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–+ servings
Side view of Baked Costillas de cerdo
Olga

Tender Costillas (No Marinade Baked Pork Baby Back Ribs)

5 from 1 vote
So tender and full of flavor, these pork ribs take less than 2 hours from start to finish, and they're fall-off-the-bone delicious!
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Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Latin
Ingredients Equipment Method Notes

Ingredients
  

Seasoning Mix
  • 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
Ribs
  • 6 lbs Costillas (Pork Baby Back Ribs) 2.5-3lbs per rack

Equipment

  • 2 Cast Iron Skillets 12 inch Or 2 Large Ceramic Baking Dishes
  • 1 Food processor
  • 1 Saucepan
  • 1 Wooden Cutting Board
  • 1 Paring Knife
  • 1 Boning Knife

Method
 

Prep
  1. Preheat the oven to 400°.
Seasoning Blend
  1. Remove the seeds and stems from the guajillo pepper. Boil water, remove from the heat, and add the guajillo pepper to soften the chile.
    overhead view of Seasoning for costillas in food processor
  2. Then add the guajillo pepper and seasoning ingredients to the food processor and chop until you have a paste or finely chopped mix.
Bake
  1. Step One
    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.
    overhead view of Seasoned Ribs in cast iron skillet
  2. Step Two
    Cover the skillet with aluminum foil and place in the oven. Set the timer to 1 hour 50 minutes.
  3. Step Three
    Then, 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.
    overhead view of Costillas

Notes

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.
 

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