is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

The Best Stovetop Ribs: Arroz Con Costillas De Cerdo (Mexican Rice With Ribs Of Pig)

Share on:
separated ribs

Add a Mexican flair to your pork ribs or pork chops with this delicious stovetop recipe!

Pork is a major constituent in the Mexican diet as are peppers, onions, tomatoes, and rice. This traditional old peasant dish uses them all and elevates itself from everyday fare to something special. Best of all, they are cooked indoors making it the perfect thing to cook on cold winter days. I use St. Louis cut ribs in this prep because they lay flatter and are easier to brown in a pan but you can use any cut.

Hungry for more ribs recipes, tips, and techniques? Click here to download our ebook “Amazing Ribs Made Easy” $3.99 on Amazon (free Kindle app runs on all computers and devices). Or, get this book and others FREE as a member of the Pitmaster Club. Click here to join.

Stovetop Ribs Recipe

separated ribs
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.67 from 36 votes
This is a great stove-top recipe for pork ribs or chops swimming in a lush, juicy sauce on a bed of rice. Pork is a major constituent in the Mexican diet as are peppers, onions, tomatoes, and rice. This traditional dish uses them all and becomes something truly special.

Main Course
difficulty scale


8 country-style ribs
Servings: 4 Servings


Prep Time: 30 minutes
Cook Time: 2 hours


To Start

  • 1 ancho pepper
  • 1 slab St. Louis cut ribs
  • 6 slices American bacon 
  • 2 ounces smoked ham or Canadian-style bacon
  • 2 medium onions
  • 3 red bell peppers
  • 1 green bell pepper
  • 1 jalapeño pepper
  • 1 cup tomato sauce
  • 1 tablespoon capers, drained
  • 12 green olives with pimentos
  • 1 teaspoon dried oregano
  • 3 teaspoons Chipotle Tabasco

The Rice

The Finish

  • 1 can (19 ounces) garbanzos (chickpeas)
  • Salt and pepper to taste
About the ribs. Spare ribs will take only about 60 to 90 minutes to get tender, but country ribs, which are really chops not ribs, have thicker meat and may take longer, up to 2 hours.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Toast the ancho. Split the ancho, discard the seeds and stem, and tear it into large flat pieces. Heat a large, deep non-stick frying pan, on medium. Place the ancho pieces in the pan and press them down with a spatula for 30 to 60 seconds, just enough to toast them or until steam rises. Turn them over and repeat. This amps up the flavor. Set them aside, and when they cool, break them into 1/2″ (1.3 mm) pieces.
  • Chop. Remove the membrane from the ribs and separate the bones.
  • Cook the bacon. Add the American bacon to the hot pan, and cook until it starts rendering fat.
  • Brown the ribs. Turn the heat down to medium. Add the ribs to the pan and brown them in the bacon fat on three sides (the curvature of the bone will probably prevent you from browning the back. Or if you wish, brown them on the grill or under the broiler so you can render some of the fat on the back side.
  • Saute the veg. If the bacon is getting crisp, remove it. Otherwise, leave it in the pan. Remove the pork. Dice the ham, peppers, and onions (leave the seeds in the jalapenos for heat). Cook until they are limp, stirring occasionally.
  • Simmer. Add the tomato sauce, olives, capers, ancho, oregano, Tabasco, and meat. Reduce the heat to a simmer, just above low. Stir and simmer uncovered until tender, an hour for spare ribs, longer for country ribs and chops, perhaps 2 hours. If you are not using a nonstick pan, stir occasionally to make sure nothing is burning on the bottom of the pan. If the liquid gets too thick and too low, add a bit more water.
  • Make the rice. After the ribs have simmered for 25 minutes, in another pot, boil four cups water and the salt. Add the rice, cover, and cook for 30 minutes until ready or follow the directions on the box. Tip: to keep rice from sticking to the cooker or pot, coat it lightly with vegetable oil.
  • Serve. About three minutes before serving, add the garbanzos to the ribs. Serve by scooping the rice onto a plate and place the ribs and liquid on top. Season to taste with salt and pepper, and serve with a bottle of hot sauce on the side.

Related articles

Published On: 5/12/2013 Last Modified: 6/24/2024

Share on:
  • Meathead, Founder And BBQ Hall of Famer - Founder and publisher of, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", and is a BBQ Hall Of Fame inductee.


High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.

Post comments and questions below


1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.



Click to comment or ask a question...


These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.