Costillar de Chancho Chilean Spareribs

Versión en español

Costillar de chancho is a delicious Chilean dish with pork ribs as the main ingredient. This dish is a popular part of Chilean cuisine and is often enjoyed during festive occasions, family gatherings, and barbecues. 

Here’s some critical information about Chilean costillar de chancho:

• Main Ingredient: As the name suggests, the primary ingredient of costillar de chancho is pork ribs. The pork is cut differently in Chile. The closest cut in the US is spare ribs or St. Louis style. You can use baby back ribs, too, but they may be drier.
• Marinade/Seasoning: The ribs are commonly marinated or seasoned with a blend of spices and herbs, including garlic, paprika, cumin, oregano, salt, pepper, and sometimes wine or vinegar. The marinade imparts a rich and flavorful taste to the meat. In Chile, you can buy marinated racks ready to cook in the supermarket.
• Cooking Method: Costillar de chancho is traditionally cooked on a grill or over an open flame, giving the ribs a smoky and charred flavor. The grilling process can take some time, and the ribs are often cooked low and slow to ensure they become tender and flavorful. It’s common for the ribs to be basted with additional marinade or barbecue sauce while grilling to keep them moist and add more flavor. Nowadays, during the winter, most people in Chile do the ribs in the oven. 
• Serving: The cooked pork ribs are typically served with various side dishes. These can include traditional Chilean accompaniments like pebre (Chilean salsa), grilled potatoes, and salads. But the most traditional side is Puré Picante (spicy mashed potatoes).
  
  
• Occasions: Costillar de chancho is often associated with special occasions and gatherings. It’s a favorite for Chilean celebrations, such as national holidays, family reunions, and weekend barbecues. It’s a dish that brings people together and symbolizes Chilean culinary tradition.
• Variations: While the basic preparation method remains consistent, there can be regional variations in the marinade and serving style of the costillar de chancho.

Chilean barbeques or Asados can include pork in pork chops (chuletas de chancho), skewers (anticuchos), seasoned meats (pulpa de chancho), and spare ribs (costilllar). As you know, I like pork: it’s juicy and convenient. And it’s so versatile; there are many ways to enjoy pork!

Remember that this recipe requires marinating the meat for at least 2 hours, so you need to plan. This is a perfect recipe for the Summer because you don’t need to tend to the meat continuously. It’s a cut that allows you to relax while being cooked. Turn up the flavor! Remember that pork allows experimenting with marinades and being creative. This version with Chilean seasoning might be just what you were looking for.

Costillar de Chancho Chilean Spareribs

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Chilean seasoning for a summer classic.

• Total Time: 1 hour and 30 minutes
• Yield: 6

Ingredients

for the marinade,

• 2 tablespoons ají de color or sweet paprika
• 1 tablespoon ground pepper
• 1 teaspoon cumin
• 1 tablespoon dried Mexican oregano
• 5 cloves garlic, peeled
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• warm water

for the grill,

• 1 St. Louis Style Spare Ribs rack (3– 4 pounds)
• salt

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Instructions

1. Prepare the marinade. Mix all ingredients except water in a bowl or blender. Process until smooth. Add warm water to obtain 1 cup of marinade.
   
2. Wash the spare ribs and pat dry with a paper towel. Using a knife, remove the thin membrane from the back of the ribs by slicing into it and pulling it off. Cut spare ribs in half so it is easier to manipulate and for the marinade to penetrate the meat.
   
3. Place in a pan and cover with the marinade. Make sure that there is marinade on every surface of the ribs.
   
4. Refrigerate covered for 2 hours or overnight.
5. Preheat the grill to 160C or 325F with indirect heat.
6. Salt the ribs on both sides, place the ribs on indirect heat, and close the grill for 30 minutes.
   
7. Open the grill. If edges or bones start to burn, place one piece on top of the other and keep cooking for 30-45 more minutes. Or until the meat falls apart from the bones and the pork reaches an inner temperature of 145-160F.
   
8. Remove from the grill to a dish and rest for 10 minutes.
   
9. Cut and serve.

Notes

Disclaimer: This recipe, Chilean-style sparerib, was part of a sponsored collaboration with the National Pork Board in 2016.  All opinions are 100% mine.

• Author: Pilar Hernandez
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: BBQ
• Method: Grilled
• Cuisine: Chilean

Nutrition

• Serving Size:
• Calories: 450
• Sugar: 0.3 g
• Sodium: 146.7 mg
• Fat: 33.3 g
• Saturated Fat: 10.2 g
• Carbohydrates: 3.3 g
• Fiber: 1.4 g
• Protein: 36.1 g