Recipe: Costilla de cerdo salsa Barbacoa, pork ribs with BBQ sauce (Spain/USA)

It has been a long research. I was always curious where the word Barbecue came from. There are many variations and explanations, but the best explanation is at http://etimologias.dechile.net/?barbecue. It explains you the origin and the history of the word Barbecue. This comes from an indigenous group from South America that settled in the Caribbeans, today known as Republica Dominicana and Haiti. This group was called Taínos. They used the word Barbacoa to a method of cooking meats, mostly ribs and some chicken. The meat does not touch the heat, but it is slowly cooked by the heat, covered in Barbacoa. The word Barbacoa was actually from the Mayas, this meant, cover the meat with dirt and cook. When Cristobal Colón first discovered the Americas, adopted that word Barbacoa, brought this to Spain and the British called it Barbecue. The word was expanded throughout the world and each country has its own version of Barbecue. The flavors are basically sweet, sour…For example:

United States: BBQ Sauce
Korea: Kalbi
Brazil: Vinegreta
Spain: Barbacoa

The basic ingredients are tomatoes, vinegar, brown sugar with some spices. Here is my recipe, inspired and almost applied his recipe from Victor Muñoz in Spain at http://www.elcocineroandaluz.es

3lb Pork ribs
1TBSP butter
1tsp olive oil
1-2 white onion, chopped
6 garlic cloves, chopped
3 TBSP black sugar
2TBSP Maple syrup (you can use honey or molasses)
2tsp vinegar
1 tsp oregano
3-4 cup strained tomatoes
2 cup of homemade beef stock (commercial is fine)
3 TBSP tomato paste
salt, pepper

1. preheat oven at  350F. Salt, pepper the ribs and bake it for 1 hour in aluminium foil and olive oil.
2. in another pan, melt butter with olive oil. Caramelize onions and garlic, then add black sugar,
maple syrup, vinegar, mix.
3. add tomatoes, beef stock, tomato paste, oregano, salt, pepper and let it simmer for about 15 minutes, until flavors are blended and sauce is thick enough, blend with a blender.
4. after ribs are baked for an hour, put all the sauce over the ribs, up and down, then bake it for about two hours, check every 45 minutes, watch that sauce does not burn.
5. after two hours, turn off the oven, and leave the ribs there for another 5 minutes then serve.

Susana @Delicioso y Divertido.BBQ

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s