Pork Ribs with Chiles and Rajas

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Place the pork ribs in a large pot, add water and salt, cover, and let them simmer until completely tender.
   ▶ ≈0:51
2. 2
   On the side of the pot, roast the jalapeños and yellow chiles directly over heat until their skins char and blister.
   ▶ ≈1:20
3. 3
   Place the roasted chiles in a plastic bag and let them rest briefly to loosen the charred skin.
   ▶ ≈1:44
4. 4
   Lightly char the tomatoes, serrano chiles, onion, and garlic over the flame, then add them to the pot with the simmering meat.
   ▶ ≈1:58
5. 5
   Continue simmering until the meat is completely tender and fully cooked through.
   ▶ ≈2:54
6. 6
   Peel the charred skin from the roasted chiles, remove the seeds, and slice them lengthwise into thin strips (rajas).
   ▶ ≈3:15
7. 7
   In a molcajete (stone mortar), grind together salt, garlic, and onion until they release their juices.
   ▶ ≈3:50
8. 8
   Add the charred serrano chiles and tomatoes to the mortar and continue grinding, keeping the tomato skin and seeds intact for maximum flavor.
   ▶ ≈4:12
9. 9
   Pour the hand-ground salsa over the cooked pork ribs.
   ▶ ≈4:42
10. 10
    Add the roasted chile strips (rajas) and adjust the salt to taste.
    ▶ ≈5:24
11. 11
    Let the dish simmer together briefly until the flavors meld, then top with freshly chopped cilantro.
    ▶ ≈5:40
12. 12
    Let rest briefly, then serve. The creator serves it with white rice on the side.
    ▶ ≈6:21