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Corliss

Jul 11, 2010, 3:20 PM

Post #1 of 17 (7288 views)

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costillas al vapor

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Anybody got a good and simple costillas al vapor recipe, for beef ribs, that I can do in the oven? For all I know, they are always cooked in the oven :) I've had them at a couple of restaurants and they are really good even with what I presume is local beef. I'd sure like to give it a try making them at home.

Rolly

Jul 11, 2010, 6:07 PM

Post #2 of 17 (7272 views)

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Re: [Corliss] costillas al vapor

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Take a look at this. It's for pork ribs, but could just as well be beef. I've done with with beef and it was great.

Rolly Pirate

Corliss

Jul 11, 2010, 8:41 PM

Post #3 of 17 (7253 views)

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Re: [Rolly] costillas al vapor

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wow that looks outstanding! Definitely sounds like it would be a winner with pork but I will give it a whirl with beef and let you know how it turns out!

Anonimo

Jul 12, 2010, 5:46 AM

Post #4 of 17 (7241 views)

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Re: [Corliss] costillas al vapor

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Please, don't get steamed up, my esteemed friend. :-)

But, "al vapor" means cooked with steam. How does this jibe with oven roasted ribs? Steamed makes me think of pressure cooking them. Could come out very tender, but also very unappealing.

Saludos,
Anonimo

Peter

Jul 12, 2010, 6:35 AM

Post #5 of 17 (7238 views)

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Re: [Anonimo] costillas al vapor

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When I saw the "al vapor" it made me wonder about that so assumed it must be cooked in the oven tightly wrapped in foil to start then exposing them to finish. There are some good methods of starting tough meats in a pressure cooker and finishing them in the oven or on an asador, purely by steam would seem to produce lackluster results.

Cooking a large batch of ribs by that method may be more room than my pressure cooker can accomodate so there is no shame and much to gain by pre-cooking the ribs in a large stock pot before finishing them in the oven. Before the final browning in the oven or asador they can be slathered in BBQ sauce and no need to worry about burning.

I admit that I was responding to you and have not read the method Rolly posted. I'll do that after I hit the "send" button.

(This post was edited by Peter on Jul 12, 2010, 7:03 AM)

chinagringo

Jul 12, 2010, 6:53 AM

Post #6 of 17 (7231 views)

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Re: [Peter] costillas al vapor

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From Emeril Lagasse, we have been using the following different recipe for Baby Backs:
Season ribs with favorite rub or mixture of spices. The ribs are then wrapped tightly in Saran Wrap - we wrap in both directions making sure of a tight seal. The ribs are then enclosed in a packet of heavy duty foil. The packets are then placed in an oven preheated to 325 for 30 minutes. After 30 minutes, we reduce the temp to 225 to 250 and leave in the oven for another 45 minutes. After removal from the oven, we open the packets and peal away what is left of the Saran Wrap and immediately apply a generous coating of our favorite BBQ sauce to both sides and reseal the aluminum packets. After a resting period, we transfer the ribs from the packets to a hot gas grill for a browning period on each side.

These ribs come out very tender and have plenty of flavor from the initial spices and the sauce!
Regards,
Neil
Albuquerque, NM

esperanza

Jul 12, 2010, 7:01 AM

Post #7 of 17 (7229 views)

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Re: [chinagringo] costillas al vapor

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Quote

...peel away what is left of the Saran Wrap...

Where did the rest of the Saran Wrap go? The thought of eating it, amalgamated into the ribs, gives me the willies. Frankly, I've never heard of wrapping anything in Saran Wrap and then putting it in the oven. I believe you, but still...

http://www.mexicocooks.typepad.com

chinagringo

Jul 12, 2010, 7:11 AM

Post #8 of 17 (7223 views)

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Re: [esperanza] costillas al vapor

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You are absolutely right about the Saran Wrap and I had the same feelings when I first saw Emeril do this recipe on GOOD MORNING AMERICA. The Saran Wrap tends to shrink back from around the ribs and it appears that the fat and juices prevent it from sticking to the ribs. There is no evidence of it bonding or sticking to the meat making it very easy to peel away.

Rather than describing this recipe as different, maybe I should have used strange or weird? I do know that the ribs are tender and very full of flavor.
Regards,
Neil
Albuquerque, NM

chinagringo

Jul 12, 2010, 7:35 AM

Post #9 of 17 (7220 views)

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Re: [esperanza] costillas al vapor

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As a follow-up, after searching I found the original recipe from Emeril:

http://abcnews.go.com/...criteria=&page=2

We have followed the recipe exactly but over the years have made modifications. The sauce in the recipe is quite good but hardly justifies the amount of work involved when cooking for two. I have used it when cooking for a group and it was very well received. Given the amount of time that the ribs spend on the grill, I am thankful to have a gas grill.
Regards,
Neil
Albuquerque, NM

Corliss

Jul 12, 2010, 8:50 AM

Post #10 of 17 (7207 views)

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Re: [chinagringo] costillas al vapor

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YES I have eaten barbacoa de res that is wrapped in little plastic bags and then foil. I thought it was some sort of special plastic bag they used. Each serving is individually wrapped. Places do this around here on Sundays, they cook the meat in those little packages in these big metal barrels. I always thought it was kind of odd the plastic didn't melt. It's always cooked in some red sauce in the bag along with some mix of spices they call Surtido that has oregano, cloves, bay leaves and a bunch of other stuff. I'm not crazy about the flavor, but the meat is always fall-apart tender.

Corliss

Jul 12, 2010, 8:53 AM

Post #11 of 17 (7204 views)

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Re: [chinagringo] costillas al vapor

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Chinagringo... I love chipoltle so this sounds great, but what do you think is in the "Chinese five spice powder?" I can guess maybe ground ginger? But what would be the other spices in the combo? I'm pretty sure I can't find it already premixed here.

Rolly

Jul 12, 2010, 8:57 AM

Post #12 of 17 (7201 views)

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Re: [Corliss] costillas al vapor

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To make 5 spice powder, look here: http://chinesefood.about.com/.../fivespicepowder.htm

Rolly Pirate

chinagringo

Jul 12, 2010, 9:47 AM

Post #13 of 17 (7189 views)

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Re: [Corliss] costillas al vapor

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While both of us really like Chinese food, neither of us care for the "heavy flavor" imparted by the Chinese five spice powder. Not sure of your location, but this spice can typically be found premixed. On the other hand, we do really like the sauce from the recipe! After some experimenting, I make a rub of sea salt, fresh ground multi-pepper mix and COSTCO Kirkland brand Sweet Mesquite Rub.
Regards,
Neil
Albuquerque, NM

Anonimo

Jul 13, 2010, 5:31 AM

Post #14 of 17 (7153 views)

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Re: [Corliss] costillas al vapor

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The little plastic bags sound like a modernization (probably to the detriment of the dish) of the ancient technique of making mixiotes, with the meat and seasonings in a pouch peeled from the inner pencas (leaves, more or less) of the maguey plant.

Mixiote picture here:
http://tinyurl.com/mixiote

Buen provecho,
Anonimo

Corliss

Jul 13, 2010, 5:40 AM

Post #15 of 17 (7151 views)

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