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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. Try these tasty mole pork ribs for dinner tonight!

10 Minutes
45 Minutes
55 Minutes


  • 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 MARÍA® 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


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