Costillas de Puerco (Pork Ribs) in Guajillo Sauce

We blog about this recipe here.

Costillas de Puerco (Pork Ribs) in Guajillo Sauce

  • Servings: two with plenty of leftovers
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Recipe adapted from Rogelio Lara; you can find the video, showing the cooking process on YouTube “Puerco Ribs in Chile Guajillo” or here.

Ingredients

  • approximately 3 lbs of pork spareribs, cut into individual ribs
  • 2 Tbsp oil (to brown ribs)
  • salt (figure a scant teaspoon per pound of kosher salt – and be sure to read about salt here)

Directions: brown the ribs in the oil as shown in Lara’s video – and salt lightly

  • 1 Tbsp oil (to saute onion, etc)
  • 1/3 cup coarsely chopped onion
  • 1 clove garlic
  • 8 dried guajillo chiles, seeded (you can get these in bulk at most Mexican markets for practically nothing)
  • 1 slightly charred Roma tomato
  • 1 tsp dried oregano (I used 1 Tbsp fresh)
  • 2 cloves
  • ½ tsp cumin seeds
  • 1 tsp salt
  • chile de arbol or other hot chile to increase spiciness if desired.
  • 2 allspice
  • 2 cups water, divided—Lara starts with one cup in the saucepan and then adds the second when he puts it in the blender. You may need to add more if you are using a crock-pot—the ribs need to be pretty well covered. Once they are done you can set the ribs aside and reduce the sauce on the stove. (Note from Ann: we added 2 more cups of water to our crockpot for a total of 4 cups of water – but it was diluted a little too much.)

Directions: follow the procedure shown in the video link above. Be very attentive not to burn the chiles—they burn easily and will be bitter if they do. Browning them takes less than a minute. Add chile de arbol or other hot chile (crushed red pepper, maybe), to taste if desired (guajillo chile is not at all hot and I think this dish needs at least a little kick. Lara recommends up to 4 chiles de arbol, but my guess is that this would make it too hot for many of you weak sisters to eat. (Note from Ann: HA!) I threw in a couple of small killer-hot ripe red jalapeños from my garden, seeds and all, and it was just right.)

This dish doesn’t use anchos, but if you are shopping for the guajillos, get some of those, too, and make another of Lara’s recipes with them. I’m looking forward to trying his sauce that uses anchos and tomatillos to make a sauce for chuletas de puerco (pork chops). I like my ribs more tender than Lara’s appear to be in the video, but the crock-pot took care of that. He doesn’t mention the garnish—I didn’t use any, but if I’m not mistaken, those are fresh epazote leaves on the finished dish. Recipe brought to you by David in Albuquerque and BigLittleMeals.com

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