Craving tender, fall-off-the-bone pork ribs bathed in a vibrant, spicy roja sauce? Then look no further! This recipe for Costillas de Puerco en Salsa Roja delivers authentic Mexican flavor with surprising ease. Forget tough, dry ribs – this method guarantees juicy, succulent meat infused with the rich, smoky depth of the traditional red sauce. We'll guide you through selecting the perfect cut of pork ribs and building layers of flavor, resulting in a dish that's both impressive and satisfying. Imagine the aroma filling your kitchen…
Prepare to be amazed by how simple it is to achieve restaurant-quality Costillas de Puerco en Salsa Roja at home. This recipe breaks down the process into manageable steps, perfect for both seasoned cooks and enthusiastic beginners. Ready to transform ordinary pork ribs into an unforgettable culinary experience? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pot
- Pan
- Blender
Ingredients
- Pork spare ribs: 3 lbs
- Water: 7 cups
- Bay leaves: 2
- Peppercorns: 1/2 teaspoon
- Salt
- Oil
- Tomatoes (Roma): 8 + 1
- White onion: 1/4 of a small one
- Garlic cloves: 3
- Chile guajillo: 5
- Chile pasilla: 2
- Chile ancho: 6
- Oregano: 1 teaspoon
- Black pepper: 1/4 teaspoon
- Chicken broth: 1 1/2 tablespoons
Step-by-Step Instructions
Step 1. Boil the Ribs
- Set pot to medium-high heat. Add 3 lbs of pork spare ribs.
- Add 7 cups of water (enough to cover ribs), 2 bay leaves, 1/2 teaspoon peppercorns, and salt.
- Cover and cook until water dries and ribs start to fry (approximately 1 hour 50 minutes).
Step 2. Prepare the Salsa Roja
- Set pan to medium heat with oil. Fry 1/4 small white onion and 3 garlic cloves for 1 minute.
- Add 1 Roma tomato and fry for another minute.
- Add 5 cleaned Chile guajillo, 2 Chile pasilla, and 6 Chile ancho. Fry for 3 more minutes.
- Add 2 cups of water, cover, and cook for 5 minutes.
- Blend the salsa with 1 teaspoon oregano, 1/4 teaspoon black pepper, and 1 1/2 tablespoons chicken broth.
Step 3. Fry and Finish the Ribs
- Remove bay leaves from the ribs. Continue frying for a couple of minutes until ribs are well-fried.
- Remove excess oil from the ribs. Add the salsa, mix, cover, and cook for 5 more minutes.
Step 4. Serve
- Serve and enjoy!
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- Serve with buttery corn rice (recipe available on my page).
Nutrition
- N/A
FAQs
1. Can I use baby back ribs instead of spare ribs for this recipe?
Yes! Baby back ribs will work well, just adjust the cooking time slightly. They tend to cook faster than spare ribs, so keep a close eye on them and check for doneness earlier.
2. What can I do if my salsa roja is too thick or too thin?
If it's too thick, add a little water or broth to thin it out. If it's too thin, simmer it uncovered for a while longer to reduce the liquid.
Your incredibly flavorful Costillas de Puerco en Salsa Roja are now ready to be devoured! Serve them hot with your favorite sides for a truly unforgettable meal. Enjoy the delicious results of your culinary adventure!