The aromas and flavors of these coscostillastillas de puerco a la parrilla are very tempting to any meat-lover, but what cooks will love is just how easy they are to make. Cooked until they are oh-so-tender that they almost come apart, and served with a savory, flavorful mojo (green sauce) perfect for drizzling over your costillitas or side dish.
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 tcostillashat, it’s pretty much the same.
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 top 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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