Spareribs (Costillas)

Lynnda Cloutier


The Mexican version of barbecued spareribs. from El Zorro's restaurant

★★★★★ 1 vote


1/4 cup diced green chilies
1/4 cup each butter and cilantro, chopped
1 cup finely chopped celery
1/2 cup finely chopped onions
1/2 cup tomato sauce
1/4 cup red wine vinegar
1 cup brown sugar
1 tsp. chili powder
1 tsp. mustard
2 cups canned crushed pineapple, undrained
3 1/2 lbs. beef or pork ribs


1Sauté the green chilies, butter, chopped cilantro, celery and onions over medium heat til soft. Add the tomato sauce, red wine vinegar, brown sugar, chili powder and mustard and finely crushed pineapple with juice. Bring to boil. reduce heat land stir 15 minutes til mixture thickens. Remove heat, set sauce aside.
2Cut rib rack into individual ribs. Put in pot with enough water to cover, and simmer 15 minutes, drain. Put ribs, meat side up in 9 x 13 inch baking dish. Coat thoroughly with sauce and marinate in refrigerate 1 hour.
Preheat oven to 350 and bake uncovered, basting occasionally for 30 minutes. Serve with Mexican vegetables. Serves 4

About Spareribs (Costillas)

Course/Dish: Beef, Pork, Ribs
Regional Style: Mexican

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