Oaxacan Pork Ribs in Guajillo Chilli Sauce
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Ingredients
- 900 g pork spare ribs
- 4 dried guajillo chillies
- 400 g plum tomatoes
- 1 onion
- 3 garlic cloves
- 1 tsp dried oregano
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 685 kcal
- Protein
- 39.8 g
- Carbohydrate
- 9.4 g
- of which sugars
- 6.2 g
- Fat
- 53.5 g
- of which saturates
- 19.5 g
- Fibre
- 3.3 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Brown the pork spare ribs in a large pan, then set aside.
- 3
Blend the softened chillies with the plum tomatoes, onion, garlic cloves, dried oregano and chicken stock until smooth.
- 4
Return the ribs to the pan with the sauce, cover and simmer for 55 minutes until the pork is tender and cooked through with no pink remaining.
- 5
Simmer uncovered for a final 5 minutes to thicken the sauce before serving.
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