Costillas de Puerco en Salsa Roja con Arroz Verde (Pork Ribs in Red Sauce)
Spare ribs simmered until tender in red chilli sauce, served with fresh, zesty coriander and lime rice.
Made with Red enchilada sauce and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 10
- LevelEasy
- Costabout £4.90 a head
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 oil in a large heavy pan over a medium-high heat. Brown the ribs in batches for 3 to 4 minutes a side, until golden. Lift out.
10 min - 2
Cook the onion and garlic in the pan fat for 4 minutes until soft.
4 min - 3
Return the ribs. Add your ready made red enchilada sauce (see the base recipe), the water and the salt. Bring to a simmer, cover and cook gently for 1 hour 15 minutes.
75 min - 4
Add the carrots and simmer, partly covered, for 25 minutes more, until the ribs are tender and the meat pulls from the bone.
25 min - 5
Skim off any excess fat and taste. The sauce should be thick and glossy.
- 6
Warm your ready made cilantro lime rice (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through. Serve the ribs and sauce with the rice and fresh coriander.
4 min
Tips
- Ask the butcher to cut the ribs into single bones so they fit the pot and take the sauce.
- Skim the fat at the end. Chill the sauce and the fat lifts off easily if you have time.
- If the ribs are not tender after the time, simmer for another 15 minutes.
Storing and freezing
Cool within 2 hours and refrigerate for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through. Reheat rice only once.
Questions
Can I oven bake the ribs instead?
Yes. Cover the pot and cook at 160C (140C fan) for 2 hours, until the meat is tender and falling off the bone.
What can I serve with it?
Warm tortillas, pot beans, a crisp salad or pickled red onions all go well. The lime rice gives a fresh contrast.
More made with red enchilada 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.