Costillar frito is a Peruvian dish of lamb ribs seasoned with garlic, cumin, and lime, fried or seared until crispy outside and juicy inside. It’s a traditional dish from the Peruvian highlands, where lamb is a prized meat in home cooking and at food fairs.
It comes together fairly quickly once the meat is seasoned, since the rib cut is thin and cooks through in a short time until fully browned.
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Peruvian Costillar Frito
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring lamb ribs, adapted for a home kitchen with clear measurements.
Ingredients
- 1 kg lamb ribs
- 20 g minced garlic (1 tablespoon)
- 5 g ground cumin (1 teaspoon)
- 60 ml vegetable oil (1/4 cup)
- 30 ml lime juice or chicha de jora (2 tablespoons)
- Salt to taste
- Pepper to taste
Preparation
- Season the meat, cut the ribs into portions and season with minced garlic, cumin, salt, and pepper. Let rest for 20 minutes.
- Marinate, drizzle the ribs with lime juice or chicha de jora and let rest a few more minutes before cooking.
- Fry, heat the oil and fry the ribs in batches until golden and crispy outside and fully cooked inside.
- Serve, let rest briefly and serve hot with potatoes, mote, corn, or salsa criolla.
Chef’s Tips
- Let the ribs marinate long enough to fully absorb the seasonings.
- Fry in small batches so the oil stays hot and the meat turns out crispy.
- Let the ribs rest a few minutes before serving so the juices redistribute.
Traditional Variations
Some families marinate the ribs with chicha de jora instead of lime, giving them a deeper, slightly sweet flavor.
There are also versions that grill the ribs instead of frying them, giving a smokier result.
How to Serve
Serve hot, freshly fried, as a main course at family lunches and food fairs in the Peruvian highlands.
Recommended Pairings
- Boiled or fried potatoes
- Mote
- Salsa criolla
Did You Know?
Lamb ribs are one of the most prized cuts in the Peruvian highlands, where raising sheep has been a traditional activity in high-Andean communities for centuries.
Frequently Asked Questions
It's a Peruvian dish of lamb ribs seasoned with garlic, cumin, and lime, fried until crispy outside and juicy inside. It's a traditional dish from the Peruvian highlands, where lamb is a prized meat in home cooking and at food fairs.
Yes, it's best to season the ribs several hours ahead or the night before, so the flavors fully absorb before frying.
It's usually served with boiled or fried potatoes and a fresh salad or salsa criolla, in the style of fried meats in Peruvian cuisine.
