DOÑA MARÍA Mole Pork Ribs


  • 4 pounds fresh pork ribs
  • 3 tablespoons sesame seeds
  • 2 tablespoons diced yellow onion
  • 1 whole dried Pasilla chile pepper with stem, veins and seeds removed
  • 3 tablespoons chopped peanuts
  • 1 teaspoon ground allspice
  • 2 garlic cloves
  • 1 (8.25- ounce) jar DOÑA MARIA® Original Mole Sauce
  • 2 teaspoons chopped dark chocolate
  • 2 1/2 cups chicken broth
  • 2 1/2  cups water
  • 2 tablespoons pork fat (saved from pork ribs after frying)
  • Salt and freshly ground pepper

Serves : 4-6


  1. Season pork ribs with salt and pepper and place meat side down in a large, high-sided sauté pan over medium heat. Cool ribs over medium heat to render fat, then continue cooking until golden. Turn ribs, remove from heat and set aside.
  2. Spoon 2 tablespoons of pork fat from ribs into a separate saucepan and place over medium heat. Add sesame seeds, onion, Pasilla chile, peanuts, allspice and garlic and cook, stirring often, until onions and chiles are tender, about 5 minutes. Remove pan from heat and allow mixture to cool.
  3. In a blender, combine cooled sauté mixture with 1 cup of water and blend until smooth.  Add DOÑA MARIA® Original Mole Sauce, chocolate, chicken broth and remaining water and blend until combined. Strain sauce through a fine sieve and discard solids.
  4. Place pan on stove over medium heat and add prepared mole sauce. Bring to a simmer, reduce heat to low and cover pan. Simmer until ribs are cooked through and tender and sauce has thickened.


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