Slow Cooked Guajillo Pork Ribs

Return to This Week’s Menu

Slow Cooked Guajillo Pork ribs

Serves 8  | Prep Time: 20 minutes (plus marinating over night) | Cook Time: 2hrs plus

Ribs are happen to be one of my favorite cuts of the pork. And they bring wow to the table with relatively little effort. It’s just a matter of seasoning and time. The Mexican flavors play especially well with pork. Plan to marinate the night before.


  • 2 racks St. Louis pork ribs (about 4-5 pounds)
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 6 guajillo chiles, seeds and stems removed
  • 2 tsp. unsweetened cocoa powder
  • 1¼ tsp. ground cinnamon
  • 1 tablespoon mustard powder (like Colemans)
  • 1 tsp. ground allspice
  • 1 tsp. ground coffee
  • Kosher salt (I recommend 1 1/4 teaspoon per pound)

Chef Tips

Feel free to use any chile powder you have on hand. But the freshness of the grinding really makes a difference. 


Step 1

Toast coriander seeds, cumin seeds, in a dry small skillet over medium heat, tossing occasionally, until very fragrant and just beginning to darken, about 5 minutes. Transfer to a plate; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a bowl. Finely grind guajillo chiles. Add to the ground spices.

Step 2

Season ribs all over with salt; I recommend at least 1 1/4 teaspoon per pound. Sprinkle spice mixture evenly on all sides. Wrap each rack tightly in aluminum foil and refrigerate overnight.

Step 3

Preheat oven to 300F. Allow the ribs to come to room temperature for about 2 hours prior to cooking. Place ribs on baking trays and cook about 2 hours. The ribs are done when the meat easily pulls away from the bones.

Step 4

Turn on the broiler and place the rack two notches from the top. Unwrap the ribs.Pour on the meat juices into a pot and reduce by half.  Place the ribs, convex side up, bak on the tray and broil until lightly caramelized. About 3 minutes. Spoon some sauce over the ribs.