Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, costillitas de puerco en salsa roja (spare ribs in red sauce). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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

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

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

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

Instructions 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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