Mexican Pork Ribs in adobo sauce

Mexican pork ribs in adobo, or as we call them: Costillas de Puerco Adobadas. These fall-off-the-bone ribs are something you’ve to try. This is a stove top recipe and you can also use your Instant pot to precook the meat. The dried peppers sauce is mild and delicious.

Course Main Course

Cuisine Mexican

Keyword Mexican Pork Ribs in adobo sauce, Pork Ribs Adobo Recipe, pork ribs recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 528kcal

Author Mely Martínez

Ingredients

4 lbs. of Pork ribs the amount will vary by package
½ medium size white onion
2 garlic cloves
2 bay leaves

FOR THE ADOBO SAUCE:

2 Ancho peppers cleaned with seeds and veins removed
4 Guajillo Peppers cleaned with seeds and veins removed
3 garlic cloves peeled
½ teaspoon black pepper kernels
1 teaspoon cumin seeds or ½ teaspoon ground cumin*
1 teaspoon Mexican Oregano
1 teaspoon dried thyme
1 bay leaf
¼ cup white vinegar
1 in. of a Cinnamon Stick
Salt to taste

Instructions

In a large stockpot, place the ribs, onion, garlic cloves, and bay leaves. Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour. Turn off the heat when the meat is tender, but still attached to the bone.
While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle. Make sure to remove them promptly.
Place the roasted peppers in hot water to soak for at least 20 minutes until they’re soft.
Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat. Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once it is hot. Turn the ribs to have an even browning.
Place the drained and softened peppers and the rest of the ingredients in a blender with one cup of the cooking broth from the ribs. Process until you have a very smooth sauce.
Pour the sauce over the ribs and simmer until the meat is so tender that it falls off the bone. This step will take about 8-10 minutes on low heat.
Add more of the cooking broth as needed, and add salt to taste. Keep stirring until the sauce thickens to the consistency of thick gravy. Enjoy!

Notes

*I know that some of you love spices and herbs more than others. You can add more of them to adjust to your taste.

* You can precook the ribs using an Instant Pot or pressure cooker for 30 minutes.

Nutrition