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
Servings: 4 servings
- 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.
You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.
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