Costillas de Cerdo al Horno (Paprika-Roasted Pork Ribs)
Why this recipe works
- Smoky depth: Smoked paprika, garlic and olive oil form a simple rub that seasons the ribs deeply without masking the flavour of the pork.
- Tender roasting method: Cooking the ribs covered at a low temperature helps the meat soften before the final uncovered roast builds colour.
- Fresh finish: Lemon added after roasting lifts the rich pork and pan juices, keeping the dish balanced rather than heavy.
Get the most out of this recipe
Texture tips
- Remove the membrane: If the bone side has a tough membrane, peel it away before seasoning so the ribs are easier to cut and eat.
- Finish uncovered: The brief high-heat finish is what deepens the paprika colour and lightly crisps the edges after the covered roast.
- Watch the final roast: If the surface darkens too quickly, lower the oven to 200°C (390°F) and continue until the ribs are nicely coloured.
Ingredient notes
- Paprika choice matters: Smoked paprika gives the ribs their distinctive Spanish-style flavour; sweet paprika makes the dish gentler and less smoky.
- Crush the garlic well: Turning the garlic into a paste helps it blend evenly into the oil and paprika so the rub coats the meat smoothly.
- Add citrus at the end: Squeezing lemon over the cooked ribs keeps the flavour fresh and prevents the citrus from dulling during the roast.
Timing notes
- Mostly hands-off: The active work is short; most of the time is spent in the oven while the ribs slowly become tender.
- Rest before slicing: A brief rest helps the juices settle, giving cleaner slices between the bones and a juicier result.
- Serve after the finish: These ribs are best served soon after the high-heat roast, while the edges are still lightly crisp.
Make-ahead tips
- Season ahead: The ribs can be rubbed with the paprika mixture in advance and kept chilled until ready to roast.
- Reheat covered first: Reheat leftovers covered in a 180°C (355°F) oven until piping hot, then uncover briefly to refresh the edges.
- Freeze portions: Cooked ribs freeze well in portions; thaw thoroughly before reheating until piping hot throughout.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). If there is a tough membrane on the bone side of the ribs, peel it away for more tender results.
- In a bowl, mix the smoked paprika, fine sea salt and black pepper. Crush the garlic to a paste, then stir it in with the extra virgin olive oil to make a loose rub.
- Rub the mixture all over the pork spare ribs, working it into the meat. Set the ribs in a roasting pan and cover tightly with foil.
- Roast for 75 minutes, until the ribs are tender when pierced and the meat is pulling back from the bones. If you have a thermometer, aim for about 90°C (195°F) in the thickest part.
- Remove the foil and increase the oven to 220°C (430°F). Roast for 10 minutes to deepen the colour on the surface, turning once if needed for even browning.
- Squeeze the lemon over the ribs and rest for 5 minutes before slicing between the bones. Serve straight away, spooning any pan juices over the top.
Recipe notes
Tips
- For cleaner slices, rest the ribs loosely covered with foil so the juices settle before cutting.
- If the ribs are browning too quickly during the high-heat finish, drop the oven to 200°C (390°F) and extend the time by a few minutes.
- If serving vulnerable groups, cook pork until properly tender and piping hot throughout.
Substitutions
- Replace Smoked paprika with Sweet paprika for a milder, less smoky flavour.
- Replace Lemon with Lime for a sharper citrus finish.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat covered in a 180°C (355°F) oven until piping hot, then uncover for a few minutes to re-crisp the edges; freeze portions for up to 2 months.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
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