Costillas De Cerdo Ala Mostaza Recipe

I absolutely love how this recipe for Costillas De Cerdo Ala Mostaza creates such an enticing aroma in the kitchen; it’s the perfect blend of savory and tangy flavors thanks to the Dijon and whole grain mustard pairing. The process of browning the ribs and then roasting them to perfection makes for incredibly tender meat that practically falls off the bone, making every bite a delightful experience.

I adore how Costillas De Cerdo Ala Mostaza combines tender ribs of pork with a rich, zesty medley of Dijon and whole grain mustards. The recipe also calls for honey, which provides a delicate sweetness and serves to balance out and complement the mustards.

The addition of smoked paprika and thyme brings the savory depth that is so present in this dish. And for all of you keeping score at home, it’s high in protein.

Costillas De Cerdo Ala Mostaza Recipe Ingredients

• Pork Ribs: A great source of protein, these ribs are juicy and tender when cooked properly.
• Olive Oil: Rich in healthy monounsaturated fats, it adds moisture and flavor to the dish.
• Dijon Mustard: Provides a tangy, sharp taste, enhancing the flavor profile of the ribs.
• Whole Grain Mustard: Adds texture and a mild spiciness to the mustard blend.
• Honey: Sweetens the marinade, balancing the mustard’s tanginess with a natural sugar source.
• Garlic: Offers a pungent aroma and robust flavor, packed with antioxidants and antibacterial properties.
• Smoked Paprika: Imparts a rich, smoky flavor and a vibrant red hue to the ribs.
• Lemon: Adds a zesty freshness and acidity, enhancing the overall flavor and tenderizing the meat.

Costillas De Cerdo Ala Mostaza Recipe Ingredient Quantities

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• 1.5 kg pork ribs
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons whole grain mustard
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon, juice and zest

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How to Make this Costillas De Cerdo Ala Mostaza Recipe

1. Your oven should be at a temperature of 180°C (350°F) before you start.

2. In a tiny dish, blend the Dijon mustard, the whole grain mustard, honey, minced garlic, smoked paprika, dried thyme, lemon juice, and lemon zest until the ingredients are well amalgamated.

3. Dry the pork ribs with paper towels, then season on both sides with salt and freshly ground black pepper.

4. In a large oven-proof skillet or roasting pan, warm the olive oil over medium-high heat.

5. Brown the ribs on both sides in a hot skillet or pan until they are nicely browned, about 3-4 minutes per side.

6. Take the ribs from the heat, and use either a brush or a spoon to spread the mustard mixture over them.

7. To retain moisture, cover the skillet or pan with a lid or aluminum foil.

8. Put the skillet or pan in the already hot oven and roast for
1.5 to 2 hours, or wait until the ribs become tender and are cooked all the way through.

9. Take off the foil or lid for the last 15-20 minutes of cooking. This will help caramelize the sauce and crisp up the edges.

10. Allow the ribs to rest for a few moments before slicing them into pieces and serving. Enjoy your Costillas De Cerdo Ala Mostaza!

Costillas De Cerdo Ala Mostaza Recipe Equipment Needed

1. Oven
2. Small dish
3. Measuring spoons
4. Paper towels
5. Large oven-proof skillet or roasting pan
6. Stove
7. Tongs or spatula
8. Basting brush or spoon
9. Aluminum foil or lid for the skillet/pan
10. Knife
11. Cutting board

FAQ

• Q:Is it permissible to substitute another kind of mustard for Dijon or whole grain mustard?
  A: Yes, you can substitute with spicy brown mustard or a mild yellow mustard, but it may change the flavor profile slightly.
• Q:Alternative to smoked paprika?
  A: For a milder flavor, go with regular paprika. For a smokier, spicier kick, use chipotle powder.
• Q:Is it possible to bake the ribs instead of grilling them?
  A: Of course! Prepare your oven by setting it to 180 degrees Celsius (which is 350 degrees Fahrenheit). Then, for approximately 1.5 to 2 hours, bake the ribs while they are covered. After that time, remove the cover and allow the ribs to bake for another 10 minutes.
• Q:What does the lemon juice and zest add to the recipe?
  Lemon juice and zest provide a fresh, tangy brightness that complements the richness of the pork and plays well with the mustards and honey.
• Q:Is it possible to make the marinade beforehand?
  Yes, you can prepare the marinade a day before and keep it in the fridge. Storing it this way can enhance the flavors as the ingredients meld together.
• Q:How do I store leftover ribs?
  1 – Any ribs that are left over can be stored in an air-tight container in the fridge, for a maximum of 3 days. 2 – When you’re ready to eat the ribs, reheat them slowly and steadily, to avoid drying them out.

Costillas De Cerdo Ala Mostaza Recipe Substitutions and Variations

2 tbsp. vegetable oil instead of olive oil
Three tablespoons yellow mustard used instead of Dijon mustard.
2 tablespoons of maple syrup in place of honey
Substitute smoked paprika with 1 teaspoon of ground chipotle powder.
1 teaspoon dried oregano instead of dried thyme

Pro Tips

1. Marinate Longer For extra flavor, let the ribs marinate in the mustard mixture for a few hours or overnight in the refrigerator before browning them. This will enhance the flavor penetration into the meat.

2. Use a Meat Thermometer To ensure the ribs are perfectly cooked and safe to eat, check the internal temperature with a meat thermometer. It should read at least 75°C (165°F) in the thickest part of the ribs.

3. Basting for Moisture During the roasting process, periodically baste the ribs with the juices from the pan. This will keep the meat moist and infuse it with more flavor.

4. Rest before Serving After removing the ribs from the oven, let them rest, covered, for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in juicier ribs.

5. Optional Smoky Boost For a deeper smoky flavor, consider adding a bit of liquid smoke to the mustard mixture, or grilling the ribs for a few minutes after roasting to get that charred smokiness.