This tender baby back ribs (costillas) recipe packs flavor and doesn’t require marinating, making it perfect for a last-minute rib dinner.
Table of Contents
Why This Recipe Works
- These costillas have tons of flavor without requiring hours of marinating.
- Oven-baked in a cast-iron skillet for easy at-home baby back ribs.
- Perfect for game day, family dinners, and large group gatherings.
- Seasoning from scratch.
- Bake the ribs in a cast iron skillet to reduce the cooking time for a perfect blend of crust and tenderness.
- Do not stack the ribs for an even cook. One rack per skillet or oven-roasting pan.
- To achieve a beautiful caramelization, first, bake the dish covered with aluminum foil, and then remove the foil and broil it.
- Continue to baste the ribs once uncovered.
The Key To A No-Marinate Recipe Is To Boost the Flavor
The key is to amp up the seasoning and acidity.
This combination completely transforms the ribs. The acidity cuts right through the fat in the ribs, and the spices coat the ribs with spices like cumin and coriander.
This recipe adds a wonderful combination of natural sweetness from the tomato paste and earthiness from the cumin.
When broiled at the end, tomato paste gives the ribs a beautiful crust.
Rib Seasoning Ingredients
- Scallions or green onions – add a hint of caramelization and flavor to the ribs.
- Tomato Paste – Add a perfect amount of acidity and color and add a layer of flavor. If you don’t have tomato paste, swap it for tomato sauce.
- Guajillo Pepper – is slightly smoky and has medium heat that becomes milder as it cooks. You can substitute guajillo pepper with ancho chile or cayenne pepper.
- Distilled Vinegar – the acidity to cut through the fat in the ribs.
- Fresh Lemon Juice – adds acidity, and added layer of tartness to the ribs.
- Avocado Oil
Note: Reserve a tablespoon of the seasoning for basting.
- Costillas (pork baby back ribs)
Replace the pork ribs with beef ribs, if you prefer. Remember that the cooking time will differ based on the size and thickness of the beef rib.
Remember that the acidity and heat will dim a bit as the ribs cook.
Do you have leftover tomato paste in the fridge, and if you’re wondering: How long does that leftover tomato paste last in the fridge? I explained how long it lasts and how to keep it used, and opened tomato paste last longer.
Instructions For The Best Costillas
Preheat the oven to 400 degrees.
Remove the seeds and stems from the guajillo pepper. Boil water, remove from the heat, and add the guajillo pepper to soften the chile.
Then add the guajillo pepper and seasoning ingredients to the food processor and chop until you have a paste or finely chopped mix.
Line the cast iron skillet with parchment paper for easy cleanup.
Pat the ribs with a paper towel and place them on the skillet.
Then, coat the ribs with the scallion and spice seasoning mix using a basting brush. Then sprinkle salt on both sides.
Reserve a tablespoon of the seasoning mixture for basting.
Cover the skillet with aluminum foil and place in the oven. Set the timer to 1 hour 50 minutes.
Then remove the aluminum foil and baste. Use some of the oil in the skillet with the remaining seasoning to baste.
Then broil on low for 10-20 minutes or until you get a nice golden brown color on the ribs.
The benefit of using a cast iron skillet is that it gets hot enough to sear the bottom of the ribs, making it easy to cook them without flipping.
However, if you’re cooking the ribs in a roasting pan or ceramic baking dish, you’ll want to flip the ribs halfway through to get an even cook and bake for an additional hour.
Storage and Reheating
Store leftovers in a glass container for up to 24 hours.
Preheat the oven, and place the ribs at 350 degrees for 10-15 minutes. You’ll want to make sure to reheat them well before serving.
What Can I Serve With Ribs?
Ribs are so good with so many different sides, but going with a traditional Latin dish, pair these ribs with cilantro lime rice for the perfect arroz con costillas and a side of tostones or patacones con hogao.
Tender Costillas (No Marinade Baked Pork Baby Back Ribs)
- 2 Cast Iron Skillets 12 inch Or 2 Large Ceramic Baking Dishes
- 1 Saucepan
- 1 Wooden Cutting Board
- 1 Paring Knife
- 1 Boning Knife
- 8 pieces Green Onion One bunch
- 2 tbsp Tomato Paste
- 1 Guajillo Pepper
- ½ tbsp Cumin Powder
- ½ tsp Coriander Powder
- 2 tbsp Distilled Vinegar
- 1 Lemon
- ½ tbsp Avocado Oil
- ½ tsp Salt
- 6 lbs Costillas (Pork Baby Back Ribs) 2.5-3lbs per rack
- Preheat the oven to 400°.
- Remove the seeds and stems from the guajillo pepper. Boil water, remove from the heat, and add the guajillo pepper to soften the chile.
- Then add the guajillo pepper and seasoning ingredients to the food processor and chop until you have a paste or finely chopped mix.
- Step OneLine the cast iron skillet with parchment paper for easy cleanup.Pat the ribs with a paper towel and place them on the skillet.Then, coat the ribs with the scallion and spice seasoning mix using a basting brush. Then sprinkle salt on both sides.
- Step TwoCover the skillet with aluminum foil and place in the oven. Set the timer to 1 hour 50 minutes.
- Step ThreeThen, remove the aluminum foil. Use some of the oil in the skillet with the leftover seasoning to baste.Then broil on low for 10-20 minutes or until you get a nice golden brown color on the ribs.