Costillas al Pastor (Sticky Pastor Pork Ribs)
Slow roasted pork ribs coated in smoky pastor marinade and finished with a hot sticky glaze, served with pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 20
- LevelEasy
- Costabout £1.43 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Remove the thin membrane from the back of each rack by sliding a knife under it and pulling. Spoon 50 g of the marinade into a clean bowl for glazing and keep it chilled.
- 2
Rub the remaining ready made al pastor marinade (see the base recipe) over the ribs. Cover and chill for at least 6 hours or overnight.
- 3
Heat the oven to 160°C (140°C fan). Wrap each rack tightly in foil on a baking tray, with the pineapple wedges tucked alongside. Roast for 2 hours until the meat is very tender and pulling back from the bones.
120 min - 4
Raise the oven to 220°C (200°C fan). Carefully unwrap the ribs and brush with the clean reserved marinade.
- 5
Roast uncovered for 15 to 20 minutes, brushing once more, until sticky and charred at the edges.
18 min 20 s - 6
Rest for 10 minutes. Cut into portions and serve with the pineapple, pickled onions, coriander and lime wedges.
Tips
- Keep a clean portion of marinade back for glazing. Never brush on marinade that has touched raw meat once the ribs are cooked.
- Wrap tightly. Steam trapped in the foil is what makes the meat tender.
- Test with a fork. The meat should be nearly falling off the bone before glazing.
- Finish on a barbecue for a smoky edge.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Freeze portions for up to 2 months. Reheat in a hot oven until steaming hot all the way through.
Questions
Can I cook the ribs on a barbecue?
Yes. Cook wrapped in foil on the barbecue over indirect heat for 2 hours, then unwrap and finish over direct heat to glaze.
Do I need to remove the membrane?
It is best removed. It is chewy and stops the marinade soaking in, but the ribs are still edible if you leave it.
Is it gluten free and dairy free?
Yes. Pork ribs, pineapple, the marinade and pickled onions contain no gluten, dairy, egg or nuts.
More made with pickled red onions (cebollas encurtidas)
Torta de Pollo con Rajas y Aguacate (Chicken, Pepper and Avocado Torta)
NFHPPulpo Adobado a la Parrilla (Grilled Adobo Octopus)
DFEFNFPoc Chuc (Yucatecan Grilled Pork with Sour Orange)
DFEFNFTacos de Plátano Macho y Frijol Negro (Plantain and Black Bean Tacos)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.