StewsMedium

Pork Ribs in Chile Adobo

Name: Pork Ribs in Chile Adobo
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Mexican
Ingredients: 4 Dried ancho chiles; 1200 g Cut pork ribs; 4 Dried guajillo chiles; 3 Tomatoes; 1 White onion; 3 cloves Garlic; 2 tbsp Apple cider vinegar; 1 tsp Ground cumin; 1 tsp Mexican oregano; 2 tbsp Vegetable oil; 1 pinch Salt to taste; 2 Dried pasilla chiles

120 min (30 prep + 90 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Ribs slow-cooked in a three-chile adobo sauce, a traditional recipe.

About this recipe

Pork ribs in adobo is a deeply flavoured stew where the ribs are slowly cooked in a sauce of dried chiles (ancho, guajillo and pasilla), spices and vinegar until the meat falls off the bone.

History & Origin

Mexican adobo has pre-Hispanic roots in the chile pastes used to preserve and season meats, later fused with the Spanish tradition of vinegar and spice adobo. Pork ribs in adobo is a celebration dish in many regions of Mexico.

Estimated cost

$11.80

Total cost

$1.97

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

480

Calories

35g

Protein

18g

Carbohydrates

28g

Fat

Fiber

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the ribs in salted water with onion and garlic for 40 minutes until nearly tender. Reserve the broth.
2
Devein and soak the ancho, guajillo and pasilla chiles in hot water for 20 minutes.
3
Blend the soaked chiles with tomatoes, garlic, onion, vinegar, cumin, oregano and a cup of cooking broth until smooth. Strain.
4
In a wide pot, heat the oil and fry the adobo sauce for 8 minutes over medium heat, stirring constantly.
5
Add the cooked ribs and two cups of broth. Cook on low heat for 30-40 more minutes until the sauce thickens and the ribs are tender.
6
Serve the ribs bathed in adobo, accompanied by white rice and tortillas.