← Nouns Cooking · Mexican

Ingredients

• 1.2 kg pork ribs, cut into single ribs or short pieces
• ½ white onion
• 2 cloves Garlic
• 2 Bay leaves
• 1½ tsp salt, plus more to taste
• 5 Dried guajillo chillies, stems and seeds removed
• 300 g ripe tomatoes (about 2)
• ½ white onion, in chunks
• 2 cloves Garlic
• 1 tsp dried Mexican oregano
• ½ tsp Cumin
• 1 tbsp white or cider vinegar
• 1 tsp Sugar
• 2 tbsp Vegetable oil

Method

1. Put the ribs in a pot with the onion half, 2 garlic cloves, bay leaves and salt and cover with water. Simmer for 50–60 min, skimming now and then, until the meat is tender but still on the bone. Keep 500 ml of the broth.
2. While the ribs cook, toast the guajillos in a dry pan for 20–30 seconds per side until they smell fruity, then soak them in hot water for 15 min.
3. Blend the drained chillies with the tomatoes, onion chunks, garlic, oregano, cumin, vinegar, sugar and 250 ml of the rib broth until smooth. Strain.
4. Drain the ribs well. Heat the oil in a wide frying pan over medium-high heat and brown them for 8–10 min, turning, until golden.
5. Pour in the sauce and fry for 5 min, stirring, then add 250 ml more broth. Simmer for 15–20 min, turning the ribs, until the sauce is thick and clings to them. Season and serve with rice, beans and tortillas.

Tips

• Ask the butcher to saw a rack across the bones into 4–5 cm strips; they’re easier to brown and eat.
• Pasilla chillies are a classic swap for guajillos and give a darker, more raisiny sauce.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Maricruz Avalos