Green Chili Baby Back Ribs

Everyone loves Baby Back Ribs…I mean there’s even a song about them. But we live busy lives and don’t always have time to slow cook some delicious ribs. Sometimes we want some less time consuming but equally tasting spicy, tangy, green chili ribs!

Click here for the full recipe.

Ribs:don-enrique-chile-arbol-61553

  • 1 rack of ribs, sliced
  • 3 garlic cloves
  • 6 tomatillos (skins off)
  • lemon pepper seasoning
  • garlic salt
  • Chili de arbol (2-4 depending on how spicy you want it)

Cooking: Season the ribs with garlic salt and lemon pepper on both sides.

Sauce: Boil the tomatillos, chili de arbols and 1 tsp of salt.Taste for salt and add as necessary. Let cool and blend until smooth.

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In a deep wide pan layer the ribs and add water until the ribs are almost completely covered.

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Cover with lid but don’t let it sit all the way on. Boil for 25 mins.

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Flip the ribs and boil for another 25-30 mins until the water evaporates.

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Once the water is completely evaporated add the sauce.

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Once the sauce is added cook on low for another 5-10 mins. Serve over white rice.

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Buen Provecho! 

Ribs:

  • 1 rack of ribs, sliced
  • 3 garlic cloves
  • 6 tomatillos (skins off)
  • lemon pepper seasoning
  • garlic salt
  • Chili de arbol (2-4 depending on how spicy you want it)

Cooking:

Sauce: Boil the tomatillos, chili de arbols and 1 tsp of salt. Taste for salt and add as necessary. Let cool and blend until smooth.

Season the ribs with garlic salt and lemon pepper on both sides. In a deep wide pan layer the ribs and add water until the ribs are almost completely covered. Cover with lid but don’t let it sit all the way on. Boil for 25 mins. Flip the ribs and boil for another 25-30 mins until the water evaporates. Once the water is completely evaporated add the sauce. Once the sauce is added cook on low for another 5-10 mins. Serve over white rice.

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