Salsa Verde Pork Ribs
Pork ribs seared in butter and baked in a zesty, tangy salsa verde sauce.
Ingredients
1½ lbs pork spare ribs or baby back ribs
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp ground cumin
1 Tbsp butter (for searing)
1 lb tomatillos, husked and rinsed
1–2 jalapeños or serrano peppers (seeded for less heat)
2 cloves garlic, peeled
¼ cup chopped white onion
¼ cup fresh cilantro
1 Tbsp lime juice
½ tsp salt
1 Tbsp butter (optional, for richness)
Optional Garnish:
Fresh chopped cilantro
Lime wedges
Macronutrients:
Protein: 140g
Fat: 160g
Carbs: 24g
Preparation
Preheat the oven to 425°F. Line a baking sheet with parchment and arrange tomatillos (1 lb), garlic cloves (2), and jalapeños (1–2) on the sheet. Roast for 15–20 minutes until the tomatillos are softened and blistered.
Transfer the roasted vegetables to a blender. Add chopped white onion (¼ cup), cilantro (¼ cup), lime juice (1 Tbsp), and salt (½ tsp). Blend until smooth. Stir in butter (1 Tbsp), if using, for added richness. Taste and adjust seasoning as needed.
Reduce the oven temperature to 300°F. Pat the pork ribs (1½ lbs) dry and remove the silver skin if present. Season all sides with salt (1 tsp), black pepper (½ tsp), garlic powder (½ tsp), and cumin (½ tsp).
Melt butter (1 Tbsp) in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ribs and sear for 2–3 minutes per side until browned. Remove from heat.
Pour salsa verde (about ½ cup) over the seared ribs, spreading evenly. Cover the pan tightly with a lid or foil and bake for 2½ to 3 hours, until the ribs are very tender.
Optional: remove the lid and broil on high for 2–3 minutes for crispy edges. Let rest for 5 minutes before serving. Garnish with fresh chopped cilantro and lime wedges, if desired.
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