Costillitas en Naranja, also known as Mexican Ribs in Orange and Chili Sauce, is a tantalizing dish that brings together the vibrant flavors of citrusy orange and spicy chili, creating a symphony of taste that will delight your palate. This recipe offers a perfect balance of sweet, tangy, and savory notes, making it an ideal choice for those seeking a culinary adventure.
🕒 Cook Time: 2 hours
🕒 Prep Time: 15 minutes
🕒 Total Time: 2 hours 15 minutes
Description:
Indulge in the rich and aromatic essence of Mexican cuisine with these succulent pork ribs bathed in a zesty orange and chili-infused sauce. Perfectly tender and bursting with flavor, this dish is sure to become a favorite in your recipe collection. Whether you’re cooking for a weeknight dinner or entertaining guests, Costillitas en Naranja promises to impress with its irresistible taste and exotic flair.
Recipe Category: Pork
Keywords: Fruit, Vegetable, Meat, Mexican, Spicy, Weeknight, Small Appliance, < 4 Hours
Nutritional Information (per serving):
- Calories: 931
- Fat: 54g
- Saturated Fat: 10.8g
- Cholesterol: 336.3mg
- Sodium: 585.3mg
- Carbohydrates: 13.1g
- Fiber: 2.2g
- Sugar: 7.2g
- Protein: 89.5g
Ingredients:
- 2 tbsp bacon fat (or oil)
- 4 country-style pork ribs
- 2 onions
- 1 tomato
- 3 garlic cloves
- 2 ancho chilies
- 1/2 tsp cinnamon
- 1/4 tsp clove
- 1/2 cup dry white wine
- 1/3 cup orange juice
- 1/4 cup cider vinegar
- 1 fresh cilantro stem
- Salt to taste
- Optional: 1/4 cup sugar (if desired)
Instructions:
- Heat Fat: Start by heating the bacon fat (or oil) in a 5-quart Dutch oven over medium heat.
- Brown Ribs: Add the country-style pork ribs to the Dutch oven in a single layer, allowing them to brown on all sides for approximately 15-20 minutes. If necessary, brown the ribs in batches to ensure even cooking.
- Saute Onions: Once the ribs are browned, remove them from the Dutch oven and set aside. Discard any excess fat, leaving about 2 tablespoons in the pot. Add the onions to the pot and sauté until soft, about 4 minutes.
- Prepare Tomato Mixture: In a food processor or blender, process the tomato and garlic cloves until smooth.
- Add Flavorings: To the sautéed onions, add the processed tomato mixture, along with the ancho chilies, cinnamon, and cloves. Cook and stir for a few seconds to release the aromatic flavors.
- Simmer Sauce: Pour in the dry white wine, orange juice, and add the orange rind. Season with salt to taste, and if desired, add the sugar for a touch of sweetness. Allow the sauce to simmer until it begins to bubble.
- Cook Ribs: Lower the heat to a gentle simmer and return the browned ribs to the Dutch oven, ensuring they are submerged in the sauce. Cover and simmer for approximately 1 1/2 hours, or until the ribs are tender and cooked through.
- Serve: Once the ribs are cooked to perfection, remove them from the sauce and transfer to a serving platter. Keep warm while you prepare the sauce.
- Skim Fat: Skim off any excess fat from the surface of the sauce, then stir in the cider vinegar to add a tangy kick.
- Final Touches: Spoon the flavorful sauce over the ribs, garnish with fresh orange slices and cilantro leaves, and serve hot.
With its aromatic spices, tangy citrus undertones, and tender pork ribs, Costillitas en Naranja is a culinary masterpiece that will transport your taste buds to the heart of Mexico. Whether enjoyed as a comforting weeknight meal or showcased at a special gathering, this dish is sure to leave a lasting impression with its bold and vibrant flavors.
