These pork ribs in salsa roja with nopales combine tender pork, tangy cactus paddles, and a red chile sauce made with guajillo and chile de árbol. Also called costillas de puerco con nopales en salsa roja, this Mexican dish starts with simmering the ribs, then browning them in their own fat before adding the sauce. Use jarred nopales for convenience or prepare fresh nopales with the directions below.
Why You'll Love Costillitas de Puerco con Nopales
- 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.
How to Make Pork Ribs in Salsa Roja
Simmer, then brown the ribs. Start with the 2-inch pieces listed in the recipe card. Simmer them with onion, garlic, bay leaves, and enough water to cover. Once the water evaporates, let the ribs brown in their own fat, turning occasionally. Simmering cooks the pork; the separate browning step develops flavor.
Blend the red chile sauce. While the ribs cook, soften the guajillo chiles, chiles de árbol, tomato, onion, and garlic in boiling water for 7–10 minutes. Blend with the seasonings and cooking water as directed below. Strain if you prefer a smoother salsa.
Finish with nopales. Add the salsa roja and prepared nopales to the browned ribs. Cover and simmer over low heat for 15–20 minutes, until the pork is tender and the flavors come together. The recipe card below has the full quantities and instructions.
Jarred Nopales and Chile Tips
Jarred nopales: The recipe uses one 14-ounce jar. Drain and rinse the nopales before adding them to the ribs and salsa for the final simmer. Do not pour the packing liquid into the sauce. For fresh cactus paddles, follow the separate preparation steps below before combining them with the pork.
Adjusting the heat: Guajillo chiles form the base of the salsa roja; chile de árbol adds heat. Use fewer chiles de árbol for a milder sauce. Keep the guajillos for the red chile flavor.
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
Yes! Boneless pork shoulder or country-style ribs work well, just adjust the simmering time as needed.
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.
It’s optional, but highly recommended for a smoother sauce and more refined texture.
How to Use Fresh Nopales Instead of Jarred
If you are using fresh nopales instead of the jarred nopales in the recipe card, cook them separately first. Nopales are edible cactus paddles; this preparation helps reduce their naturally slippery texture before they go into the salsa roja.
For help with whole paddles, choosing fresh versus jarred, and managing the slippery texture, see my guide to cleaning and cooking nopales. The short method for this dish is below.
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.
What to Serve with Costillitas con Nopales
Serve the ribs and nopales with warm corn tortillas to scoop up the salsa roja. Rice or beans also make a simple side for this hearty main dish.
For another Mexican stew with a red chile sauce, try my Chile Colorado. You can also browse my dinner recipes for more meal ideas.
Costillitas de Puerco con Nopales en Salsa Roja
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 jarred 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.
Cook along with an AI assistant
Storage and Freezing
Cool and refrigerate in an airtight container within 2 hours. Keep for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat until the center reaches 165°F. Store fresh garnishes and tortillas separately.
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