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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 minutes
Cook Time40 minutes
Total Time50 minutes
Servings4 servings
Calories364kcal
AuthorAndrés Carnalla

Ingredients
2.5 lbs. pork ribs
6 guajillo chiles
3 tomatoes
½ head of garlic
¼ cup vinegar
¼ cup sugar
1 cup water
2 to 3 tsps. salt

Instructions
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 ½ 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.
Serve immediately.
Notes
Substitutions
You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.