This Pork Ribs in Salsa Roja with Nopales recipe is bold, comforting, and full of rich, authentic flavor. Tender pork ribs are simmered until golden, then bathed in a smoky, spicy red chile sauce and simmered with tangy nopales. It’s a hearty, soul-warming dish that brings the taste of Mexico right to your kitchen perfect for Sunday dinners or impressing guests with something truly special.

WHY YOU'LL LOVE THIS RECIPE

Deep, bold flavor: The combination of guajillo and chile de árbol gives the salsa roja a perfect balance of smoky heat.
Comforting & hearty: Perfect for cooler days or when you’re craving something filling and satisfying.
Authentically Mexican: This dish is rooted in traditional home-style cooking with ingredients that celebrate Mexican cuisine.
Easy to make ahead: The flavors get even better the next day—perfect for leftovers.
Customizable heat: You can adjust the spice level by adding more or fewer chiles de árbol.

TIPS AND TRICKS FOR SUCCESS

Use fresh nopales if you prefer a firmer texture—just boil them separately before adding.
Straining the salsa removes bits of skin and seeds, making a smoother, restaurant-style sauce.
Cook low and slow once the sauce is added—this ensures the ribs stay tender and the sauce thickens beautifully.
Don’t rush the browning step—it adds tons of flavor to the final dish.

FREQUENTLY ASKED QUESTIONS

Can I use boneless pork instead of ribs?
Yes! Boneless pork shoulder or country-style ribs work well—just adjust the simmering time as needed.
What can I substitute for chile de árbol?
You can use cayenne or crushed red pepper flakes, but the flavor will be slightly different. Start with a small amount and adjust to taste.
Do I have to strain the salsa roja?
It’s optional, but highly recommended for a smoother sauce and more refined texture.

HOW TO USE FRESH NOPALES INSTEAD OF JARED

Using fresh nopales adds an even more authentic flavor to this dish—and it’s easier than you might think! Here's how to prepare them:

Ingredients for prepping fresh nopales:

2 cups fresh nopales (about 2 medium paddles), cleaned and diced
Water
Salt
¼ teaspoon baking soda (optional, helps reduce slime)

Steps:

Clean the nopales:
If your nopales still have spines, use a sharp knife to scrape them off along with the edges. Rinse well under cold water.
Dice and boil:
Cut the nopales into small strips or bite-sized pieces. Place in a pot with enough water to cover them, add a pinch of salt, and optionally a bit of baking soda to help reduce the slimy texture (called baba). Boil for about 15–20 minutes or until they turn a darker green and are tender.
Drain and rinse:
Once cooked, drain the nopales and rinse them under cold water. This helps remove excess slime and stops the cooking process.
Add to the ribs and sauce:
Once your salsa roja is simmering with the seared ribs, add the cooked nopales and simmer for another 15–20 minutes to let all the flavors come together.

COSTILLITAS DE PUERCO CON NOPALES EN SALSA ROJA

Anahi

Tender pork ribs are simmered until golden, then coated in a rich, smoky salsa roja made with dried chiles and simmered with tangy nopales. A bold and comforting Mexican dish perfect for family dinners.

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Course Main Course

Cuisine Mexican

Ingredients

For the Pork Ribs

2 lbs pork ribs cut into 2 inch pieces
¼ white onion
2 garlic cloves
2 bay leaves
salt and pepper to taste
water enough to cover the ribs

For the Salsa Roja (red sauce)

7 dried guajillo chiles stemmed and deseeded
3 dried Chile de Arbol adjust to spice preference
1 roma tomato
¼ white onion
2 garlic cloves
2 teaspoon chicken bouillon
2 teaspoon cumin
2 teaspoon oregano
salt to taste
1-2 cups water for boiling

To Finish

14 oz jared nopales drained and rinsed

Instructions

Cook the Ribs:Place the washed pork ribs in a large pan. Add salt, pepper, onion, garlic, bay leaves, and enough water to cover the ribs. Set over medium heat.Let the water simmer until it fully evaporates. Once the water is gone, allow the ribs to sear in their own fat, turning occasionally until golden brown. Remove bay leaves and onion pieces if desired.
Make the Salsa Roja:While the ribs cook, boil the guajillo chiles, chile de árbol, Roma tomato, onion, and garlic in a small pot with water for 7–10 minutes, or until softened.Transfer everything to a blender. Add chicken bouillon, cumin, oregano, salt, and about 1 to 1½ cups of the boiling water (adjust for desired thickness). Blend until smooth. Strain for a silky texture, if desired.
Combine and Simmer:Pour the red sauce into the pan with the seared ribs. Stir well to coat. Add the nopales and bring the mixture to a simmer.Cover and let everything cook together over low heat for 15–20 minutes, or until the flavors have melded and the ribs are tender.

Keyword costillas de puerco, Costillas de puerco en salsa roja, nopales