Hatch Green Chili Ribs
These insanely delish Hatch Green Chili Ribs make the perfect Father's Day Dinner main course!
Servings: 6 people
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.
Notes
These are well worth the long wait. Everyone will enjoy this family meal!
Nutrition
Calories: 551kcal | Carbohydrates: 29g | Protein: 37g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 471mg | Potassium: 574mg | Fiber: 4g | Sugar: 21g | Vitamin A: 284IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 4mg