By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
886 cal · 140 min
Braised Pork Ribs in Ancho Chile Sauce
Recipe GLPRe76823ed1e343f
Tender pork spareribs braised low and slow in a rich, deeply flavored ancho chile sauce infused with warm spices. This rustic dish combines the natural juices of the meat with a complex sauce made from dried chiles, garlic, and cloves, resulting in fall-apart-tender ribs that are both savory and subtly aromatic.
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Ingredients
2 pounds pork spareribs, cut crosswise into 2-inch pieces
Kosher salt to taste
1 cup water
4 cups chicken stock or low-sodium broth
4 ancho chiles, stemmed and seeded
5 whole cloves
5 unpeeled garlic cloves
Directions
Cut the pork spareribs crosswise into 2-inch pieces. Season generously with kosher salt on all sides.
In a large, heavy pot or Dutch oven, bring 1 cup of water to a simmer. Carefully add the seasoned pork rib pieces and bring to a gentle boil. Reduce heat to medium and simmer for 10 minutes to partially cook the meat and render some fat. This helps build flavor in the braising liquid.
While the ribs cook, toast the ancho chiles in a dry skillet over medium heat for 1–2 minutes, pressing them gently against the pan to release their aroma. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10 minutes until soft.
After the initial 10-minute simmer of the ribs, pour off and discard the cooking liquid. Drain the ribs well.
Drain the softened ancho chiles, reserving the soaking liquid. Transfer the drained chiles to a blender along with the unpeeled garlic cloves, the 5 whole cloves, and 1 cup of the reserved chile soaking liquid. Blend until completely smooth, then pass through a fine-mesh strainer to remove any remaining chile skin or fibrous bits for a silky sauce.
Return the drained ribs to the pot. Pour the strained ancho sauce over the ribs, then add the 4 cups of chicken stock. Stir well to combine and ensure the ribs are mostly submerged.
Bring the braising liquid to a gentle simmer over medium heat. Cover partially with a lid, leaving it slightly ajar to allow some steam to escape. Reduce heat to low and braise for 1.5 to 2 hours, until the pork is extremely tender and the meat pulls easily from the bone. Stir occasionally and adjust seasoning with additional salt as needed.
Once the ribs are tender, transfer them to a serving platter. If desired, skim any excess fat from the surface of the braising liquid and serve the sauce over or alongside the ribs.
Comments
Ancho chiles are the only wild card here, but Food Lion, Harris Teeter, and Kroger all stock them dried in the Hispanic aisle year-round—no special trip required for a Charlotte shopper. Real cost driver is the spareribs themselves, typically $3–4 per pound at major chains, pushing this to roughly $8–10 per serving even when bought on sale, which is reasonable for a braise but not budget-friendly. The stated 140 minutes is honest; braising pork ribs low and slow genuinely takes that long and cannot be rushed. This is a set-it-and-forget-it weeknight dinner that reheats beautifully, though it does require foreknowledge to start 2.5 hours before eating.
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