Where have Fricasé de Costillitas en cazuela been all of my life? That is exactly what I said to myself after making this recipe and then taking the first bite! I was inspired to make these oh so tender baby back ribs after trying them at a local Cuban restaurant. So far I have made them three times and each time I mumble to myself, "Where have you been all of my life?" Now you might be asking yourself the same thing……
Fall-off-the-bone tender and bursting with flavor, Fricasé de Costilitas is an irresistible recipe that combines succulent baby back pork ribs that have been marinated in a vibrant marinade and then cooked in a delicate sofrito sauce, creating a meal that is both comforting and satisfying.
Let's start with how Julia Child defines a fricassée. She states a fricassée is half way between a sauté and a stew. A sauté has no liquid and a stew starts with a liquid. A fricassée sautés the meat first and then some liquid is added and simmered to finish. Just like Cuban Chicken Fricassée (Fricasé de Pollo) we are going to do exactly that.
We are going to sauté pieces of baby back ribs until a golden brown color is achieved on each section of ribs. Then, we are going to make a light sofrito sauce for the ribs to simmer in until fall-off-the-bone tender.
I say a light sofrito sauce because when making Cuban Chicken Fricassée the sauce is thicker and has the addition of potatoes. The sofrito sauce for these baby back ribs is much lighter and allows the ribs to really tenderize as they cook without potatoes. However, once again I like to make a lot because the next day when the flavors really combine the taste is amazing. I am all about cooking once and having leftovers or making 2 different meals out of one recipe.
If you are new to Cuban cooking this is a great recipe to start with. It has classic Cuban flavors in the sofrito. A sofrito is a base of onions, bell peppers and garlic. The second reason is that you essentially cannot overcook the meat because the ribs braise in a beautiful flavorful broth.
I am positive once you take your first bite of Fricasé de Costillitas (Baby Back Ribs Fricassée) you are going to be mumbling to yourself the same thing, "Where have you been all of my life?"
To create the perfect Fricasé de Costillitas, you will need a variety of ingredients that come together to create a symphony of flavors. Here's a list of the key components:
Let's dive into the step-by-step process of preparing the perfect Fricasé de Costillitas. Follow these instructions closely to achieve the best results:
Marinate the ribs: Start by marinating the pork ribs in a mixture of naranja agria, lime juice and garlic. Allow the ribs to marinate for at least 2 hours or, ideally, overnight in the refrigerator. This will infuse the meat with flavor and tenderize it.
Brown the ribs: Heat a large pot or Dutch oven over medium-high heat and add a splash of olive oil. Remove the ribs from the marinade, allowing any excess liquid to drip off, and brown them on all sides. This step adds depth of flavor to the meat.
Sauté the vegetables: Once the ribs are browned, remove them from the pot and set them aside. In the same pot, sauté onions and peppers until they are softened and slightly caramelized. This will add sweetness and depth to the sauce.
Create the sauce: Deglaze the pot with the wine. Stir in the tomato paste. Add tomatoes, seasonings and stock or broth. Stir well to combine all the flavors. Bring the sauce to a simmer.
Slow-cook the ribs: Return the browned ribs to the pot, making sure they are fully submerged in the sauce. Cover the pot and reduce the heat to low. Allow the ribs to simmer gently for 2 to 3 hours, or until they are tender and fall off the bone.
Adjust the seasoning: Taste the sauce and adjust the seasoning as needed.
The key to achieving fall-off-the-bone tenderness in your Fricasé de Costillitas lies in the cooking technique and a few additional tips. Here are some suggestions to ensure your ribs are tender and juicy:
By following these tips, you can ensure that your Fricasé de Costillitas turns out irresistibly tender, with meat that practically falls off the bone.
Fricasé de Costiliitas is a versatile dish that can be served in various ways, depending on your preferences and the occasion. Here are a few serving suggestions to inspire you:
Sharing is caring…..Below is a Pinterest ready photo.
When cooking baby back ribs the membrane or silver skin needs to be removed. Watch the video below for easy instructions on how to remove it.
[embed]https://youtu.be/ZM2l2xr0Zhc[/embed] [convertkit_form form="2386637"]Fricasé de Costillitas are Cuban style tender baby back ribs slow cooked in a delicate sofrito until they are fall of the bone tender.
Remove the membrane or silver skin from the baby back ribs. This needs to be done for a more tender cook. Then cut the rack of ribs into sections of 2 bones each. Salt and pepper both sides of ribs. I like to use kosher salt when seasoning meat.
Smash or mince the garlic. In a bowl or ziplock bag add garlic, naranja agria and lime juice. 
Add ribs to marinade and let the ribs marinate for 2 hours. 
While the ribs are marinating, prep the rest of the ingredients.
Chop the bell pepper. Chop the onion. Smash or mince the garlic. 
Purée the cherry tomatoes. 
After the ribs have been marinated, heat 4 tablespoons of olive oil in a large pot on medium high heat.
Remove ribs from marinade and brown each rib section on both sides. When browned remove and reserve on a plate. Do not overcrowd the ribs while browning. Cook in batches if necessary.
Don't worry about any browned bits left in the pot. 
In the same pot sauté the onions and bell peppers for a few minutes. When the onions and peppers start to soften add the smashed or minced garlic. Cook for 2-3 minutes until fragrant. 
Next, deglaze the pan with the vino seco (white wine) and scrape up all of the browned bits and stir. In the center of the pot add the 2 tablespoons of tomato paste and stir.
Stir in the puréed cherry tomatoes. 
Next, add 1 teaspoon salt, 1 teaspoon garlic powder, 2 tablespoons cumin and 1 bay leaf. Stir in 32 oz of chicken stock. Let sauce simmer on medium heat for 5-10 minutes to let the flavors combine. Taste sauce and adjust salt and seasoning if needed. 
Add the ribs back into the fricasé and bring to a boil. After a boil is reached, reduce heat to low. Put a lid on and continue cooking for another 2-3 hours.
Ribs are done when completely tender. Serve with beans and rice.