Chile-glazed country ribs (Costillas adobadas) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 380) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crusty chayote casserole with poblanos, corn and two cheeses (Chayote con rajas e elote); Classic Mexican fried beans with onions and garlic (Frijole refritos)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for beef broth. Marinate several hours to overnight.

  • kkmatti on September 14, 2024

    These were very lean and chewy. I might just not like country ribs. The chile glaze was very spicy and overtook the flavor of the meat. I would not choose to make this again.

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