267. Costillar de cerdo americano-español (principal carne)

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, 267. Costillar de cerdo americano-español (principal carne). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

267. Costillar de cerdo americano-español (principal carne) is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. 267. Costillar de cerdo americano-español (principal carne) is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from 267. Costillar de cerdo americano-español (principal carne), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 267. Costillar de cerdo americano-español (principal carne) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 267. Costillar de cerdo americano-español (principal carne) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 267. Costillar de cerdo americano-español (principal carne) estimated approx 1 hora.

To begin with this particular recipe, we must first prepare a few components. You can cook 267. Costillar de cerdo americano-español (principal carne) using 13 ingredients and 4 steps. Here is how you can achieve that.

Nos gusta hacer comidas internacionales. Así, ya que no podemos viajar, variamos y nos situamos en esos paises. Esta es una adaptación a la española del costillar de cerdo a la Louissiana.Excelente😋😋

Ingredients and spices that need to be Prepare to make 267. Costillar de cerdo americano-español (principal carne):

1. 250 gr costillar de cerdo de una pieza
2. 3 patatas
3. 4 cucharadas salsa barbacoa
4. El zumo de una naranja
5. La ralladura de esa naranja
6. 1 cta cebolla en polvo
7. 1 cta cayena en polvo
8. 1 cta pimentón de La Vera
9. 1 cta tomillo
10. 1 cta pimienta negra
11. 1 cta comino
12. 1 cta orégano
13. 2 cucharadas aceite de oliva virgen extra

Instructions to make to make 267. Costillar de cerdo americano-español (principal carne)

1. Precalentamos el horno a 200 grados. Preparamos las mezclas de hierbas hasta que esté todo homogéneo, con ellas impregnamos las costillas.Rallamos la naranja y exprimimos su zumo. Mezclamos con la salsa barbacoa.
2. Ponemos en el horno a 180 grados durante una hora en un recipiente para horno con el aceite y el costillar impregnado de la mezcla de hierbas. Cada 15 minutos untamos con la mezcla de la salsa barbacoa y el zumo de naranja y damos la vuelta.
3. Cuando falten 25 minutos incorporamos las patatas limpias, sin pelar y a gajos. Salpimentamos al gusto. Removemos con el jugo de la bandeja y lo que ha sobrado. A los 15 minutos removemos con el jugo y untamos.
4. Cuando veamos los huesos la costilla está hecha. Dividimos y distribuimos. Ponemos la ralladura de naranja encima. Servimos caliente. Que aproveche!!

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So that's going to wrap it up for this special food Recipe of Award-winning 267. Costillar de cerdo americano-español (principal carne). Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!