Costillas de Cerdo en Chile Colorado (Red Chilli Pork Ribs)
Pork ribs slow braised until sticky and tender in a guajillo and ancho sauce, with creamy pot beans on the side.
Made with Chile colorado sauce and Corn tortillas from masa harina and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 45
- LevelEasy
- Costabout £3.56 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Season the ribs all over with the salt.
- 2
Heat the oil in a large casserole over a high heat. Brown the ribs for 3 minutes on each side in two batches, then lift them out.
10 min - 3
Cook the sliced onion in the same pot for 4 minutes. Pour in your ready made chile colorado sauce (see the base recipe) and the water and bring to a simmer.
4 min - 4
Return the ribs to the pot, turning them in the sauce. Cover tightly and cook in the oven for 2 hours until the meat is soft and pulls cleanly from the bone.
120 min - 5
Warm your pot beans (see the base recipe) in a pan with a splash of their broth, and heat the corn tortillas (see the base recipe) in a dry pan for 20 seconds a side.
5 min - 6
Lift the ribs out, reduce the sauce on the hob for 5 minutes until glossy, then pour it over. Scatter with coriander and serve with the beans, tortillas and lime.
Tips
- Cover tightly so the ribs steam in the sauce and the meat stays moist.
- Skim off any orange fat that rises to the surface before serving.
- If the sauce is thin after braising, remove the ribs and boil it down hard for 5 minutes.
Storing and freezing
Cool and chill within 2 hours. Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use beef short ribs?
Yes. Use 1.2 kg beef short ribs and cook them for 3 hours at 150C until tender. Everything else stays the same.
Can I cook these in a slow cooker?
Yes. Brown the ribs, then cook with the sauce on low for 7 to 8 hours. Reduce the sauce on the hob at the end for a thicker finish.
How do I know the ribs are done?
The meat should be pulling back from the ends of the bones and a fork slides in without resistance. If not, give them another 20 minutes.
More made with chile colorado sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.