Costillas de Puerco en Salsa Roja (Pork Ribs in Red Salsa)
Pork ribs simmered until tender in a deep red chilli salsa, served with warm tortillas to mop up every bit.
Made with Salsa roja (cooked red salsa) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelMedium
- Costabout £3.94 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
Put the ribs in a large pan with the onion, garlic, bay leaves and 1 tsp salt. Cover with the water and bring to the boil, skimming off any scum.
- 2
Reduce the heat, partly cover and simmer for 1 hour, until the meat is nearly tender and pulls back from the bone.
60 min - 3
Lift the ribs out onto a plate. Strain and keep 200 ml of the cooking liquid and throw the rest away, or save it as stock.
- 4
Heat the oil in a wide pan over a medium-high heat. Brown the ribs for 5 minutes, turning, until golden.
5 min - 5
Pour in your ready made salsa roja (see the base recipe) and the reserved cooking liquid. Simmer gently for 25 to 30 minutes, until the sauce coats the ribs and the meat is soft. Make sure the pork is cooked through with no pink.
28 min 20 s - 6
Warm the corn tortillas in a dry pan for 30 seconds a side. Serve the ribs in bowls with the sauce, coriander, lime and tortillas.
Tips
- Simmering the ribs first means the meat is already tender and the salsa only has to flavour it.
- Skim the cooking liquid before using. Excess fat otherwise sits on top of the sauce.
- Pork shoulder, cut in big chunks, can replace the ribs, but cook it for an extra 30 minutes.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freezes well for 2 months.
Questions
Can I make it in a pressure cooker?
Yes. Pressure cook the ribs with the onion and garlic for 25 minutes, then simmer in the salsa for 10 minutes. The meat will be very tender.
Which ribs should I use?
Meaty pork spare ribs or belly ribs are best. Baby back ribs work too, but they are leaner and need a shorter simmer.
What should I serve with it?
Warm corn tortillas and refried beans are classic. A simple cabbage and lime salad cuts through the richness.
More made with salsa roja (cooked red salsa)
Tamales de Chorizo con Papa (Chorizo and Potato Tamales)
GFDFEFChiles Poblanos Rellenos de Arroz Verde y Elote (Poblanos Stuffed with Rice and Corn)
GFEFNFEntomatadas de Pollo (Chicken Tortillas in Tomato Sauce)
EFNFArroz a la Tumbada con Pollo y Camarones (Brothy Mexican Rice with Chicken and Prawns)
GFDFEFDouble 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.