0 from 9 votes
Hatch Green Chili Ribs
These insanely delish Hatch Green Chili Ribs make the perfect game day food!
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 25 mins
Servings: 6 people
Calories: 551 kcal
Course:
Main Course , Snacks
Cuisine:
Tex-Mex
Ingredients
- 2 racks baby back style ribs
- ½ cup of your favorite BBQ rub
- 1 teaspoon vegetable or olive oil
- 1 yellow onion, finely chopped
- 1 tablespoons chopped jalapeno
- 3 cloves garlic, chopped
- ½ teaspoon ground cumin
- 16 ounces hatch green chiles (canned or thawed if you buy them frozen)
- ½ cup white vinegar
- 6 tablespoons honey
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- ½ bunch cilantro
Instructions
- Peel membrane from ribs and place on sheet pan or cutting board.
- Heat the oven to 350°F. Place ribs on a baking sheet and pat them dry. Liberally sprinkle with dry rub and work it into meat with your hand. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone
- In saucepan over medium heat, add oil, onion, jalapeño, and garlic, and cook for 5 minutes. Add cumin and cook for an additional 5 minutes. Place all ingredients except for cilantro into a high-speed blender and purée until smooth. Refrigerate until cool.
- Once cooled, add cilantro and purée until well blended and bright green.
- Once the ribs have cooked for 2 hours, remove from the oven and fire up the grill. Liberally brush the ribs with bbq sauce. When the grill is hot, cook them for 7-8 minutes on each side so they get the nice charred flavor. Remove from the grill and add more sauce if desired.
Cup of Yum
Notes
- Back ribs come from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs. You could use spareribs in this recipe as well if you want a larger rib! The sauce will work for both! For more info about types of ribs – here you go!
- Let’s talk about that silver lining / membrane. You can ask your butcher to remove it from the ribs for you, but if you get home to discover it’s still there… never fear. I like to take a knife and just nick it so I can easily slide my finger under the silver lining and grab it with my thumb and pointer finger and then slowly pull it away from the pork to remove.
Nutrition Information
Calories
551kcal
(28%)
Carbohydrates
29g
(10%)
Protein
37g
(74%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
130mg
(43%)
Sodium
471mg
(20%)
Potassium
574mg
(16%)
Fiber
4g
(16%)
Sugar
21g
(42%)
Vitamin A
284IU
(6%)
Vitamin C
15mg
(17%)
Calcium
130mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 551
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 37g | 74% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 130mg | 43% |
| Sodium | 471mg | 20% |
| Potassium | 574mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 15mg | 17% |
| Calcium | 130mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.