DOÑA MARÍA® Mole Pork Ribs

Add authentic Mexican flavor to this pork rib dish with DOÑA MARÍA Original Mole Sauce. Infusing your dish with traditional mole flavor has never been easier.

Celebrate with DOÑA MARÍA


  • 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


  • 2 tablespoons

    pork fat (saved from pork ribs after frying)

  • Salt and freshly ground pepper

Print Recipe

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.


HERDEZ® Red Guajillo Chile

A uniquely tangy and fruity sauce that’s perfect for chicken or seafood.

Learn More

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