Costillas de Tejas (Texas Ribs)
(BPT) - Chef Servantes, a self-taught pitmaster and former champion and
now judge of Food Network's hit show — Chopped — is widely known for his
one-of-a-kind blends of New American Cuisine with Texas flair. Servantes is
world renowned for using Smithfield Fresh Pork because of its quality,
freshness and consistently great flavor.
Grilling is a proud tradition in every Hispanic community — from Mexico,
Puerto Rico, Peru, Colombia, Argentina, the Dominican Republic, Cuba and
even in the U.S., every community uses the grill to create one-of-a-kind
flavors. It's a tradition steeped in history, and the first-ever Smithfield
Fresh Pork Grilling Cup, "Copa de la Parrilla,” invites Hispanic chefs to
share their unique grilling styles with the world.
- 2 tablespoons canola oil
- 1 small sweet yellow onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 cup ketchup
- 1/3 cup cold water
- 1 chipotle chile, chopped (from can of chipotle chiles in adobo)
- 2 tablespoons dark brown sugar
- 1 heaping tablespoon, Dijon mustard
- 1 tablespoon honey
- 1 tablespoon molasses
- 1 tablespoon red wine vinegar (or sherry vinegar)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ancho chile powder
- 1 tablespoon sweet Spanish paprika
Costillas de Tejas
- 1/4 cup packed dark brown sugar
- 1 1/2 tablespoons ancho chile powder
- 1 tablespoon smoked or sweet paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- Pinch cayenne or chipotle powder
- Freshly ground black pepper
- 2 racks Smithfield Pork Spareribs, membrane removed
- Barbecue Sauce: Heat oil in saucepan over medium-high until warm and
shimmering. Add onion and cook until softened, 3 to 4 minutes. Add garlic and
cook 1 minute. Stir in ketchup and water; bring to boil, stirring frequently.
Reduce heat to medium-low and simmer for 5 minutes.
- Stir in remaining ingredients; bring to a simmer. Cook, stirring
occasionally, until thickened, about 10 minutes. Let cool for at least 10
- Scrape the barbecue sauce into bowl of food processor or blender; purée
until smooth or desired consistency. Sauce will be very thick; let cool to
room temperature. Taste and season with salt and pepper. Can be used
immediately, however flavors will be more complex if kept overnight. Extra
sauce can be stored in refrigerator for up to one week.
- Costillas de Tejas: Heat oven to 200 degrees F. Place wire rack
on aluminum foil covered baking sheet.
- Combine brown sugar, ancho chile powder, paprika, onion powder, salt,
cayenne and black pepper in small bowl; mix well.
- Ribs: Place 2 sheets of heavy duty aluminum foil on counter (each about 4
inches longer than ribs). Place each rib rack on a piece of foil; sprinkle
generous amount of spice rub over meaty side and massage into the meat. Turn
over ribs and repeat on bone side. Seal ribs in foil and place, meaty side
down, on rack on baking sheet.
- Bake ribs at 200 degrees F for 4 hours; reduce oven temperature to 175
degrees F and bake an additional 2 hours, until ribs are very tender and
just about falling off the bone.
- Open foil packets and discard juices. Brush barbecue sauce over ribs;
cut and serve.
Yield: 4 to 6 servings | Prep: 30 min | Cook: 6 1/2 hr
Ernest Servantes Recipe (C)2018 Smithfield Foods