16ounceshatch green chiles (canned or thawed if you buy them frozen)
½cupwhite vinegar
6tablespoonshoney
1tablespoonketchup
1tablespoonDijon mustard
½bunchcilantro
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!