic component of Colombian 'Fritanga' (a platter of mixed fried and grilled meats and sides).

🔄 Variations

• 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.

🥗 Nutrition

Per serving