Fall-off-the-bone pork ribs arrive glazed with a complex mole sauce that balances chocolate, chiles, and spices over tender, smoky meat. The kitchen slow-cooks these for hours until they reach an almost melting texture, then finishes them under the broiler for a light char. The portion is generous, and the sauce clings to each rib without being overly sweet. Food writers and diners consistently highlight the depth of flavor in the mole and the quality of the pork as reasons this dish stands out among San Diego's Mexican restaurants.