Costine, the small but delicious pork breast tips, are one of the highlights of every barbecue evening. With the right preparation, they become so tender that they literally fall off the bone. After extensive research, we have combined the best tips and techniques to bring you the ultimate costine recipe.

Ingredients for tender and juicy costine

For 4 people you need:

– 1 kg pork breast tips (costine)

– 150 ml apple juice

– 50 ml apple cider vinegar

– 2 tbsp brown sugar

– 1 tbsp paprika powder (sweet)

– 1 teaspoon cumin

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon coarse salt

– 1 teaspoon black pepper (freshly ground)

– 1 tbsp maple syrup or honey

– Optional: 1 teaspoon of cayenne pepper for a slight spiciness

Step 1: The marinade – the basis for flavor and tenderness

1. prepare the marinade: Mix the apple juice, apple cider vinegar, brown sugar, paprika powder, cumin, garlic powder, onion powder, salt and pepper in a bowl. If you like it a little spicier, add cayenne pepper.

2. marinate: Place the costine in a large bowl or freezer bag and cover them completely with the marinade. Leave to marinate in the fridge for at least 4 hours, ideally overnight.

Step 2: Low-temperature cooking – the path to tenderness

1. preparation: Preheat the oven to 120°C or prepare your grill for indirect grilling at low heat.

2. braise: Remove the costine from the marinade (set it aside) and place it in a heatproof dish or wrap it in aluminum foil. Add about 50 ml of the marinade to keep the meat moist during cooking. Cook the costine in the oven or grill for around 2.5-3 hours. Slow cooking ensures that the meat is tender and comes away from the bone easily.

Step 3: Grill for the perfect crust

1. heat up the grill: Preheat the grill to high direct heat.

2. prepare the glaze: Heat the marinade you have set aside and add maple syrup or honey. Brush the costine generously with the glaze.

3. grill: Place the costine directly over the embers for 2-3 minutes per side to give them a crispy crust. Turn them carefully as they are very tender.

Step 4: Serve and enjoy

Leave the costine to rest for 5 minutes after grilling to allow the meat juices to settle. Serve with a BBQ sauce, fresh bread and side dishes such as potato salad or a crispy green salad.

Tips for the perfect result:

– Measure the core temperature: The costine are perfect when they have reached a core temperature of around 85-90°C.

– Extra smoky flavor: Use smoker chips when grilling to give the costini an additional aroma.

– For lemon lovers: replace some of the apple juice with freshly squeezed lemon juice and grate some lemon zest into the marinade.

Conclusion

With this recipe, your costine will be butter-tender, juicy and aromatic – a real highlight for barbecue lovers. Slow cooking combined with a crispy finish ensures a perfect result. Be inspired and discover more barbecue ideas on Helvetic Barbeque.

E Guetä!