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Pork Ribs in Salsa Roja

Pork Ribs in Salsa Roja 

5 from 3 votes
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. 
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Ingredients

Meat 

  • 3 lbs pork ribs, spare or short, bone in
  • 1 tsp kosher salt 
  • 1/2 tsp black pepper, ground 
  • 1 head garlic, slice the end off 
  • 1/2 white onion 
  • 2 bay leaves
  • 1 cup water 

Red Salsa 

Veggies

  • 2 potatoes, medium diced
  • 3 carrots, medium sliced
  • To taste kosher salt 
  • To taste ground black pepper 

Other Ingredients 

  • Lime juice 
  • Avocado oil as needed 
  • Salt as needed 

Instructions

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. 
Course: Main
Cuisine: Mexican
Keyword: Mexican Stew, Ribs in Salsa, Stew