Spicy pork ribs (Costillar de chancho picante) from The Chilean Kitchen: 75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More (page 97) by Pilar Hernandez and Eileen Smith

  • ground cumin
  • garlic
  • hot sauce
  • smoked paprika
  • dried Mexican oregano
  • St. Louis-style spareribs
  • EYB Comments

    Requires marinating overnight.

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

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

    Requires marinating overnight.

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