Costillitas en Naranja (Mexican Ribs In Orange & Chili Sauce)

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Beautiful combination of flavors with the orange and chili. You could do this recipe in a crock pot, cook on low for 8 hours

Ingredients Nutrition


  1. Heat fat (oil) in a 5 quart Dutch Oven.
  2. Add ribs in a single layer to brown on all sides 15-20 Minutes.
  3. If necessary remove browned ribs and brown remainder ribs.
  4. Remove ribs and discard all but 2 tbsp Fat.
  5. Add onions, saute until soft, 4 minutes.
  6. Process tomatoes and garlic in food processor or blender until smooth.
  7. Add chilies, cinnamon and cloves to the onions cook& stir for a few seconds.
  8. Add Tomatoe, cook 5 minutes or until bubbling.
  9. Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling.
  10. Lower heat, add ribs,Cover and simmer until the ribs are very tender, about 1 1/2 hours.
  11. Remove ribs to serving platter, keep warm.
  12. Skim& discard the fat.
  13. Stir in the vinegar.
  14. Spoon Sauce over the ribs.
  15. Garnish with Orange slices and cilantro.


Most Helpful

These are fantastic! I used 2 whole, dried Ancho Chilis instead of the powdered kind. I just took out the seeds and threw them in. Very good. I love to find new recipes for country style ribs, this was great.

Miss Erin C. November 27, 2001

This is a real winner! I parboiled the ribs with veggies and a bit of spice for 15-20 min. first. Browned the ribs. Made the sauce (didn't have anchos put in chipotiles) then added the the ribs back in, cover w/sauce. I put the oven on convection at 350 for 50 min. covered. I threw some parsley/garlic potatoes on top. I forgot the cilantro and the vinegar-no one noticed. Tooo good.

Renee' January 17, 2002

WONDERFUL RECIPE!! I didn't have ancho chile so I used chipotle instead. Only thing is that it doesn't tell you when to add the sugar. I added it in at the tomato stage--turned out great.

Dennis December 16, 2001

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