This recipe for Costillas de Puerco is my best memory of how my Mom would prepare them. My only addition to her version is the chile ancho powder that I preseason the ribs with. Other than that, it’s pretty much the same.
These costillas have tons of flavor without requiring hours of marinating. Oven-baked in a cast-iron skillet for easy at-home baby back ribs. Perfect for game day, family dinners, and large group gatherings.
Mexican pork ribs in adobo, or as we call them: Costillas de Puerco Adobadas. These fall-off-the-bone ribs are something you’ve to try. This is a stove tocostillasp recipe and you can also use your Instant pot to precook the meat. The dried peppers sauce is mild and delicious.
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