Hatch Green Chili Ribs

5 from 3 votes

These insanely delish Hatch Green Chili Ribs make the perfect game day food!

Prep Time10

Cook Time2 15

Total Time2 25

Course: Main Course, Snack

Cuisine: Tex Mex

Servings: people

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.

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.