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Green Chile Ribs

I like my food with a spicy kick; my wife does not. These ribs with green chiles suit her taste. For more firepower, add cayenne or jalapenos. —Guy Newton, Nederland, Colorado
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    8 servings

Ingredients

  • 4 pounds pork baby back ribs
  • 2 tablespoons ground cumin, divided
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 jar (16 ounces) salsa verde
  • 3 cans (4 ounces each) chopped green chiles
  • 2 cups beef broth
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon all-purpose flour
  • 3 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • Additional minced fresh cilantro

Directions

  • Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker.
  • Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.
Nutrition Facts
1 serving: 349 calories, 25g fat (8g saturated fat), 81mg cholesterol, 797mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 24g protein.

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