Costillas con Chile Colorado is a magnificent dish—pork ribs simmered in a deep red chile sauce until the meat barely clings to the bone. It’s bold, earthy, and absolutely worthy of a warm stack of tortillas. This version honors tradition while making it slow-cooker friendly.
Mexican Pork Ribs: Costillas con Chile Colorado
Tender pork ribs bathed in a rich, rust-colored sauce made from dried chiles, garlic, and cumin. The slow cooker transforms tough ribs into silky, spoon-tender perfection.
Serves: 4-6
Prep Time: 30 minutes (mostly hands-off chile soaking)
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Ingredients
The Chile Colorado Sauce
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6 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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2 dried chiles de árbol (optional, for heat), stemmed
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3 cloves garlic, smashed
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1 teaspoon ground cumin
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½ teaspoon dried Mexican oregano
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1½ cups hot water or beef broth (reserved from chile soaking)
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1 tablespoon white vinegar or fresh lime juice
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Salt to taste
The Pork
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3–4 lbs pork ribs (country-style or baby back, cut into individual ribs or 2-rib sections)
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1 tablespoon olive oil or lard
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Salt and black pepper
For Serving
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Warm corn or flour tortillas
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Mexican rice and refried beans
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Diced white onion and fresh cilantro
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Lime wedges
Instructions
1. Prepare the Dried Chiles
Remove stems and shake out seeds from all chiles. Place them in a dry skillet over medium heat and toast for 30–60 seconds per side until fragrant and slightly darkened. Don’t burn them or the sauce turns bitter. Transfer to a bowl and cover with very hot water. Soak for 20 minutes until soft and pliable.
2. Sear the Ribs
Season ribs generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Working in batches, sear the ribs on all sides until deeply browned. Transfer to the slow cooker.
3. Blend the Chile Colorado Sauce
Drain the soaked chiles, reserving 1½ cups of the soaking liquid. Transfer chiles to a blender along with the reserved liquid, garlic, cumin, oregano, vinegar, and 1 teaspoon salt. Blend on high until completely smooth—this can take 2–3 minutes depending on your blender.
4. Strain the Sauce (The Secret Step)
Pour the blended sauce through a fine-mesh strainer into a bowl, pressing with a spoon to extract every drop. Discard the tough skins and seeds left behind. This step ensures a velvety, restaurant-quality sauce. Pour the strained sauce over the ribs in the slow cooker, turning them to coat evenly.
5. Slow Cook
Cover and cook:
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LOW: 6–8 hours
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HIGH: 3–4 hours
Ribs are done when the meat is fork-tender and pulling away from the bone. Taste the sauce and adjust salt.
6. Serve
Transfer ribs to a platter. Spoon the rich red sauce generously over the top. Serve with warm tortillas, Mexican rice, and refried beans. Garnish with diced raw onion and fresh cilantro. A squeeze of lime brightens everything beautifully.
Simplified Pantry Version (No Dried Chiles)
If you don’t have access to dried chiles, this shortcut still delivers impressive flavor:
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3 (8 oz) cans tomato sauce
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¼ cup chili powder (preferably one without fillers)
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2 teaspoons ground cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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2 cups beef broth
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2 tablespoons apple cider vinegar
Whisk together and pour over seared ribs. Cook as directed above. It won’t have the exact earthy depth of dried chiles, but it’s still incredibly satisfying on a busy weeknight.
Serving Suggestions
| Accompaniment | Why It Works |
|---|---|
| Mexican rice | Absorbs the extra chile sauce |
| Refried beans | Creamy contrast to the rich pork |
| Pickled red onions | Bright acidity cuts the richness |
| Fresh radish slices | Crisp, peppery crunch |
| Grilled green onions | Smoky sweetness |
Leftover Magic
The meat and sauce make incredible tacos the next day. Shred any remaining pork off the bones, toss in the chile sauce, and crisp it up quickly in a hot skillet for Costillas tacos dorados. Top with onion, cilantro, and a squeeze of lime.
This is a dish that feels like a celebration, even on a Tuesday. The sauce freezes beautifully, so consider doubling it and saving half for another batch.
Would you like instructions for making this in an Instant Pot or finishing it on the grill for a smoky char?