Mexican Pork Ribs Recipe (costillas de cerdo mexicanas)
This recipe outlines one of the many ways ribs can be prepared in Mexico. The nopal ingredient found in the recipe below is from the cactus that produces the prickly pears that are frequently used in this cuisine, we are just beginning to understand the health benefit they carry... Other synonyms for it: Opuntia ficus-indica, prickly pear, etc...
Recipe for Ribs:
Ingredients:
• one or two full racks of babyback ribs or 3 lb.
• 2 chopped onions
• 2 cloves garlics, minced thinly
• 6 chilis poblanos, sliced
• 1 cup of nopales, prepared and sliced
• 1 pound tomatoes (peeled, without seeds and chopped)
• 3 oz of fresh cheese (in thin slices)
• 1 can tender elote grains (corn)
• 3 tablespoons of extra-virgin olive oil
• fresh coriander seeds, crushed
• salt and pepper
Making mexican style Ribs:
1. In a saucepan that you can cover put your ribs. Add water, just enough to cover your ribs. Bring the water to a boil then cook under low fire setting for 30 minutes, covered.
As you cook them in water check periodically to make sure your ribs do not run out of water as it evaporates.
Once the time is up take out the ribs and reserve both the broth and the ribs separately. On the side, in another pan, pour a little bit of oil: fry the onions with the chilis and the garlic.
Add the fried onions, chilis and garlic to the ribs cooking water (make sure there isn't too much water, you may have to remove half the broth)
2. Add the tomatoes, and season them; as your tomatoes cook if the sauce isn't liquid enough,you can pour in a little bit of liquid chicken broth; allow to simmer under low fire for 10 minutes;
add to that sauce the nopales (flesh from prickly pears cactus) and the grains of corn (strained from the water of the can).
3. Put the ribs back in the sauce, the cheese slices, sprinkle the crushed coriander seeds and simmer all these ingredients 10 minutes together under low heat, covered.
Your meal is now ready to serve; take away from the stove and serve accompanied by white rice, tortillas and salsas...
Buen provecho!
• one or two full racks of babyback ribs or 3 lb.
• 2 chopped onions
• 2 cloves garlics, minced thinly
• 6 chilis poblanos, sliced
• 1 cup of nopales, prepared and sliced
• 1 pound tomatoes (peeled, without seeds and chopped)
• 3 oz of fresh cheese (in thin slices)
• 1 can tender elote grains (corn)
• 3 tablespoons of extra-virgin olive oil
• fresh coriander seeds, crushed
• salt and pepper
Making mexican style Ribs:
1. In a saucepan that you can cover put your ribs. Add water, just enough to cover your ribs. Bring the water to a boil then cook under low fire setting for 30 minutes, covered.
As you cook them in water check periodically to make sure your ribs do not run out of water as it evaporates.
Once the time is up take out the ribs and reserve both the broth and the ribs separately. On the side, in another pan, pour a little bit of oil: fry the onions with the chilis and the garlic.
Add the fried onions, chilis and garlic to the ribs cooking water (make sure there isn't too much water, you may have to remove half the broth)
2. Add the tomatoes, and season them; as your tomatoes cook if the sauce isn't liquid enough,you can pour in a little bit of liquid chicken broth; allow to simmer under low fire for 10 minutes;
add to that sauce the nopales (flesh from prickly pears cactus) and the grains of corn (strained from the water of the can).
3. Put the ribs back in the sauce, the cheese slices, sprinkle the crushed coriander seeds and simmer all these ingredients 10 minutes together under low heat, covered.
Your meal is now ready to serve; take away from the stove and serve accompanied by white rice, tortillas and salsas...
Buen provecho!
Privacy policy.
Click on the red chile to go back to main page!