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  • Writer's pictureKirby

Costillas de Puerco

When it comes to pork ribs, I am usually a BBQ guy. But... the first time I had ribs like this blew my mind. The ribs were tender but extremely flavorful. It was spicy, but in a good way. I could not stop eating it.


2lb pork ribs

1/2 lb Tomatillos

2 Roma tomatos

1/2 onion

2 garlic cloves

1-4 serrano chiles

2 tsp Oregano

1/2 bunch of cilantro

2 limes

salt to taste

Optional: Chiles de arbol for more heat

Cooking Instructions:

Start off by making the salsa. This salsa is great to have extra, I love it on breakfast burritos and tacos.

In a pot with water, boil your tomatillos just until soft. If you over boil the tomatillos, they become too soft and fall apart.

Toast or roast your peppers, you can do this over a skillet or just over the stove burner.

Add all of your salsa ingredients into a blender, blend well. If your salsa is too watery, strain to remove some water.

Now for the ribs, cut between each bone. Season all sides with salt and pepper.

In a large skillet over medium heat, pan fry all sides of the ribs until golden brown.

Once seared, add some of the salsa water and salsa into the pan. Cover and let cook for 30 minutes, reduce to low medium heat.

Once tender serve with fried rice and beans.


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