COSTILLAS DE RES (BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle.
- Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours.
- Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.
COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI SAUCE)
Beautiful combination of flavors with the orange and chili. You could do this recipe in a crock pot, cook on low for 8 hours
Provided by Bergy
Categories Pork
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat fat (oil) in a 5 quart Dutch Oven.
- Add ribs in a single layer to brown on all sides 15-20 Minutes.
- If necessary remove browned ribs and brown remainder ribs.
- Remove ribs and discard all but 2 tbsp Fat.
- Add onions, saute until soft, 4 minutes.
- Process tomatoes and garlic in food processor or blender until smooth.
- Add chilies, cinnamon and cloves to the onions cook& stir for a few seconds.
- Add Tomatoe, cook 5 minutes or until bubbling.
- Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling.
- Lower heat, add ribs,Cover and simmer until the ribs are very tender, about 1 1/2 hours.
- Remove ribs to serving platter, keep warm.
- Skim& discard the fat.
- Stir in the vinegar.
- Spoon Sauce over the ribs.
- Garnish with Orange slices and cilantro.
CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)
My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!
Provided by lecole54
Categories Chicken
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Set crock pot to high.
- Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
- Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
- Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
- Great served over rice!
COSTILLITAS (CUBAN STYLE BABY BACK RIBS RECIPE) RECIPE - (5/5)
Provided by á-7894
Number Of Ingredients 8
Steps:
- Cut the ribs in 5 to 7 inches sections. Wash well under faucet and dry thoroughly with paper towel. Smash the garlic cloves in a mortar or garlic press. Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/ 2 teaspoon of salt. Set aside about 1/2 cup of this mix ( the marinating sauce) to be used when serving. Place ribs in a large non-metal container and pour the rest of mix over the ribs. Rub the remaining salt thoroughly on all surfaces of the ribs. Place in the refrigerator and let stand for 2 to 3 hours. Set you gas or charcoal grill to low and place ribs so that they are not exposed to direct flame. Cook slowly for about 30 - 45 minutes. Time will depend on the temperature of the your grill . (Cook very slowly to insure tenderness). Turn ribs once or twice while cooking. Once they are cooked, increase the heat to high or in the case of a charcoal grill place ribs over direct high charcoal heat in order to brown. Turn as needed to brown both sides well. Serve with black beans and rice!!
MEXICAN COUNTRY RIBS
Make and share this Mexican Country Ribs recipe from Food.com.
Provided by DJ Jayito
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 1. Heat oven to 325°F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
- 2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
- 3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
- 4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
- To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
- For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
CHILI-ORANGE COUNTRY-STYLE RIBS
Looking for a filling meat recipe for dinner tonight? Then check out these country-style pork ribs that are baked with a zesty citrus twist!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°.
- 2. Place ribs in rectangular pan, 13x9x2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
- 3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
- 4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
- 5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.
Nutrition Facts : Calories 485, Carbohydrate 33 g, Cholesterol 115 mg, Fiber 1 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1260 mg
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