This recipe for Costillas de Puerco is my best memory of how my Mom would prepare them. My only addition to her version is the chile ancho powder that I preseason the ribs with. Other than that, it’s pretty much the same.
The aromas and flavors of these costillas de puerco a la parrilla are very tempting to any meat-lover, but what cooks will love is just how easy they are to make. Cooked until they are oh-so-tender that they almost come apart, and served with a savory, flavorful mojo (green sauce) perfect for drizzling over your costillitas or side dish.
Costillas de Res is a delicious and hearty dish that is perfect for a special occasion. The key to making great Costillas de Res is to start with high-quality meat and cook it slowly over low heat. Be sure to let the meat rest before slicing and serving, and enjoy!
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costillas|How to Cook the Best Costillas De Res (Beef Ribs)
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