Costillas de Chancho a la Parrilla

Costillas de Chancho a la Parrilla Recipe from Chile - Delicious Pork Ribs

Region / culture: Chile | Preparation time: 12 hours | Cooking time: 1-2 hours | Servings: 4-6

Introduction

Costillas de Chancho a la Parrilla, or Grilled Pork Ribs, is a popular dish in Latin American cuisine. The ribs are marinated in a flavorful mixture of sambal oelek, garlic, and oregano before being grilled to perfection. This dish is perfect for a summer barbecue or any time you're craving juicy, tender ribs.

History

Grilled pork ribs have been a staple in Latin American cuisine for centuries. The combination of spicy chile paste, garlic, and oregano creates a delicious marinade that infuses the ribs with flavor. This dish is often enjoyed at family gatherings, celebrations, and outdoor cookouts.

Ingredients

1 tbsp ground fresh chile paste, sambal oelek
2 large cloves of garlic, finely minced
1 tbsp dried oregano
4 lb (1.81 kg) pork ribs

How to prepare

In a small bowl, combine the salsa de aji, garlic, and oregano.
Place the ribs in a nonreactive dish and rub the chile mixture over all surfaces.
Cover the dish and refrigerate for at least 12 hours or up to 2 days.
Before cooking, allow the ribs to return to room temperature.
If desired, bake the ribs.
Prepare the coals for grilling and ensure a steady supply of new charcoal for 1 or 2 hours.
When the fire is ready, position the grill rack about 4 inches away from the hot coals.
It is important to cook the ribs slowly to render the fat and avoid flare-ups, as the chile mixture may become bitter.
Frequently turn the ribs and grill for about 1 hour (if pre-baked) or 2 hours (if not), until the pork is cooked through and fork-tender when pierced between the ribs.
Maintain an even and moderate heat on the charcoal throughout the cooking process.
Once the ribs are done, transfer them to a cutting board and slice into individual ribs.
Serve the ribs hot.

Variations

Use a different type of chile paste for a spicier or milder flavor.
Add a splash of citrus juice to the marinade for a tangy twist.
Experiment with different herbs and spices to customize the flavor of the ribs.

Cooking Tips & Tricks

Marinate the ribs for at least 12 hours to allow the flavors to fully penetrate the meat.

- Cook the ribs slowly over moderate heat to ensure they are tender and juicy.

- Keep a close eye on the grill to prevent flare-ups from the fat dripping onto the coals.

- Let the ribs rest for a few minutes before slicing and serving to allow the juices to redistribute.

Serving Suggestions

Serve the grilled pork ribs with a side of coleslaw, grilled vegetables, or corn on the cob.

Cooking Techniques

Grilling

Ingredient Substitutions

Substitute pork ribs with beef ribs or chicken thighs.

- Use fresh chiles instead of sambal oelek for a different level of heat.

- Replace dried oregano with fresh oregano for a more vibrant flavor.

Make Ahead Tips

Marinate the ribs in advance and store them in the refrigerator for up to 2 days before grilling.

Presentation Ideas

Arrange the sliced ribs on a platter and garnish with fresh herbs or a squeeze of lime juice.

Pairing Recommendations

Serve Costillas de Chancho a la Parrilla with a side of rice and beans, a crisp salad, or a cold beer.

Storage and Reheating Instructions

Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill until warmed through.

Nutrition Information

Calories per serving

Each serving of Costillas de Chancho a la Parrilla contains approximately 350 calories.

Carbohydrates

Each serving of Costillas de Chancho a la Parrilla contains approximately 2 grams of carbohydrates.

Fats

Each serving of Costillas de Chancho a la Parrilla contains approximately 25 grams of fat.

Proteins

Each serving of Costillas de Chancho a la Parrilla contains approximately 30 grams of protein.

Vitamins and minerals

Costillas de Chancho a la Parrilla is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains garlic.

Summary

Costillas de Chancho a la Parrilla is a high-protein, moderate-fat dish that is perfect for a hearty meal.

Summary

Costillas de Chancho a la Parrilla is a delicious and satisfying dish that is perfect for any occasion. With a flavorful marinade and tender, juicy ribs, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Costillas de Chancho a la Parrilla. It was tucked away in an old cookbook that I inherited from my aunt Maria, who was a fantastic cook herself. As I read through the ingredients and instructions, I could almost taste the savory flavors of the grilled pork ribs.

Growing up in a small village in Mexico, my family didn't have much, but we always made the most of what we had. My mother was a wonderful cook and she passed down her love for cooking to me. I remember spending hours in the kitchen with her, learning the traditional recipes that had been in our family for generations.

One summer, when I was a teenager, my family took a trip to visit some relatives in a neighboring town. It was there that I first tried Costillas de Chancho a la Parrilla. My uncle, who was a master at grilling, prepared the most delicious ribs I had ever tasted. The meat was tender and juicy, with a perfect balance of sweet and spicy flavors.

I watched intently as he prepared the marinade, a combination of garlic, onion, cumin, paprika, and a splash of beer. He generously coated the ribs with the marinade and let them sit for hours, allowing the flavors to mingle and develop. Then, he grilled them over a hot fire, turning them occasionally until they were perfectly charred and caramelized.

The aroma that wafted from the grill was intoxicating, and I couldn't wait to sink my teeth into those succulent ribs. When they were finally ready, we gathered around the table and dug in, savoring every bite. The meat practically fell off the bone, and the smoky flavor was unlike anything I had ever tasted.

I begged my uncle for the recipe, but he just smiled and told me it was a family secret. Undeterred, I made it my mission to recreate those ribs at home. I experimented with different marinades and grilling techniques, determined to capture the essence of that unforgettable meal.

Years passed, and I continued to refine my recipe, adding my own twist with a touch of honey for sweetness and a hint of chipotle for heat. Whenever I made Costillas de Chancho a la Parrilla for my family, it transported me back to that sunny afternoon in my uncle's backyard, surrounded by loved ones and good food.

As I grew older, I collected recipes from friends, neighbors, and even strangers I met along my travels. Each recipe told a story, a glimpse into someone else's life and culture. I cherished these recipes, each one a precious treasure that I added to my ever-growing collection.

Now, as I sit in my cozy kitchen, surrounded by the comforting smells of garlic and spices, I can't help but feel grateful for the gift of cooking. It has brought me joy, connected me to my roots, and allowed me to share a piece of myself with others.

And so, as I prepare a batch of Costillas de Chancho a la Parrilla for dinner tonight, I can't help but smile. The recipe may have come from a dusty old cookbook, but the memories and flavors it evokes are as fresh and vibrant as ever. Cooking truly is a labor of love, a way to nourish not only the body but the soul as well. And for that, I am forever grateful.