Costite De Pork Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Pat the smoked baby back ribs dry with paper towels. If ribs are whole racks, cut into 2–3 bone sections for easier handling. Combine kosher salt, black pepper, garlic powder, and onion powder and rub evenly over both sides of the ribs.

Sear for color

Heat 1 tablespoon vegetable oil in a large ovenproof Dutch oven or heavy skillet over medium-high heat. When hot, add ribs in batches, meaty side down, and sear 2–3 minutes per side until lightly browned. Remove seared ribs to a plate.

Build braising base

Reduce heat to medium. Add the sliced onion, chopped carrot, and chopped celery to the pot and cook 4–5 minutes, stirring, until softened and beginning to brown. Add the smashed garlic and cook 30–60 seconds until fragrant. Stir in smoked paprika and brown sugar and cook 30 seconds to bloom the spices.

Deglaze and combine

Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits from the bottom. Let vinegar reduce 1–2 minutes. Add the chicken stock and bay leaves, stir to combine, and bring to a gentle simmer.

Braise

Return the seared ribs to the pot, arranging them meaty-side up and partially submerged in the braising liquid (liquid should come about halfway up the ribs). Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise low and slow for 2 to 2 1/2 hours, or until the meat is very tender and pulling back from the bones.

Finish after braise

Carefully remove the pot from the oven. Transfer ribs to a sheet pan or plate and tent with foil to keep warm. Skim any excess fat from the braising liquid and strain the liquid into a saucepan, pressing on vegetables to extract flavor. Discard solids and bay leaves. Taste the strained braising liquid and reduce over medium heat 6–10 minutes until slightly thickened (about 1/2 cup) — this can be used to moisten the ribs or fold into the BBQ sauce if desired.

Make sauce

While ribs braise (or after, using the reduced braising liquid), combine ketchup, apple cider vinegar, soy sauce, brown sugar, honey, Worcestershire, smoked paprika, ground cumin, garlic powder, onion powder, hot sauce (if using), salt, and black pepper in a small saucepan. Whisk to combine.

Simmer

Bring sauce to a gentle simmer over medium-low heat, stirring frequently. Simmer 8–12 minutes until flavors meld and sauce thickens slightly. If you reduced the braising liquid, add 1–2 tablespoons to the sauce for extra depth and whisk to incorporate. Taste and adjust seasoning (a pinch more salt, a squeeze of vinegar, or a touch more sugar) to balance sweet, tangy, and smoky flavors.

Finish sauce

Remove from heat and let the sauce cool slightly. For a very smooth gloss, blend with an immersion blender or in a blender until silky.

Brush and glaze: Preheat broiler to high (or heat a grill to medium-high). Arrange the warmed ribs on a sheet pan lined with foil or directly on the grill grates. Generously brush Gabi's BBQ sauce onto the ribs, coating both sides. Broil or grill 3–5 minutes until sauce begins to caramelize and bubble, watching carefully to avoid burning. Turn and glaze the other side, cooking another 2–4 minutes until sticky and glossy.

Serve: Transfer ribs to a serving platter. Spoon any reserved reduced braising jus or extra BBQ sauce over the ribs. Garnish with chopped cilantro and serve with lime wedges on the side. Serve hot.