Mexican Food Journal
Mexican style slow simmered pork ribs in a mild guajillo salsa roja popular around Aguascalientes
- 2.5 lbs. pork ribs
- 6 guajillo chiles
- 3 tomatoes
- 1/2 head of garlic
- 1/4 cup vinegar
- 1/4 sugar
- 1 cup water
- 2 got 3 tsps. salt
Remove the seeds and veins from the chiles.
Add the chiles, tomatoes, salt, vinegar and 1 cup of water to your blender. Blend until smooth, about 1 minute.
Strain the salsa to remove the pulp.
Set aside until pork is browned.
Cooking the Ribs
Place your ribs in a large pot with just enough water to almost cover.
Add the 1/2 head of garlic and bring to a boil then reduce to a simmer until all the water evaporates, about 20 to 30 minutes.
After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.
Cook until nicely browned.
Pour the salsa over the ribs. Add the sugar. Stir to cover the ribs in salsa.
Cook until the salsa has reduced by half (about 20 minutes) stirring every 5 minutes.