Recept→Colombia→Costilla de Cerdo

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Costilla de Cerdo

Name: Costilla de Cerdo
Prep time: PT2 hours 30 minutes
Cook time: PT1 hour 30 minutes to 2 hours
Total time: PT4 hours to 4 hours 30 minutes
Yield: 6
Cuisine: Colombia
Ingredients: 1.5 kg undefined Pork ribs (A rack of pork ribs, preferably St. Louis style or baby back ribs.); 2 tbsp undefined Cumin seeds (Whole cumin seeds are preferred for better flavor infusion.); 1 head undefined Garlic (About 10-12 cloves, peeled.); 3 undefined Limes (Juiced. About 3-4 tablespoons of lime juice.); 1 tbsp undefined Salt (Kosher or sea salt.); 1 tsp undefined Black pepper (Freshly ground.); 1/4 cup undefined Water (For the marinade paste.); 6 undefined Large potatoes (Such as Yukon Gold or Russet, for serving.)

Colombian Grilled Pork Ribs

Tender, flavorful pork ribs marinated and slow-grilled to perfection, a staple of Colombian fritanga. Served with simple boiled potatoes.

Förberedelsetid2 hours 30 minutes

Tillagningstid1 hour 30 minutes to 2 hours

Total tid4 hours to 4 hours 30 minutes

Portioner6

SvårighetsgradMedium

2 ändringar· Feb 8

Skapa din version

Costilla de Cerdo - Colombia traditional dish

🧂 Ingredienser

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.)

👨‍🍳 Instruktioner

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
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
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
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
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
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
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

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💡 Proffstips

✓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).

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.