Recipe courtesy of El Halal Amigos
Recipe courtesy of El Halal Amigos
Episode:
From Bunny Chow to Chicken Oysters
Slow Cooked Barbacoa Beef Costillas
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- Level: Intermediate
- Total: 5 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 2-4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1410
- Total Fat
- 121 g
- Saturated Fat
- 53 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 66 g
- Cholesterol
- 305 mg
- Sodium
- 1209 mg
- Level: Intermediate
- Total: 5 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 2-4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1410
- Total Fat
- 121 g
- Saturated Fat
- 53 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 66 g
- Cholesterol
- 305 mg
- Sodium
- 1209 mg
Ingredients
Barbacoa Salsa:
Slow Cooked Barbacoa Beef Costillas (Ribs):
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Directions
- For the barbacoa salsa: Boil the chile guajillos until soft. Place in a blender, then add the garlic powder, onion powder, oregano, salt, pepper and thyme leaves and blend well.
- For the slow cooked barbacoa beef costillas: Rub the beef ribs with salt and pepper. Rub in the barbacoa salsa well. Let sit for 1 to 2 hours in the fridge.
- Preheat the oven to 400 degrees F.
- Fit a deep roasting pan with a rack and add about 1/2 inch water for braising. Layer the bottom of the rack with fresh banana leaves so it is completely covered, allowing overhang so that you will be able to fold them over the ribs. Place the ribs on top, then completely and tightly cover with the banana leaves. Cover the roasting pan with heavy foil so it is airtight. Place in the oven and let cook until the meat is tender and falling off the bone, 3 to 4 hours.
