Pork Ribs in Guajillo Sauce


  • 7 Dried Guajillo Chile Peppers
  • 5 Roma Tomatoes
  • 1 Habanero Chile Pepper (or substitute 2-4 Chipotle Chile Peppers in Adobo Sauce for a smokier flavor)
  • 1 Large White Onion
  • 2 Pounds (1 Kilo) Pork Ribs
  • Vegetable Oil
  • 5 Garlic Cloves
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Chicken Bouillon Powder
  • Freshly Ground Black Pepper
  • 1 Pound (1/2 Kilo) Baby Potatoes
  • Salt, to taste


Pour hot water over the guajillo chile peppers until covered and soak them until softened, about 15 to 20 minutes.

Cut the onion in half. Place the onion, tomatoes, and habanero in a large pan or comal set over medium heat on the stove.

Roast them until lightly blackened on all sides. Set aside to cool.

Pour the oil in a large heavy-bottomed pot set over medium heat. Add some of the ribs.

Working in batches, brown the ribs on all sides.

If cooking the ribs in a slow-cooker, transfer the ribs from the pan. (If not, just remove the ribs from the pot.) Pour about 2 cups of the hot water from the soaked guajillo chiles into the pot to deglaze.

Peel the garlic cloves. Add the garlic, guajillo chiles (with stems and most of seeds removed), tomatoes, onion, and habanero to blender. (Note: For a smokier sauce,  omit the habanero and add chipotle chiles to the ingredients in the blender.)

Blend until smooth.

Pour blended sauce over the ribs and add the broth from the deglazed pot. Add the cumin, bouillon powder, and black pepper. Stir, and add the baby potatoes.

Cover the slow-cooker and cook on low 8 to 10 hours, or on high 4 to 5 hours. (If cooking on the stovetop, after deglazing the pot, pour the blended guajillo sauce into the pot, and add the ribs, seasonings, and potatoes. Cook over low heat about 1 & 1/2 hours. Or, you can cook the ribs and potatoes in the oven at 250 degrees Fahrenheit for about 3 hours.)

Taste and season with salt as desired.

Serve the pork ribs in guajillo sauce and baby potatoes with red rice and warm corn tortillas.


Recipe Posted by Lindsay

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