Pork Ribs (Costillas) — Smoky, Sticky, Fall-Off-the-Bone at Taperia La Mina
Our Pork Ribs (Costillas) are a finger-licking, gloriously messy celebration of slow-cooked pork. A full rack of meaty pork ribs is rubbed with our secret blend of smoked paprika, cumin, garlic, and brown sugar, then slow-roasted until the meat is so tender it practically slides off the bone. Finished with a sticky, caramelized barbecue glaze made from scratch, these ribs are the kind of dish that brings people together around a table.
The Low-and-Slow Method
Great ribs cannot be rushed. At Taperia La Mina, we cook our pork ribs low and slow — first rubbed with our spice blend and left to marinate overnight, then roasted at a low temperature for several hours until the collagen has completely broken down and the meat is incredibly tender. The final step is the glaze: we brush the ribs with our homemade barbecue sauce and finish them under a hot broiler until the glaze is bubbly, sticky, and deeply caramelized.
Our Homemade Barbecue Sauce
Our barbecue sauce is made from scratch using ripe tomatoes, smoked paprika, sherry vinegar, brown sugar, garlic, and a touch of chili. The sherry vinegar is the secret ingredient — its complex, slightly sweet acidity gives the sauce a depth that commercial sauces simply cannot match. The sauce is simmered until thick and glossy, then brushed onto the ribs during the final minutes of cooking, creating a glaze that is sweet, smoky, tangy, and utterly addictive.
How to Enjoy Our Costillas
Our pork ribs are served with a mountain of golden french fries and extra barbecue sauce on the side. They are meant to be eaten with your hands — napkins are essential. Pair with a cold beer or a robust red wine. For a complete feast, add our Moorish Skewers and House Burger. Get messy at Taperia La Mina.