Hatch Green Chili Ribs
Total Time
2 hours and 25 minutes
Prep Time
10 minutes
Cook Time
2 hours and 15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 2 racks baby back style ribs
- 1/2 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
- 1/2 teaspoon ground cumin
- 16 ounces hatch green chiles (canned or thawed if you buy them frozen)
- 1/2 cup white vinegar
- 6 tablespoons honey
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1/2 bunch cilantro
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Preparation
Step 1
Peel membrane from ribs and place on sheet pan or cutting board.
Step 2
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
Step 3
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.
Step 4
Once cooled, add cilantro and purée until well blended and bright green.
Step 5
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.
Step 6
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