Costela BBQ
Slow-cooked pork ribs with barbecue sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Brazilian barbecue, or churrasco, has its roots in the gaucho traditions of Southern Brazil. Gauchos, nomadic cowboys, would roast large cuts of meat over open fires. Over time, this practice evolved, incorporating various meats, seasonings, and cooking techniques, eventually leading to the popular Costela BBQ, slow-cooked ribs.
Costela BBQ is deeply ingrained in Brazilian culture, often associated with family gatherings, celebrations, and social events.
Churrascarias
Churrascarias, or Brazilian steakhouses, are a prominent feature of Brazilian cuisine and culture. They offer a wide variety of grilled meats, including Costela BBQ, served rodizio-style (all-you-can-eat) by passadores (meat waiters).
Sunday Gatherings
Cooking Costela BBQ is often a communal event, particularly on Sundays. Families and friends gather to share food, drinks, and conversation while the ribs slowly cook, making it a cherished tradition.
Regional Variations
While Costela BBQ is popular throughout Brazil, regional variations exist. Some regions might use different cuts of ribs or unique barbecue sauce recipes, reflecting local culinary preferences.
Costela BBQ is characterized by its rich, smoky, and savory flavors, enhanced by a sweet and tangy barbecue sauce.
The primary flavor profile comes from the pork ribs, which are typically cut into large sections. The slow cooking process renders the fat, resulting in incredibly tender and juicy meat. The barbecue sauce, a blend of sweet, tangy, and smoky elements, complements the pork. Common ingredients include ketchup, vinegar (often apple cider vinegar), brown sugar or molasses, Worcestershire sauce, spices like paprika and garlic powder, and liquid smoke.
Choosing the Right Ribs
Spare ribs or baby back ribs are commonly used for Costela BBQ. Look for ribs with good marbling and a thick layer of meat.
Low and Slow Cooking
The key to tender ribs is to cook them low and slow. Maintain a consistent temperature of around 225-250°F (107-121°C) for several hours, allowing the collagen to break down.
Wood Smoke
Adding wood smoke enhances the flavor of the ribs. Hickory, applewood, or pecan wood are popular choices.
Barbecue Sauce Application
Apply the barbecue sauce during the last hour of cooking to prevent it from burning. Baste the ribs every 15-20 minutes for a glossy finish.
Resting the Meat
Allow the ribs to rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
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