These juicy St. Louis pork ribs simmer in a rich, mildly spicy roasted tomato salsa made with guajillo and chile de árbol for deep flavor and beautiful color. The ribs become fall-off-the-bone tender with just the right balance of smoky chiles, warm spices, and a touch of sweetness from the onions. It’s an easy, one-pot Mexican classic that’s perfect for family dinners or weekend gatherings — serve it with warm corn tortillas, refried beans, and Mexican rice for the full experience.

Ingredients (for 4 generous servings)

For the Ribs:

• 3 lbs St. Louis-style pork ribs (cut in half lengthwise and separated into individual ribs; silver skin removed)
• 2 large garlic cloves, smashed
• 1 cup water
• Salt (to taste)

For the Roasted Salsa:

• 5 Roma tomatoes, cores removed
• ½ medium onion, roughly chopped
• 2 guajillo chiles (seeds and veins removed)
• 4 chile de árbol
• 1 serrano pepper (or jalapeño for milder heat)
• 4 garlic cloves
• 1 tbsp tomato-chicken bouillon powder
• 1½ cups water (used to soak the guajillo chiles)

For the Spices & Aromatics:

• 3 whole cloves
• 5 whole allspice berries
• 1 tsp Mexican oregano
• 1 tsp whole black peppercorns
• 1 tsp whole cumin seeds
• 2 large bay leaves
• ¼ medium onion, cut into thin strips (julienne style)
• Salt and black pepper (to taste)

For Serving:

• Warm corn tortillas
• Refried beans
• Mexican rice
• Chopped cilantro and onion (optional)

Instructions

1. Season the ribs generously on all sides with salt. Place them in a large pot or Dutch oven along with the smashed garlic cloves and 1 cup water. Cover and cook over medium heat for 35 minutes, stirring occasionally, until most of the water has evaporated and the ribs have released their juices.
2. While the ribs cook, roast the salsa ingredients. Heat a dry skillet or comal over medium-high heat. Roast the tomatoes, onion chunks, guajillo chiles, chile de árbol, serrano pepper, and garlic cloves, turning frequently until they have nice charred spots (about 5–8 minutes total — watch the chiles closely so they don’t burn). Transfer the guajillo chiles to a bowl, cover with hot water, and let them soften for 10 minutes. Drain, reserving 1½ cups of the soaking water.
3. Place the roasted tomatoes, onion, softened guajillo chiles, chile de árbol, serrano, garlic, bouillon powder, and the reserved 1½ cups soaking water into a blender. Blend until smooth and set aside.
4. In a small bowl or mortar, grind the cloves, allspice, Mexican oregano, peppercorns, and cumin seeds until fine (this spice mix is what gives the dish its signature warm aroma).
5. Once the ribs have cooked for 35 minutes and most of the liquid has evaporated, remove the lid and continue cooking over medium heat until any remaining liquid is gone and the ribs start to sear and turn golden (about 5–8 minutes). Stir occasionally. If there is excess rendered fat, spoon off a little, leaving just enough for flavor.
6. Add the julienned onion strips to the pot and cook for 2–3 minutes until they begin to soften. Stir in the ground spice mixture and the 2 bay leaves, coating the ribs well. Pour in the blended salsa. Stir gently, reduce heat to medium-low, cover, and simmer for 30 minutes, stirring once or twice. The sauce will thicken slightly and the ribs will become very tender.
7. Taste and adjust salt if needed. Remove the bay leaves before serving.

Serving

Spoon the ribs and plenty of sauce onto plates. Serve with warm corn tortillas, a side of refried beans, and Mexican rice. For extra flair, top with chopped cilantro and onion. Many families also enjoy them with a squeeze of lime.

Tips for Success

The initial simmer in a little water tenderizes the ribs beautifully before the salsa is added. Guajillo chiles are mild and add wonderful color and depth — don’t skip them! The whole-spice blend is what makes this salsa special, but if you’re missing one or two, the dish will still be delicious. Leftovers taste even better the next day and reheat gently on the stove with a splash of water.

This is pure comfort food that feels festive yet comes together easily. It’s one of those recipes that brings everyone to the table. Give it a try and let me know how you liked the spice level or what sides you served with it — I’d love to hear!

Enjoy every tender, saucy bite!