When it comes to comfort food with bold flavor, few dishes hit the spot like pork ribs simmered in a vibrant tomatillo-chili verde sauce. This recipe takes tender braised country style pork ribs and bathes them in a tangy, spicy, and deeply savory green sauce made from roasted tomatillos, green chilies, garlic, and herbs. The result is a soul-warming dish that’s perfect for fans of Mexican food recipes who love the complexity of slow-simmered sauces paired with rich, fall-apart pork. Whether you're serving this as a family dinner or impressing guests at your next casual gathering, this dish will definitely become one of your go-to Mexican pork ribs recipes.
Pork Ribs Simmered in Tomatillo-Chili Verde Sauce
Prep Time 25 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine Mexican
Dutch oven or heavy-bottomed pot Perfect for searing and braising; it distributes heat evenly and holds moisture well. A deep sauté pan with a lid is a good alternative.
Blender or food processor Essential for blending the roasted verde sauce. A stick blender can work in a pinch.
Sheet pan For roasting the tomatillos and peppers.
Tongs Useful for flipping the ribs and removing veggies from the oven.
For the Pork Ribs
- 3 pounds country style pork ribs bone-in or boneless
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 large white onion sliced
- 4 cloves garlic smashed
- 1 cup low-sodium chicken broth
For the Tomatillo-Chili Verde Sauce
- 1 ½ pounds tomatillos husked and rinsed
- 2 jalapeño peppers seeded for less heat
- 1 poblano pepper
- 3 cloves garlic
- 1 small bunch cilantro about 1 cup, loosely packed
- Juice of 1 lime
- ½ teaspoon ground cumin
- Salt to taste
Step 1: Roast the Tomatillos and Peppers
Preheat your oven to 425°F. On a sheet pan, arrange the tomatillos, jalapeños, poblano, and garlic cloves. Roast for 20-25 minutes until the tomatillos start to collapse and brown spots appear. The peppers should be blistered. Let them cool slightly, then remove the stems (and seeds if desired) from the peppers.
Step 2: Make the Verde Sauce
In a blender or food processor, combine the roasted tomatillos, peppers, garlic, cilantro, lime juice, cumin, and a generous pinch of salt. Blend until smooth. Taste and adjust seasoning with more lime or salt if needed. Set aside.
Step 3: Season and Sear the Ribs
Pat the country style pork ribs dry with paper towels and season all sides with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Working in batches if necessary, sear the ribs until browned on all sides, about 2-3 minutes per side. Remove and set aside.
Step 4: Build the Flavor Base
In the same Dutch oven, add sliced onions and sauté for 5 minutes until softened and starting to caramelize. Add the smashed garlic and cook for another minute.
Step 5: Simmer in Sauce
Return the ribs to the pot and pour in the verde sauce along with the chicken broth. The liquid should mostly cover the ribs. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let the ribs braise slowly for 1 ½ to 2 hours, or until the meat is fork-tender.
Step 6: Finish and Serve
Remove the lid and let the sauce reduce slightly if needed, cooking uncovered for another 10 minutes. Taste the sauce and adjust for salt and lime if necessary. The finished ribs should be tender, succulent, and coated in a luscious green sauce that screams flavor.
FAQs
1. Can I use boneless country style pork ribs instead of bone-in?
Absolutely. Boneless ribs work just as well and are often easier to eat. The cooking time remains the same, though bone-in ribs may add a touch more flavor during the braising process.
2. What’s the difference between country style pork ribs and spare ribs or baby back ribs?
Country style pork ribs are meatier, cut from the shoulder (not the rib cage), and more similar to pork chops in texture. They’re ideal for braising, making them perfect for dishes like these mexican pork ribs recipes.
3. Is there a substitute for tomatillos if I can't find them?
While tomatillos are essential for authentic flavor, you can substitute with a mix of green tomatoes and a splash of lime juice. It won’t be quite the same, but it gets close.
4. Can I make this dish ahead of time?
Yes! In fact, these braised country ribs taste even better the next day after the flavors have melded. Simply store them in the fridge and reheat gently on the stove.
5. Can I turn this into a baked dish?
Sure! After searing and assembling the dish, you can bake the ribs in a covered casserole dish or Dutch oven at 300°F for about 2 hours. This technique yields tender, flavorful results similar to stovetop braising.
