Mexican pork ribs with adobo sauce

These mexican pork ribs with adobo sauce are tender, spiced and fall off the bone. Made with a juicy sauce that will make you lick the last drop on the plate. 

mexican pork ribes on a plate served with red rice

The adobo ribs are a typical mexican dish easy to find in the local food markets and small restaurantes. This homemade dish is prepared using pork ribs cut into small pieces, cooked and fried in their own fat, then coated with a delicious marinated sauce that enriches them and enhances their flavour.

Mexican pork ribs are typically accompanied with white or red rice, refried beans and pickled onions. Also, corn tortillas are a must, since is the way you usually clean the plate from the last drop of the adobo sauce.

What’s adobo sauce?

The adobo or sauce is a mexican marinade prepared with various types of chili peppers, depending on the area in Mexico we can find different types of marinade, some use two types of chili, others only one, with or without tomato, with or without onion and even spices can vary, but what everyone agrees on is that the marinade always has vinegar.

Make the adobo sauce following our detailed recipe.

Ingredients for mexican pork ribs with adobo

PORK RIBS – Cut into small pieces, you can add your butcher to cut them smaller than they usually are.

PORK LARD – This gives a nice and rich flavour but you can replace it with any other oil you prefer (olive oil, canola oil, etc.)

MEXICAN DRY CHILLIES – Ancho, guajillo and pasilla. You can find those in almost any latinoamerican store or also in Amazon. If you can find the three of them, use only one type or two.

VINEGAR – To give a little sour touch. Vinegar is always used in adobo sauces. Use white or apple cider vinegar.

SPICES – Garlic, pepper, oregano and bay leaves. Adjust the quantities to your liking, just remember to keep a balance in those to avoid overwhelming the dish with only one flavour or aroma.

mexican pork ribes served on a white plate with pickled onions and green chillies

The recipe

Cut the chiles in half lengthwise and discard the seeds, wash them with cold water and put them in a bowl. Cover the chillies with boiling water and leave them to soak for at least 30 minutes or until the water has almost cooled down.

In a blender place the chilies, all the spices, the vinegar, a teaspoon of salt and half a cup of the water where the chilies were soaked. If you want, you can use powdered spices, such as cumin, pepper, bay leaf, etc.

Blend until obtaining a thick and velvety sauce. Depending on the power of your blender this can take 3-4 minutes. Strain the sauce onto a bowl and set aside.

Place the meat in a large cooking pan, add water until covers the ribs and add salt. Bring to a boil and cover the casserole.

Cook over medium heat for about 30-40 minutes or until the meat is perfectly tender. Remove the ribs and arrange them on a plate, strain the meat stock and set aside.

In the same pan heat the lard, add the ribs and fry until they have a slightly brown color.

Stir in the adobo sauce and let it flavour for two minutes. Add one or two ladleful  of the meat stock and bring to a boil.  

Cook with the pan uncovered on a medium-high heat until the sauce reduces a little and thickens like a gravy. Adjust with salt and turn off the heat.

How to store leftovers

If you have leftovers place them in a container with cover. Store them in the fridge for up to 3 days.

To reheat the ribs just add a little bit of water or meat stock to bring up the sauce’s consistency.

You can also freeze those ribs in a freeze-proof container and store them for over 3 month.

More authentic mexican recipes:

mexican pork ribes on a plate served with red rice

Mexican pork ribs with adobo sauce

These mexican pork ribs with adobo sauce are tender, spiced and fall off the bone. Made with a juicy sauce that will make you lick the last drop on the plate. 
PREP 30 minutes
COOK 1 hour
TOTAL 1 hour 30 minutes
4.5 from 2 votes
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 1 kg pork ribs (cut in small pieces)
  • 2 tbsp pork lard
  • 1 ancho chilli
  • 4 guajillo chillies
  • 4 pasilla chillies
  • 1/3 cup white vinegar
  • 1 garlic clove (peeled)
  • 4-5 whole black pepper
  • 1/4 tsp cumin seeds
  • 1/2 tsp oregano
  • 2 bay leaves
  • salt

Instructions

  • Cut the chiles in half lengthwise and discard the seeds, wash them with cold water and put them in a bowl. Cover them with boiling water and leave them to soak for at least 30 minutes or until the water has almost cooled down.
  • In a blender put the chilies, all the spices, the vinegar, a teaspoon of salt and half a cup of the water where the chilies were soaked.
  • Blend until obtaining a thick and velvety sauce. Depending on the power of your blender this can take 3-4 minutes. Strain the sauce and set aside.
  • Put the meat in a large cooking pan, add water until covers the ribs and add salt. Bring to a boil and cover the casserole.
  • Cook over medium heat for about 30-40 minutes or until the meat is perfectly tender. Remove the ribs and arrange them on a plate, strain the broth and set aside.
  • In the same pan heat the lard, add the ribs and fry until they acquire a slightly golden color.
  • Stir in the adobo sauce and let it flavour for two minutes. Add one or two ladleful  of the ribs broth and bring to a boil.  
  • Cook with the pan uncovered on a medium-high heat until the sauce reduces a little and acquires a dense consistency. Adjust with salt and turn off the heat.

notes

If you want you can use powdered spices, such as cumin, pepper, bay leaf, etc.
Nutrition
Serving: 1grams
Tried this recipe?Don't forget to tag us on Instagram! @maricruzava.blog

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2 Comments

  1. 5 stars
    That juicy sauce was everything! Amazing how the pork ribs absorb all that spicy essence, but not really something so spicy that you can’t eat, it’s great! Great recipe and well explained, your cooking skills are awesome!

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