Green Chile Ribs
TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 8 servings.
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
Ingredients
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4 pounds pork baby back ribs
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2 tablespoons ground cumin, divided
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2 tablespoons olive oil
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1 small onion, finely chopped
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1 jar (16 ounces) salsa verde
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3 cans (4 ounces each) chopped green chiles
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2 cups beef broth
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1/4 cup minced fresh cilantro
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1 tablespoon all-purpose flour
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3 garlic cloves, minced
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1/4 teaspoon cayenne pepper
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Additional minced fresh cilantro
Directions
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1.
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.
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2.
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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