Pork Ribs in Salsa Roja 

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Costillas de Puerco en Salsa Roja—or Pork Ribs in Red Salsa—is a traditional Mexican dish where tender pork ribs meet a smoky, spicy salsa roja bursting with flavor. 

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If you’re craving comfort steeped in culture, this is it. The ribs are braised until succulent, then browned in their own fat, releasing a mouthwatering aroma reminiscent of carnitas. 

The vibrant salsa, crafted from toasted chiles, roasted tomatillos, and tomatoes, weaves in earthy, smoky notes that elevate every bite. It’s simple, soulful, and undeniably Mexican.

Where Did This Dish Come From?

Like so many Mexican classics, Costillas de Puerco en Salsa Roja doesn’t have a fancy origin story tied to a single place or date—it’s a dish born in the homes of everyday people. 

Think central Mexico, where pork and chiles have been staples since pre-Hispanic times. The Aztecs revered chiles, and when the Spanish brought pigs to the New World, the two collided into recipes that still warm kitchens today. 

A few years back, my mom passed down her recipe to me—she’s always loved sharing her culinary wisdom. Now, I get to share it with you. We come from a tiny town in Michoacán, where she grew up in a rural corner with a skill for turning simple ingredients into incredible food.

Choosing the Perfect Pork Ribs

For Costillas de Puerco en Salsa Roja, the ribs you pick are everything. Keep in mind that cooking times may vary slightly depending on the cut, so plan accordingly as they simmer low and slow. Here’s my lineup of pork rib options: 

Ingredients 

• Pork Ribs: The star of the show! They soak up the salsa and turn out super tender after a good simmer.
• Guajillos, Ancho Chiles, and Chiles de Árbol: The soul of the salsa roja! Guajillos deliver a gentle, bright flavor, anchos weave in a sweet, smoky depth, and chiles de árbol turn up the fire. Together, they make that sauce well balanced.
• Bay Leaves: Warm undertones that tie everything together.
• Roma Tomatoes: Balances the chiles’ deep smoky flavors. 
• Tomatillos: A little tart and green, they give the salsa a zesty twist and a bit of body.
• White Onion: Lends a sharp sweetness that mellows out as it cooks.
• Garlic: Brings a punchy, savory bite—essential for that homemade Mexican taste.
• Cumin Seeds, Mexican Dry Oregano, Dry Thyme, and Cloves: Cumin seeds give a warm, nutty vibe, oregano brings a classic herbal note, thyme sneaks in a subtle earthiness, and cloves—just a pinch—offer a hint of sweet spice.
• Potatoes: They soak up the salsa and turn soft, making the dish more filling.
• Carrots: These add a gentle sweetness.

How To Make Pork Ribs in Salsa Roja

Cook the Ribs

• Cut spare ribs into large individual pieces (or other cuts into medium chunks). In a large pot, combine ribs, kosher salt, black pepper, garlic head, onion, bay leaves, and water. Bring to a boil over medium-high heat, then lower to medium-low, cover, and simmer gently for 25 minutes.

Toast the Salsa Ingredients

• Heat a dry cast iron skillet over medium-low. Toast guajillos, anchos, and chiles de árbol, turning constantly until aromatic (15-20 seconds)—don’t let them burn, and remove promptly. 
• Raise heat to medium, then roast tomatillos, tomatoes, onion, and garlic until charred and soft, turning as needed. Set aside. 
• Rinse chiles and soak in hot water for 5-10 minutes to soften.

• Stir ribs, tilt the lid to let some water evaporate, and simmer another 25-35 minutes or until tender.

Brown the Vegetables

• Heat 2 tablespoons of oil in a cast-iron skillet or pan over medium. Add diced potatoes and sliced carrots, season with salt and pepper, and cook until browned but not fully soft. Set aside.

Prepare the Salsa

• Blend soaked chiles, 2 cups of their soaking liquid, cumin, oregano, thyme, cloves, and roasted ingredients (peel garlic first) until smooth. Set aside.

Brown the Ribs

• Uncover the pot after ribs are tender. Increase heat to medium, letting remaining water evaporate.
• Remove garlic, onion, and bay leaves before it’s fully dry. Cook ribs in their own fat until browned, stirring occasionally, about 10-15 minutes.

Combine and Simmer

• Lower heat to medium-low. Remove excess fat from the pot if preferred. Stir in the salsa, then add the browned potatoes and carrots. Simmer gently, covered, for 10-20 minutes until vegetables are tender and sauce deepens in color.

Finish and Serve

• Adjust salt to taste. Serve hot with frijoles de la olla, salad, or Mexican rice, plus hot corn tortillas. Add a drizzle of lime juice for a fresh kick. 

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make these Pork Ribs in Salsa Roja.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.

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Variations: Every Family’s Secret Twist

No two pots of Costillas en Salsa Roja are exactly alike. In some homes, you’ll see potatoes or carrots tucked in with the ribs, turning it into a filling, cozy meal. Some folks add a tomato or two to the salsa for a fresh twist, while others stick to the chiles’ strong, pure flavor.

I’ve heard stories from Oaxaca about a rare trick—mixing in a bit of chocolate for a mole-style richness. For me, it’s all about roasting some ingredients until they’re nicely browned, bringing out that smoky taste that feels like home.

Want to try something new? Here are some add-ins: 

Give one a shot next time you’re cooking!

Pairing It Up!

This dish calls for the classics, and I’m all in for them. Warm corn tortillas are a must—perfect for scooping up the tender ribs and sauce or mopping up every last bit. 

A bowl of frijoles de la olla adds comfort, while Mexican rice and a simple salad cut through the richness, with a squeeze of lime to wake up all those flavors.

For drinks, nothing beats a chilled agua de jamaica—that tart, ruby-red goodness—or a creamy horchata to cool things down. Hosting a crowd? Serve both and let the party decide!

Why You’ll Fall in Love with this Dish

This isn’t just food—it’s a connection. To the land where chiles grow, to the hands that perfected it over centuries, to the table where my family argued and laughed over every bite. 

It’s spicy, tender, and messy in the best way. Whether you’re new to Mexican cooking or chasing a taste of home, this dish welcomes you in. So grab some ribs, fire up the stove, and let Costillas de Puerco en Salsa Roja tell you its story—one delicious bite at a time.

Storing

For the fridge, let it cool down, then place it into an airtight container—it’ll stay good for 3-4 days. 

If you’re saving it longer, pop it in the freezer instead. Use a freezer-safe container or bag, and it’ll hold up for about 2 months. 

FAQs : Your Questions Answered

Nutrition information is automatically calculated and intended as an approximation only.