Costillitas are barbecued pork ribs. The dish comes from Cuban cuisine, which is a blend of Spanish, African, and Caribbean foods. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small but noteworthy Chinese impact also can be accounted for, mainly in the Havana area. In addition, there is some Italian represented in Cuban cuisine as well. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them to America.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
4 hours 5 minutes
Total Time
4 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp olive oil
- 3–4 lbs baby back pork ribs, split into individual ribs
- 8 oz chicken broth
- 8 oz dark beer
- 2 Tbsp honey
- 2 tsp oregano
- ¼ cup dark brown sugar
- 1 cup ketchup
- 5 garlic cloves, minced
- 2 tsp smoked paprika
- ½ tsp salt
- ¼ tsp ground black pepper
Directions
- Heat the olive oil in a large skillet set over medium-high heat.
- Brown the ribs quickly in the hot oil.
- Transfer the browned ribs to a 5-quart slow-cooker.
- Stir together the chicken broth, beer, honey, oregano, dark brown sugar, ketchup, garlic, paprika, salt, and pepper in a saucepan and bring it just to a boil.
- Pour the sauce over ribs.
- Cover and cook on high for 4–5 hours or on low 6–8 hours, until tender.
- Transfer the ribs to a serving platter using a slotted spoon and cover them to keep warm.
- Skim the fat off the liquid in the slow-cooker, discarding it. Pour the liquid into a saucepan and bring it to a boil over medium-high heat.
- Reduce the heat and simmer until it is reduced and thickened.
- Spoon the sauce over the ribs and serve.
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