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Pork Spare Ribs in Salsa Roja
You’ve Seen It Online, Now Make It at Home
If our sizzling pot of Pork Spare Ribs in Salsa Roja just hit your Reels, TikTok, or Facebook feed, bienvenidos! Grab the printable recipe below and bring the aroma of roasted tomato salsa to your own kitchen tonight.
A Quick History of Costillas en Salsa Roja
From rural ranch kitchens in Jalisco to bustling fondas in Mexico City, Pork Spare Ribs in Salsa Roja have long been a weekday staple. Inexpensive pork ribs are first par-cooked to render fat, then fried golden and finally simmered in a rustic salsa made on the comal or molcajete. This method wastes nothing, stretches meat for a crowd, and pairs perfectly with rice, beans, and a stack of warm tortillas.
Why You’ll Love This Recipe
- Triple-texture magic. Simmer-fry-simmer yields tender meat plus crispy edges.
- 30-minute salsa, 1-pot meal. Roast, grind, and pour. No bottled sauce needed.
- Budget-friendly cut. Spare ribs cost less yet taste luxurious when slow-cooked.
- Naturally dairy and gluten-free. Just meat, vegetables, and pantry spices.
Ingredient Spotlight
| Ingredient | What to Know |
|---|---|
| Pork spare ribs | Ask the butcher to cut into 2-inch sections for easier browning. |
| Roma tomatoes | Their low moisture roasts quickly for a thicker salsa. |
| Serrano chiles | Use about 5 chiles for medium heat. Adjust to taste. |
| Garlic and onion | Added twice — first to perfume the broth, then fresh for salsa depth. |
| Mexican oregano and bay leaf | Classic herb combo for pork stews. Do not skip. |
| Reserved pork broth | Adds body and ties the salsa and meat flavors together. |
Step-by-Step Overview
- Par-Cook Ribs. Cover ribs with water, garlic, and bay leaf. Simmer 20 minutes and skim foam.
- Render and Brown. Let water evaporate. Ribs fry in their own fat until golden.
- Roast Salsa Veg. Char tomatoes, serranos, and garlic on a dry comal.
- Grind Salsa. Mash in molcajete or pulse in blender with salt.
- Marry Flavors. Pour salsa over browned ribs with onion slices and oregano. Add 1 cup reserved broth.
- Slow Simmer. Cover and cook 40 minutes until ribs are fork-tender and salsa is thickened.
- Serve. Spoon with rice, beans, or tortillas and pour extra salsa over the top.
Pork Spare Ribs in Salsa Roja
Equipment
- 1 Large Dutch oven https://amzn.to/44lPk50
- 1 cast iron pan https://amzn.to/44p7kvs
- 1 Tongs
- 1 Molcajete or blender
- 1 Blender
Ingredients
- 3 lb pork spare ribs cut into 2‑inch sections
- 6 Roma tomatoes
- 5 serrano chiles see Tip 1
- 1 head garlic divided (2 cloves for salsa, rest for broth)
- ½ large white onion sliced
- 2 bay leaves
- 1 tsp Mexican oregano
- 3 ⅓ cups water
- 1 ¼ tsp kosher salt divided (plus more to taste)
- ½ tsp cracked black pepper
Instructions
- Rinse ribs and pat dry. Place in Dutch oven with 3 cups water, garlic cloves(save 2 for the salsa), bay leaves, 1 tsp salt. Bring to boil, skim foam; simmer 20 min.
- Remove 1 cup broth; reserve. Continue simmering until water evaporates and ribs begin to brown in rendered fat, turning for even color (~20 min).
- While ribs brown, roast tomatoes, serranos, and 2 peeled garlic cloves on a dry comal until blistered on all sides.
- Grind roasted veg and ¼ tsp salt in a molcajete until chunky (or pulse in blender).
- Add sliced onion to browned ribs; sauté 2 min. Stir in oregano, roasted salsa, and reserved broth. Season with pepper.
- Cover, reduce heat to low, and simmer 40 min, stirring occasionally, until ribs are tender and salsa coats the meat. Adjust salt.
- Serve hot with rice, beans, or warm tortillas, spooning extra salsa over each portion.
Notes
Consistency: If salsa thickens too much, splash in extra broth or water.
Make‑Ahead: Cook through Step 2, cool, and refrigerate up to 24 h. Reheat, then continue with salsa addition.
Storage and Make Ahead
- Refrigerate. Keeps 4 days in the fridge.
- Freeze. Store in airtight containers for up to 3 months. Reheat gently with a splash of broth to loosen.
Variations
- Less-spicy. Use 2 serranos plus 1 jalapeño.
- Pressure-cooker shortcut. Cook 25 minutes on high for the first 2 steps. Then sauté ribs before adding salsa.
- Adobo twist. Add 1 chipotle in adobo to the salsa for smoky heat.
FAQs
Can I use country-style ribs?
Yes, but reduce step 2 browning time. These ribs are leaner.
Do I need a molcajete?
A blender works well. Pulse for a rustic texture if desired.
How many servings?
About 6 hearty plates using 3 pounds of ribs.
Show Off Your Salsa Splash
Snap a photo of your Pork Spare Ribs in Salsa Roja, tag @HomemadeAlways, and share your saucy victory. Hungry for more? Pair these ribs with Mango Passion Fruit Agua Fresca or explore our Authentic Mole Poblano for a complete Mexican feast.
