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Pork Ribs and Chilies

 Pork Ribs and Chilies
This recipe comes from my mother-in-law, but my husband—who has a knack for spicy creations—perfected the flavor. When we invite friends for dinner, they ask if this is on the menu! —Jayne Yount, Aurora, Colorado
8 ServingsPrep: 1-1/4 hours Bake: 2-1/4 hours

Ingredients

  • 2-1/2 to 3 pounds boneless country-style pork ribs
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 jar (16 ounces) salsa
  • 1 can (4 ounces) chopped green chilies
  • 2 to 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground coriander, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked rice
  • Shredded cheddar or Monterey Jack cheese, optional
  • Sour cream and guacamole, optional

Directions

  • Place ribs in a deep roasting pan. Cover and bake at 450° for 30
  • minutes; drain. Reduce temperature to 350° and bake, uncovered,
  • 45 minutes longer; drain. Allow to cool; cut meat into 1-in. cubes
  • and return to pan. Combine tomatoes, broth, salsa, chilies and
  • seasonings; pour over ribs. Cover and bake for 2 hours.
  • Combine cornstarch in water until smooth; stir into rib mixture.
  • Bake, uncovered, 15 minutes longer. Serve over rice. Top with

2 of 2

Pork Ribs and Chilies (continued)

Directions (continued)

  • cheese, sour cream and guacamole if desired. Yield: 8 servings.
Nutritional Facts: 1 serving (5 ounces) equals 269 calories, 13 g fat (5 g saturated fat), 81 mg cholesterol, 724 mg sodium, 8 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.