Mexican Pork Ribs Salsa in Roja
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4.2 from 5 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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: Mexican
Keyword: Mexican Pork Ribs, Pork Ribs Recipe
Servings: 4 servings
Calories: 364kcal
Author: Andrés Carnalla


  • 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


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.


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.


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