Costillitas De Puerco En Salsa Roja (Spare Ribs In Red Sauce) Recipe by Rosa De Santiago Duenas
Costillitas de Puerco en Salsa Roja (spare ribs in red sauce) Cooking Instructions 1 Rinse your spare ribs, and slice in between the bones 2 Heat your skillet/pan, place your spare ribs on medium heat and cover. 3 Once they start releasing their natural juices add salt and pepper to taste (this is where they will absorb the flavor) and the 1/8 TBS of cumin, cover and let it release all the juices until it dries up on its own 4 Now the natural grease will release and you need to stir occasionally so they can stir fry for a bit. (Until browning and kind of crisp on the edges) 5 Boil water, add your 8-10 chiles guajillo or California then blend together with that same water, add salt, and 1 garlic clove to blend fully. 6 Pour over your spare ribs evenly (you can strain the Chiles mixture of you don't like those bits on it) 7 Cover and let it simmer on medium low for another 10 mins. 8 Serve hot and enjoy it paired with a green salad and Spanish rice. 1 Rinse your spare ribs, and slice in between the bones 1 Rinse your spare ribs, and slice in between the bones 2 Heat your skillet/pan, place your spare ribs on medium heat and cover. 2 Heat your skillet/pan, place your spare ribs on medium heat and cover. 3 Once they start releasing their natural juices add salt and pepper to taste (this is where they will absorb the flavor) and the 1/8 TBS of cumin, cover and let it release all the juices until it dries up on its own 3 Once they start releasing their natural juices add salt and pepper to taste (this is where they will absorb the flavor) and the 1/8 TBS of cumin, cover and let it release all the juices until it dries up on its own 4 Now the natural grease will release and you need to stir occasionally so they can stir fry for a bit. (Until browning and kind of crisp on the edges) 4 Now the natural grease will release and you need to stir occasionally so they can stir fry for a bit. (Until browning and kind of crisp on the edges) 5 Boil water, add your 8-10 chiles guajillo or California then blend together with that same water, add salt, and 1 garlic clove to blend fully. 5 Boil water, add your 8-10 chiles guajillo or California then blend together with that same water, add salt, and 1 garlic clove to blend fully. 6 Pour over your spare ribs evenly (you can strain the Chiles mixture of you don't like those bits on it) 6 Pour over your spare ribs evenly (you can strain the Chiles mixture of you don't like those bits on it) 7 Cover and let it simmer on medium low for another 10 mins. 7 Cover and let it simmer on medium low for another 10 mins. 8 Serve hot and enjoy it paired with a green salad and Spanish rice. 8 Serve hot and enjoy it paired with a green salad and Spanish rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Quesadilla Pie Fried Diet Eggplant (without flour) Poor Man's Stew Shrimp Penne Alfredo Pork chop rub II Chicken Quesadilla Pie Fried Diet Eggplant (without flour) Poor Man's Stew Shrimp Penne Alfredo Pork chop rub II Basic Curry Rice Clean-Up-Fridge Curry Protein packed apple crisp Fried Diet Eggplant (without flour) Diet Boiled Eggplant Shrimp Penne Alfredo Pull apart buffalo chicken Maca Cinapple Oatmeal Pork chop rub II Turkey in Mushroom Sauce Basic Curry Rice Clean-Up-Fridge Curry Protein packed apple crisp Fried Diet Eggplant (without flour) Diet Boiled Eggplant Shrimp Penne Alfredo Pull apart buffalo chicken Maca Cinapple Oatmeal Pork chop rub II Turkey in Mushroom Sauce