Recipes

Costillar de Chancho (South American Ribs)

Serves 4

| Prep Time: 5 mins

| Cook Time: 3 hrs 5 mins

| Total Time: 6 hrs 10 mins

You may need: Patagonia Sunset

Discover The Recipe

 The 12 countries of South America comprise a diverse array of cultures and populations that are a mix of indigenous, European, Asian and African heritage, which heavily influences regional cuisine. Our recipe for South American Ribs (Costillar de Chancho) highlights a Spanish influence of bold flavors in the “Southern Cone” of South America (Chile and Argentina). In this southern region, tourmaline lakes dot the base of the snow-covered Andes mountains and glaciers spill down from sharp granite peaks. Locals from the Patagonia region manage livestock amid wind-swept ranches and consume hearty meals to stay warm throughout long winter days. Grilled meats seasoned with spices and aromatics are a mainstay on Patagonian menus. 

Our chefs crafted this recipe for succulent South American-style Ribs (Costillar de Chancho) seasoned with our unique Patagonia Sunset spice. Pork spare ribs are marinated for several hours in a meticulous blend of red wine vinegar, garlic, fresh cilantro and spices. Our Patagonia Sunset spice blend is crafted with bold flavors such as guajillo chili, oregano and boldo leaf without much spicy heat. These aren’t your typical saucy BBQ ribs, but instead have a full-flavored dry rub packed with herbaceous, nutty notes with a slightly smoky finish. Costillar de Chancho is traditionally grilled over indirect heat but for this recipe we cook the ribs in the oven for a hands-off preparation. Bake them low and slow for tender, juicy, fall-off-the-bone ribs that everyone will enjoy. Serve with mashed potatoes. Try making Pastel de Choclo (Chilean Shepherd’s Pie) recipe found on the website.

Ingredients

  •  ½ cup red wine vinegar (or Apple Cider Vinegar)

  •  ¼ cup olive oil (or vegetable oil) 

  •  1 Tbsp Piquant Post Patagonia Sunset spice

  •  1 tsp salt

  •  1 tsp brown sugar 

  •  ½ cup cilantro, chopped

  •  4 cloves garlic, peeled and chopped

  •  1 Rack spare ribs or baby back ribs (pork), bone in

  •  Cilantro leaves, for garnish

  •  To serve: mashed potatoes 

Notes

We cook the ribs low and slow for a much desired tender and juicy result. Feel free to baste the ribs with the marinade during the cooking process.

South American-style Ribs have a flavor profile similar to that of chimichurri – a classic Argentinian herb dipping sauce/ condiment that has a garlicky and peppery kick – which we were able to replicate in this recipe using fresh herbs and our Patagonia Sunset spice blend.

Broiling the ribs at the end is optional but recommended if you want that traditional charred ribs flavor and appearance similar to if it was cooked on a grill. 

Instructions

Add red wine vinegar, olive oil, Patagonia Sunset spice, salt, brown sugar, chopped cilantro and garlic to a food processor or blender and process until smooth. 

Place the ribs into a deep oven-safe baking dish. Next, pour over the marinade and gently massage into the ribs. Cover with foil and let the ribs marinate in the refrigerator for at least 3 hours or overnight. 

Remove ribs from refrigerator and allow to come to room temperature. Preheat oven to 300 degrees and place the baking dish (still covered with foil) directly into oven. Bake ribs for 3 hours or until they reach an internal temperature of 195 degrees. The ribs are done when you can easily fork-pierce the meat or twist a rib in the meat. 

Remove the foil and set your oven to broil. Place the oven rack about 6 inches from the top. Broil the ribs for an additional 3-5 mins to develop a light char on top. Remove the ribs from the oven, garnish with fresh cilantro and serve with mashed potatoes. 

Alternatives & Substitutions

  •  This recipe for Costillar de Chancho (South American Ribs) is perfect as is but if you like your ribs more on the spicy side, feel free to add ¼ tsp of red pepper flakes or 1 tsp of Piquant Post Aji Amarillo to the marinade. 

  • These ribs aren’t your typical saucy BBQ ribs but have a unique flavor profile that will surely impress your guests. However, if you would like a sauce to serve them with then a zesty chimichurri pairs well.  

  • Costillar de Chancho (South American Ribs) is typically served with mashed potatoes but try switching things up with our Chilean Shepherd’s Pie recipe (Pastel de Choclo). This side dish is a Chilean comfort food dish that can stand on its own as a meal or be served as part of a larger multicourse meal. 

  • We always look out for our meat-free friends. So, if you are looking for a plant-based alternative,  try Patagonia Sunset in our Vegan Empanadas recipe, a hand pie filled with seasoned mushrooms with smoky and savory flavors. Also, be sure to try our Vegan Locro de Zapallo (Andean Pumpkin Stew).

  • If you’d like to add a fresh side dish to this recipe, try our Vegan Tomato Mango Ceviche

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost! 

Costillar de Chancho (South American Ribs)

Serves

4

Prep Time

5 mins

Cook Time

3 hrs 5 mins

Total Time

6 hrs 10 mins

Piquant Post spice you’ll need: Patagonia Sunset

Ingredients

  •  ½ cup red wine vinegar (or Apple Cider Vinegar)

  •  ¼ cup olive oil (or vegetable oil) 

  •  1 Tbsp Piquant Post Patagonia Sunset spice

  •  1 tsp salt

  •  1 tsp brown sugar 

  •  ½ cup cilantro, chopped

  •  4 cloves garlic, peeled and chopped

  •  1 Rack spare ribs or baby back ribs (pork), bone in

  •  Cilantro leaves, for garnish

  •  To serve: mashed potatoes 

Instructions

  1. Add red wine vinegar, olive oil, Patagonia Sunset spice, salt, brown sugar, chopped cilantro and garlic to a food processor or blender and process until smooth. 

  2. Place the ribs into a deep oven-safe baking dish. Next, pour over the marinade and gently massage into the ribs. Cover with foil and let the ribs marinate in the refrigerator for at least 3 hours or overnight. 

  3. Remove ribs from refrigerator and allow to come to room temperature. Preheat oven to 300 degrees and place the baking dish (still covered with foil) directly into oven. Bake ribs for 3 hours or until they reach an internal temperature of 195 degrees. The ribs are done when you can easily fork-pierce the meat or twist a rib in the meat. 

  4. Remove the foil and set your oven to broil. Place the oven rack about 6 inches from the top. Broil the ribs for an additional 3-5 mins to develop a light char on top. Remove the ribs from the oven, garnish with fresh cilantro and serve with mashed potatoes. 

Notes

  • We cook the ribs low and slow for a much desired tender and juicy result. Feel free to baste the ribs with the marinade during the cooking process.

  • South American-style Ribs have a flavor profile similar to that of chimichurri – a classic Argentinian herb dipping sauce/ condiment that has a garlicky and peppery kick – which we were able to replicate in this recipe using fresh herbs and our Patagonia Sunset spice blend.

  • Broiling the ribs at the end is optional but recommended if you want that traditional charred ribs flavor and appearance similar to if it was cooked on a grill. 

Liked This Recipe? Share It Now!

#PiquantPost