Mexican Braised Spare Ribs With Squash and Corn

  • Serves

    serves 4 to 6 people

  • Cook

    2 hours 30 minutes


By Josefina Velázquez de León

Published on March 31, 2016

Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León.


  • 5 poblano chiles
  • 12 lb. tomatoes
  • 2 garlic cloves
  • 1 yellow onion
  • 1 12 lb. pork spare-ribs
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. lard
  • 1 12 lb. zucchini, trimmed, halved lengthwise and sliced on the bias
  • 3 ears of corn, kernels removed and saved, cob thrown away
  • 4 cups beef stock
  • 12 lb. firm Mexican cheese, for serving


Step 1

Heat the oven to broil. Place poblanos on a baking sheet and cook, turning as needed, until charred, about 15 minutes. Set aside to cool slightly, then trim, remove the seeds, and thinly slice.

Step 2

Meanwhile, cover tomatoes, garlic, and onion with water and bring to a boil. Reduce heat to a simmer and cook until the tomatoes are soft, 5 minutes. Drain, discarding liquid, place tomatoes, garlic, and onion in a blender, and purée until smooth.

Step 3

Heat the lard in a large saucepan over medium-high. Season ribs with salt and pepper and, working in batches, cook, turning as needed, until browned, about 6 minutes, and transfer the ribs to a plate. Add the reserved tomato purée, the zucchini, and the corn to the pan and cook, stirring, until most of the liquid has evaporated, about 5 minutes. Add the stock and the ribs and cook, uncovered, until thick and the ribs are tender, about 1 1⁄2 hours. Serve on a platter.

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