📝 About This Recipe
This soul-warming Mexican classic features succulent pork ribs braised until tender in a vibrant, complex red chile sauce. Drawing from the deep culinary traditions of Central Mexico, the sauce balances the smokiness of Guajillo chiles with the earthy sweetness of roasted tomatoes and aromatic spices. It is a quintessential 'platillo casero' that transforms humble ingredients into a rich, velvety masterpiece perfect for Sunday family gatherings.
🥗 Ingredients
The Pork
- 3 pounds Pork spare ribs (cut into individual ribs or 2-inch pieces)
- 2 cups Water (for the initial braise)
- 1/2 piece White onion (left whole for flavoring the meat)
- 3 cloves Garlic (smashed)
- 2 pieces Bay leaves (dried)
- 1 tablespoon Salt (plus more to taste)
The Red Salsa Roja
- 6-8 pieces Guajillo chiles (stemmed and seeded)
- 2 pieces Ancho chiles (stemmed and seeded for depth)
- 4 large Roma tomatoes (ripe)
- 3 cloves Garlic (peeled)
- 1/2 teaspoon Cumin seeds (or ground cumin)
- 4-5 pieces Black peppercorns (whole)
- 1 teaspoon Mexican oregano (dried)
- 1 tablespoon Vegetable oil (if needed for frying)
👨🍳 Instructions
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1
Place the pork ribs in a large, heavy-bottomed pot or Dutch oven. Add 2 cups of water, the half onion, 3 smashed garlic cloves, bay leaves, and 1 tablespoon of salt.
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2
Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 40-45 minutes, or until the water has evaporated and the meat is tender but not falling off the bone.
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3
While the meat simmers, prepare the chiles. Lightly toast the Guajillo and Ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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4
Place the toasted chiles in a bowl of hot water and let them soak for 15 minutes until soft and pliable.
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5
In the same skillet, roast the tomatoes and the remaining 3 garlic cloves until the tomato skins are charred and the garlic is softened.
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6
In a blender, combine the soaked chiles (discard soaking water), roasted tomatoes, charred garlic, cumin, peppercorns, and oregano. Add 1 cup of fresh water and blend until completely smooth.
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7
Strain the salsa through a fine-mesh sieve into a bowl to remove any bits of chile skin, ensuring a velvety texture. Set aside.
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8
Back to the pork: Once the water has evaporated from the pot, the ribs will begin to fry in their own rendered fat. Remove the boiled onion, garlic, and bay leaves.
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9
Continue to cook the ribs in the pot, stirring occasionally, until they are golden brown and crispy on all sides (about 10 minutes). If the pork is too lean, add a tablespoon of oil.
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10
Carefully pour the strained salsa roja over the browned ribs. It may splatter, so lower the heat first.
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11
Stir well to coat the meat. Bring to a gentle simmer and cook uncovered for another 15-20 minutes. The sauce should thicken and darken slightly, clinging beautifully to the ribs.
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12
Taste and adjust seasoning with more salt if necessary. The pork should now be 'fork-tender' and the sauce rich and aromatic.
💡 Chef's Tips
Don't skip straining the sauce; it’s the difference between a rustic dish and a professional, silky finish. If you prefer more heat, add 2-3 toasted chiles de árbol to the blender mix. For the best flavor, allow the pork to fry thoroughly in its own fat until deep golden brown before adding the sauce. If the sauce becomes too thick during the final simmer, splash in a little chicken broth or water to reach your desired consistency. Mexican oregano is different from Mediterranean oregano; it has citrusy notes that are essential for an authentic flavor profile.
🍽️ Serving Suggestions
Serve alongside a generous portion of Mexican red rice (Arroz Rojo) to soak up the extra sauce. Warm corn tortillas are a must for making mini-tacos with the tender rib meat. A side of creamy refried beans topped with queso fresco balances the acidity of the red salsa. Pair with a cold glass of Hibiscus tea (Agua de Jamaica) or a crisp Mexican lager. Garnish with thinly sliced white onions and fresh cilantro for a pop of brightness.