Pork Spare Ribs in Salsa Roja
Crispy edged pork spare ribs slow simmered in a smoky roasted tomato Serrano salsa. Classic Mexican comfort food.
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
5 serranos = medium‑hot. Use fewer for mild, or add 1 jalapeño for gentle heat.
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.
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.
Tried this recipe?Let us know how it was!