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Costillas American Style Flavored Pork Ribs originated in Spain, made with whole racks of pork ribs paired with a sauce featuring tomatoes, sugar, vinegar, spices, and a smoky flavor. The pork ribs come as a single frozen rack. Once cooked, they can be cut along the bone, making them suitable for family dinners, party sharing, festive gatherings, and outdoor barbecues.
The product is already seasoned with an American-style sauce, so there's no need for lengthy marinating after thawing. By slow-baking in an oven until cooked through, then charring the surface at high heat, you can achieve rich, saucy, and slightly charred American-style ribs.
These Costillas frozen pork ribs use Spanish pork, complemented by a tomato-based sauce, sugar, vinegar, glucose and fructose syrup, spices, and a smoky flavor seasoning. The sweet and tangy sauce perfectly blends with the savory pork ribs, ideal for those who enjoy American barbecue flavors.
The whole rack design is suitable for ovens, barbecue grills, and large air fryers. After cooking, it can be served as a whole rack or cut into individual portions along the bone, to be enjoyed with fries, mashed potatoes, corn, salad, roasted vegetables, or pasta.
The packaging suggests preheating the oven to 250°C, then cooking at 200°C for approximately 45 minutes, and finally grilling or broiling the surface until golden brown. The transparent plastic packaging must be removed before cooking.
| Item | Packaging Information |
|---|---|
| Brand | Costillas |
| English Name | American Frozen Pork Ribs |
| Suggested Chinese Name | 西班牙美式醬香豬肋骨 (Spanish American Style Flavored Pork Ribs) |
| Packaging Form | One whole rack |
| Net Weight | Packaging only states "1 piece", no fixed weight in grams |
| Origin | Spain |
| Manufacturer | Hermanos Moran, S.L. |
| Production Region | Pinto, Madrid, Spain |
| Hong Kong Distributor | Dah Chong Hong Limited |
| Storage Temperature | -18°C |
| Recommended Baking Temperature | Preheat to 250°C, cook at 200°C |
| Recommended Baking Time | Approximately 45 minutes |
| Serving Suggestion | Must be thoroughly cooked |
| Best Before Date | Refer to packaging |
The product does not state a fixed weight. Online stores should not self-add "1 kg" or other weights; they should use actual weighed values, supplier specifications, or state "one piece per pack, variable weight."
Pork ribs, water, salt, glucose, emulsifying salts, antioxidants, and preservatives.
Food additives listed on the packaging include E451, E452, E450, E301, E331, E250, and E262; some specific numbers are small in the photo, so the full ingredient list should be based on the supplier's original product specification for official publication.
Tomatoes, sugar, vinegar, glucose and fructose syrup, modified corn starch, salt, color E150d, stabilizers E412, E410 and E417, flavorings, preservatives E211 and E202, and smoke flavoring.
Since the product already contains sugar, salt, tomato sauce, and smoke flavoring, it typically does not require a large amount of additional salt or strong sauces during cooking.
Per 100g:
| Nutrient | Per 100g |
|---|---|
| Energy | 215 kcal / 898 kJ |
| Protein | 14 g |
| Total Fat | 17 g |
| Saturated Fat | 6.7 g |
| Trans Fat | 0 g |
| Carbohydrates | 2.7 g |
| Sugar | 2.7 g |
| Sodium | 610 mg |
The above values are as indicated on the packaging. Pork ribs include bones, and the actual edible meat portion will vary depending on the bone-to-meat ratio of each product, so the total nutritional intake for the entire pack cannot be directly calculated solely from the total weight on the packaging.
The product packaging indicates 14g of protein per 100g. Pork can serve as a source of animal protein in daily diets, but the actual edible amount should exclude the inedible bone portion.
Each 100g contains 17g of total fat and 6.7g of saturated fat. Pork ribs naturally have a layer of fat, and some oil will render out during cooking. When baking, a roasting rack can be used to allow some fat to drip into the tray, and pairing with vegetables or salad can balance the meal.
Each 100g contains 2.7g of carbohydrates, all 2.7g of which are listed as sugar. The sugar primarily comes from the sugar, glucose, and fructose syrup in the sauce.
Since the sauce contains sugar, it can caramelize easily when grilled at high temperatures. It is recommended to cook the ribs gently until done, and then char the surface at high heat at the end.
Each 100g contains 610mg of sodium, which is about 30.5% of the recommended daily intake limit of 2,000mg for adults set by the Hong Kong Centre for Food Safety. Consuming 200g would provide approximately 1,220mg of sodium, not including additional sauces and side dishes.
It is recommended not to add a large amount of extra salt, soy sauce, or high-sodium barbecue sauce during cooking, and to pay attention to the overall portion consumed. Hong Kong Centre for Food Safety Nutritional Labeling Information
Different oven powers, rack weights, and thicknesses will affect the cooking time. 45 minutes is only a starting point and does not replace checking the internal temperature.
If you prefer a more tender texture, use the following method:
This method helps prevent the sauce from burning too early while ensuring the ribs cook evenly.
A whole rack of pork ribs might not fit in a typical home air fryer. After fully thawing, you can use a knife suitable for raw meat to cut it along the bones:
Cooking time will vary depending on the size, thickness of each rib, and the power of the air fryer.
Due to the sugar content in the sauce, it's not advisable to place the ribs directly over high flames for an extended period at the beginning.
This product is labeled as frozen pork ribs, not a ready-to-eat product, and must be thoroughly cooked.
The Hong Kong Centre for Food Safety recommends that the internal temperature of pork reaches at least 75°C and is maintained for a minimum of 30 seconds. A food thermometer should be inserted into the thickest part of the meat, avoiding direct contact with bones, as this may result in inaccurate readings. Hong Kong Centre for Food Safety Pork Handling Guidelines
If there is still red raw meat, blood, or pink juice after cutting, continue heating.
If using cold water thawing, the packaging must remain sealed, and use running cold water. Cook immediately after thawing.
It is not recommended to thaw at room temperature, in hot water, or in direct sunlight. For more information on handling frozen meat, refer to the Hong Kong Centre for Food Safety.
The packaging ingredients include various seasonings, stabilizers, and "flavorings," but the existing photo does not clearly show a complete allergen statement.
If intended for formal retail, it is recommended to obtain from the supplier:
Until written confirmation is obtained from the supplier, it should not be advertised as "gluten-free," "preservative-free," "natural smoke flavor," or "ready-to-eat."
The packaging clearly indicates the origin is Spain. "American Style" refers to the American-style sauce and cooking style, not that the product originated in America.
Yes. The product already contains tomato, sugar, vinegar, glucose and fructose syrup, salt, seasonings, and smoke-flavored sauce.
They should not be considered cooked or ready-to-eat. The packaging requires heating for approximately 45 minutes, so they should be treated as frozen pork ribs that need thorough cooking.
The packaging only states "Net weight: 1 piece," without a fixed weight in grams. Online stores should sell based on actual weighed values or the weight range provided by the supplier.
Not recommended. A whole rack of ribs is thick, and cooking directly from frozen might lead to overcooked exterior while the center hasn't reached a safe temperature. It's best to thaw completely in the refrigerator first.
Yes, but typically the whole rack needs to be cut into pieces suitable for the air fryer basket. When using an air fryer, the internal temperature must still reach 75°C.
The ingredients contain sugar, glucose, and fructose syrup, which caramelize and brown quickly at high temperatures. It's recommended to cook at low to medium heat first, then char the surface at high heat at the end.
Since the weight of each piece is not fixed, it's difficult to calculate precisely. Generally, you can estimate about 2 to 4 ribs per adult, and adjust based on side dishes and appetite.
Main image:
Costillas Spanish American Style Flavored Whole Frozen Pork Rib Rack product packaging
Cooked food image:
Baked American-style flavored pork ribs with charred surface served with straight-cut fries
Barbecue image:
Spanish Costillas American-style pork ribs at a barbecue party
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Long-tail keywords:
Costillas、Spanish Pork、American Ribs、Whole Rack、Frozen Meat、BBQ Grilling、Oven Cooking、Party Food、Smoked Flavor、HK Cold Delivery
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