Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these irresistible Costillas con Salsa de Cebolla, Miel y Mostaza! Imagine tender, succulent pork ribs that literally fall off the bone, glazed with a tantalizing honey-mustard sauce and nestled on a bed of sweet, caramelized onions. This recipe isn't just a meal—it's a flavor explosion that will have your guests begging for seconds and wondering how you became such a kitchen maestro.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Latin
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 1 onion, sliced
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Prepare the pork ribs by removing the membrane from the back of the rack and patting them dry with paper towels.
- Season the ribs generously with salt and pepper on both sides, ensuring even coverage.
- Preheat the oven to 325°F (165°C) and prepare a large baking dish or roasting pan.
- Layer the sliced onions across the bottom of the baking dish to create a bed for the ribs.
- Place the seasoned ribs on top of the onion layer, bone-side down.
- In a separate mixing bowl, whisk together honey, Dijon mustard, and soy sauce until well combined.
- Pour half of the honey-mustard sauce over the ribs, ensuring they are evenly coated.
- Cover the baking dish tightly with aluminum foil to trap moisture and prevent burning.
- Slow roast in the preheated oven for approximately 2 hours, or until the meat is tender and begins to pull away from the bones.
- Remove the foil during the last 15-20 minutes of cooking to allow the ribs to caramelize and develop a rich, golden color.
- Brush the remaining honey-mustard sauce over the ribs during the final stages of cooking.
- Remove from the oven and let the ribs rest for 10 minutes before slicing and serving.
- Garnish with the caramelized onions from the baking dish and serve hot.
Tips
- Always remove the membrane from the back of the ribs to ensure maximum tenderness and better sauce absorption.
- Use a meat thermometer to check internal temperature - ribs should reach around 190-203°F for perfect fall-off-the-bone texture.
- For extra flavor, consider marinating the ribs in the honey-mustard sauce for 2-4 hours before cooking.
- If you prefer a smokier taste, finish the ribs on a grill for those last 15-20 minutes of caramelization.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 130mg
