Pork Ribs in Salsa Roja

Costillas de Cerdo en Salsa Roja

One of the favorite chiles in central Mexico is the mild guajillo. They are used to perfection in this recipe for Aguascalientes style slow-simmered pork ribs in salsa roja.

Think of the sauce as a tangy chile based  BBQ sauce. It tastes really familiar and a bit unique at the same time. Preparation is simple enough for a weeknight dinner.

Mexican Pork Ribs Salsa in Roja

How to Make

Gather Your Ingredients

You will need 2.5 lbs. pork ribs, 6 guajillo chiles, 3 tomatoes, 1/2 head of garlic, 1/4 cup vinegar, 1/4 sugar and 2 to 3 tsps. salt.

Ingredients Pork Ribs in Guajillo Salsa Roja

Making the Sauce

Remove the seeds and veins from the chiles.

Guajillo Chiles for Salsa

Add the chiles, tomatoes, salt, vinegar, and 1 cup of water to your blender. Blend until smooth, about 1 minute.

Blending Guajillo Chiles for Salsa

Strain the salsa to remove the pulp.

Straining Guajillo Salsa

Your salsa is now ready to cook the ribs.

Guajillo Salsa Roja for Pork Ribs

Cooking the Ribs

Place your ribs in a large pot with just enough water to almost cover.

Boiling Pork Ribs

Add the garlic and bring to a boil then reduce to a simmer until all the water evaporates about 20 to 30 minutes.

Boiling Pork Ribs with Garlic

After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.

Cook until nicely browned, stirring every couple of minutes.

Browning Pork Ribs

Pour the salsa over the ribs. add the sugar. Stir to cover the ribs.

Adding Salsa Roja to Pork Ribs
Simmering Pork RIbs in Guajillo Salsa

Before cooking the salsa is a bright red. After cooking it turns a deep rich red.

Pork Ribs Cooking in Red Sauce

Cook until the salsa has reduced by half stirring every 5 minutes. It’s starting to look really good!

Provecho!

Mexican Pork Ribs in a Guajillo Salsa Roja
Mexican Pork Ribs Salsa in Roja
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4.38 from 8 votes

Pork Ribs in Salsa Roja Recipe

Mexican style slow-simmered pork ribs in a mild guajillo salsa roja popular around Aguascalientes. The sauce is like a tangy chile based BBQ sauce, familiar and a bit exotic at the same time.
Course Dinner
Cuisine Mexican
Keyword Mexican Pork Ribs, Pork Ribs Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 364kcal
Author Andrés Carnalla

Ingredients

  • 2.5 lbs. pork ribs
  • 6 guajillo chiles
  • 3 to matoes
  • 1/2 head of garlic
  • 1/4 cup vinegar
  • 1/4 sugar
  • 1 cup water
  • 2 to 3 tsps. salt

Instructions

Preparing the Guajillo Salsa

  • Remove the seeds and veins from the chiles.
  • Add the chiles, tomatoes, salt, vinegar, and 1 cup of water to your blender. Blend until smooth, about 1 minute.
  • Strain the salsa to remove the pulp.
  • Set aside until pork is browned.

Cooking the Ribs

  • Place your ribs in a large pot with just enough water to almost cover.
  • Add the 1/2 head of garlic and bring to a boil then reduce to a simmer until all the water evaporates, about 20 to 30 minutes.
  • After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.
  • Cook until nicely browned.
  • Pour the salsa over the ribs. Add the sugar. Stir to cover the ribs in salsa.
  • Cook until the salsa has reduced by half (about 20 minutes) stirring every 5 minutes.
  • Serve immediately.

Notes

Substitutions
You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.
Bigger Batches
The recipe makes 4 medium-sized portions. If you are a bigger eater or are cooking for a larger crowd this recipe is easy to double or triple to suit your needs.

Nutrition

Serving: 3ribs | Calories: 364kcal | Carbohydrates: 16g | Protein: 21g | Fat: 21g | Sodium: 430mg | Sugar: 14g

More Pork Recipes

More Guajillo Recipes

6 comments… add one
  • MadameGuillen

    Wonderful!! Delicious and easy!!

  • Rick Heilman

    Really good, authinic Mexican taste. Rich and very filling. Easy to make but takes far longer to reduce water and sauce than recipe indicates. First time using this chili and would prefer a spicier one. The gualilla peppers are a little fruity and almost no heat.

  • MIschelle Santiago

    My husband is from Mexico and LOVED this recipe. I used pork riblets, 6 guajillos , and will only use 2 tsp salt next time.

  • David

    I make something similar to this. I usually put the ribs on the grill to get some browning and then I cut them into individual ribs(or I have the butcher cut them across the bone to make 1-2″ pieces of ribs held together by the meat kind of like rib tips but without all the funky little pieces). I don’t boil them but the rest is more or less the same. I just cook it 2-4 hours until tender. I don’t like the texture of boiled ribs and it seems like a good chance to get the flavor into the ribs more.

    I’ve used canned enchilada sauce I got on sale and smoked paprika before when making a lot(40lb+) and it comes out really good too.

  • Leticia

    ¼ cup or ¼ tsp of sugar?

  • Nathaniel

    Really liked it. Want to make it again, but can’t decide what to serve with it. Ideas?

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