This pork ribs recipe will have you licking the plate for every last drop. It’s really that good! The ribs are simmered in a delicious and flavorful mexican red salsa made from tomatoes and dried chilies. Pork ribs in a salsa roja are always a crowd pleaser!
So I’m totally obsessed at the moment with Mexican pork ribs.
I can’t get enough of them.
They’re so easy to make.
Once you see how easy they are you’ll want to make them all the time!
The red sauce they’re simmered in is out of this world delicious.
It may even be my favorite part of this recipe!
Pork ribs served with white rice and some corn tortillas and you have the perfect meal.
Just looking at the photos makes me want to cook more!
It’s made from two types of dried chilies. Guajillo and Morita chilies.
The morita chili is what gives the salsa a smoky and slightly spicy flavor.
The morita chili is one of my favorite dried chilies to use. I love it’s distinct smoky and spicy flavor.
I think it pairs very well with pork recipes such as these pork chops.
The morita chili is also used in my salsa macha.
If you’re not familiar with dried chilies Curious Cuisiniere has a whole guide on Mexican dried chilies that you’ll find very helpful.
I know when I first started cooking mexican food I was very overwhelmed with all the different types of dried chilies.
I didn’t know how I was supposed to use each type of chili.
So if you’re new to cooking Mexican food definitely check out that guide! It will help you a lot!
Pork Ribs Recipe Steps
For this recipe you’ll need 2 lbs of pork ribs. I got mine from my nearest Latin American grocery.
Put the ribs in a pot along with 3 cloves of garlic, 1/4 piece of an onion and 1 tsp of salt.
Cover the ribs with about 2 cups of water.
It’s not necessary for the ribs to be completely covered in water.
Bring the ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water is about gone.
Once the water is gone the ribs will continue to cook in it’s own fat that was released while they were boiling.
Let the ribs brown in their fat.
Salsa Roja ( Red Salsa) Steps
While the ribs are simmering it’s time to make the red salsa.
Put 7 guajillo chilies, 3 morita chilies and 3 roma tomatoes in a pot.
This is not a very spicy salsa. If you want spicy pork ribs I suggest you add a few arbol chilies to the salsa.
Cover with water and bring to a boil over medium heat. Boil for about 10 minutes.
Then transfer the chilies and tomatoes to a blender. Add 1/4 a piece of white onion, 2 garlic cloves and 1 1/2 cup of the water used to boil the chilies to the blender.
Blend the salsa. Then set aside.
Strain the salsa over the ribs using a mesh strainer.
Use a spoon to help push the salsa through.
Add salt to taste to the salsa. Give it a stir. Then cover and simmer on low for about 20 minutes.
After simmering, the salsa will turn a slightly darker color.
Serve the ribs with a simple side of white rice and warm corn tortillas of course.
These Mexican pork ribs are just as delicious the next day!
I love heating them up for lunch.
They’re very addicting though. I once made them three times in one month!
I usually don’t eat that much pork but these ribs are seriously so good that I couldn’t help myself.
Mexican Style Ribs
Mexican style ribs make for a great dinner any night of the week as they don’t take long to make.
And most of it is hands off.
The ribs and red salsa are so amazing that all they really need to accompany it is some simple white rice and some corn tortillas to help sop up the crazy delicious salsa.
I really hope you enjoy this recipe. It’s one of my favorites!
Don’t forget to give it a rating below.
Thank you for visiting!
Pork Ribs Recipe
These pork ribs are simmered in an amazing red salsa that will have you licking your fingers!
For the ribs
- 2 lbs pork ribs
- 1 tsp salt
- 3 cloves garlic
- 1/4 white onion piece
For the Salsa Roja
- 7 guajillo chilies
- 3 morita chilies
- 3 roma tomatoes
- 1/4 white onion piece
- 2 cloves garlic
For the Ribs
Put ribs, salt, garlic cloves and onion in a pot. Cover with about 2 cups of water.
Bring ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water is gone.
Once the water is gone. The ribs will continue to cook in their own fat,
Let the ribs brown in their own fat.
For the Salsa Roja
Put the chilies and tomatoes in a pot and cover with water.
Bring to a boil over medium heat.
Boil for about 10 minutes.
Transfer the chilies and tomatoes to a blender. Add the onion, garlic cloves and 1 1/2 cups of the water used to boil the chilies to the blender.
Blend the salsa well.
Strain the salsa over the ribs using a mesh strainer. Use a spoon to help push the salsa through the strainer.
Salt the salsa and ribs to taste. Stir it. Then cover and simmer on low for about 20 minutes.
Serve with white rice and corn tortillas.