All-Day Costillas (Ribs)
- 10m Prep Time
- 7h Cook Time
- 7h Ready In
Slow-cooked pork ribs are braised with beer, rum, and agave until tender, then seared and glazed for a sticky, flavorful finish. This Latin-inspired dish is served with crispy onion, garlic, and chile oil.
Ingredients
- 2 medium yellow onions peeled and chopped
- 2 medium celery roots peeled and chopped
- 1 medium carrot peeled and chopped
- 1 medium ripe papaya peeled, seeded, and chopped
- 10 clove garlic peeled and smashed
- 4 whole allspice berries
- 2 star anise pods
- 6 sprig thyme
- 2 natural baby back pork ribs
- 29.6 ml sea salt
- Freshly cracked black pepper
- 340 g Jamaican or Mexican beer
- 237 ml dark Jamaican rum
- 118 ml agave nectar
- 946 ml chicken broth or bone broth
- water
- Avocado oil
- Crispy Onion, Garlic, and Chile Oil
- 237 ml fresh cilantro chopped
- 2.27 kg oxtails disjointed to 2- or 3-inch pieces
- 237 ml dry white wine
- 29.6 ml coconut oil
- 9.86 ml sea salt
- 4.93 ml ground cumin
- Freshly cracked black pepper
- 9.86 ml avocado oil
- 2 medium yellow onions peeled and diced
- 473 ml green bell peppers diced
- 473 ml red bell peppers diced
- 5 clove garlic minced
- 2 medium celery root peeled and diced to 1-inch cubes
- 1 Scotch bonnet chile pepper seeded and minced
- 4.93 ml natural achiote paste (recado rojo)
- 1.23 ml ground cinnamon
- 2.46 ml ground allspice
- 2.46 ml ground nutmeg
- 1 dried avocado leaf or bay leaf
- 454 g plum tomatoes diced
- 946 ml beef broth or bone broth
- Additional sea salt and freshly cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 24 of 40 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1074 mg
- Iron: 12.9 mg
- Magnesium: 201 mg
- Phosphorus: 1049 mg
- Potassium: 3147 mg
- Zinc: 7.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 whole allspice berries
- 2 star anise pods
- 6 sprig thyme
- 2 natural baby back pork ribs
- 29.6 ml sea salt
- Freshly cracked black pepper
- 340 g Jamaican or Mexican beer
- 237 ml dark Jamaican rum
- 118 ml agave nectar
- 946 ml chicken broth or bone broth
- water
- Avocado oil
- Crispy Onion, Garlic, and Chile Oil
- 237 ml dry white wine
- 29.6 ml coconut oil
- 9.86 ml sea salt
- 4.93 ml ground cumin
- Freshly cracked black pepper
- 9.86 ml avocado oil
- 4.93 ml natural achiote paste (recado rojo)
- 1.23 ml ground cinnamon
- 2.46 ml ground allspice
- 2.46 ml ground nutmeg
- 1 dried avocado leaf or bay leaf
- 946 ml beef broth or bone broth
- Additional sea salt and freshly cracked black pepper
Prepare
- 2 medium yellow onions, peeled and chopped
- 2 medium celery roots, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 medium ripe papaya, peeled, seeded, and chopped
- 10 clove garlic, peeled and smashed
- Chop 237 ml fresh cilantro
- 2.27 kg oxtails, disjointed to 2- or 3-inch pieces
- 2 medium yellow onions, peeled and diced
- Dice 473 ml green bell peppers
- Dice 473 ml red bell peppers
- Mince 5 clove garlic
- 2 medium celery root, peeled and diced to 1-inch cubes
- 1 Scotch bonnet chile pepper, seeded and minced
- Dice 454 g plum tomatoes
Let's Cook
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Step 1.
Preheat the oven to 300°F.
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Step 2.
Place the chopped onions, celery roots, carrot, papaya, garlic, allspice, star anise, and thyme sprigs in the bottom of a roasting pan.
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Step 3.
Generously season the ribs all over with sea salt and pepper, then lay them side by side on top of the vegetables in the roasting pan.
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Step 4.
Pour the beer, rum, agave nectar, and chicken broth over the ribs. Add enough water to just cover the ribs.
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Step 5.
Cut a piece of parchment paper to fit inside the roasting pan, covering the ribs. Cover the pan tightly with foil and place in the oven.
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Step 6.
Cook the ribs for 6 to 7 hours, until they are tender and easily pierced with a knife.
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Step 7.
Remove the foil and parchment paper, return the ribs to the oven, and increase the heat to 375°F. Brown the ribs for 15 to 20 minutes.
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Step 8.
Transfer the ribs from the pan to a cutting board to cool. Strain the braising liquid into a medium saucepan, skimming off as much fat as possible. Bring to a simmer over medium heat and cook until reduced by half, about 15–20 minutes.
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Step 9.
Once the ribs are cool enough to handle, cut them into 2- or 3-rib pieces.
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Step 10.
Place a large cast-iron skillet on a grill over an open flame or on the stovetop over medium-high heat. Add a small drizzle of avocado oil to coat the pan.
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Step 11.
Working in batches, add the rib sections meat side down and sear for 3 to 4 minutes until a crust forms. Flip the ribs and ladle some of the reduced braising liquid into the pan. Continue cooking and basting for another 10 minutes, until the sauce thickens into a sticky glaze. If grilling, close the lid between bastings to add smoke flavor.
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Step 12.
Serve the sticky ribs topped with Crispy Onion, Garlic, and Chile Oil and chopped fresh cilantro.