Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, costillitas de puerco en salsa roja (spare ribs in red sauce). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Costillitas de Puerco en Salsa Roja (spare ribs in red sauce) is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Costillitas de Puerco en Salsa Roja (spare ribs in red sauce) is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have costillitas de puerco en salsa roja (spare ribs in red sauce) using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Costillitas de Puerco en Salsa Roja (spare ribs in red sauce):

1. Make ready 3 lbs spare ribs
2. Take 8 Chile Guajillo or California
3. Get Salt
4. Get Pepper
5. Take 1/8 tablespoon cumin
6. Get 1/3 cup water
7. Get 1 garlic clove

Steps to make Costillitas de Puerco en Salsa Roja (spare ribs in red sauce):

1. Rinse your spare ribs, and slice in between the bones
2. Heat your skillet/pan, place your spare ribs on medium heat and cover.
3. Once they start releasing their natural juices add salt and pepper to taste (this is where they will absorb the flavor) and the 1/8 TBS of cumin, cover and let it release all the juices until it dries up on its own
4. Now the natural grease will release and you need to stir occasionally so they can stir fry for a bit. (Until browning and kind of crisp on the edges)
5. Boil water, add your 8-10 chiles guajillo or California then blend together with that same water, add salt, and 1 garlic clove to blend fully.
6. Pour over your spare ribs evenly (you can strain the Chiles mixture of you don't like those bits on it)
7. Cover and let it simmer on medium low for another 10 mins.
8. Serve hot and enjoy it paired with a green salad and Spanish rice.

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