Pork ribs in salsa verde

Pork ribs in salsa verde

¡Share your recipe with us!


Step 1 Add a tablespoon of cooking oil into a saucepan and sauté the garlic, onion and jalapeño. Incorporate the tomatillos once fragrant. Sauté until slightly roasted.
Step 2 Transfer the onion, garlic and jalapeño into a blender and add the cilantro and chicken stock. Blend until smooth.
Step 3 Return the sauce into the saucepan and bring to a boil. Taste and season to taste. Set aside keeping warm.
Step 4 Trim the ribs to remove excess fat and their thin membrane. Slice to separate the ribs.
Step 5 Rub the ribs with cooking oil and salt. Grill or pan-fry until brown on all sides and cooked through, 20-30 minutes.
Step 6 Incorporate the ribs into the salsa verde and serve.


Serve with tortillas or white rice on the side. 


  • Calories: 590 
  • Carbohydrates: 9.2g 
  • Protein: 67.8g 
  • Fat: 31.3g 


  • 2 garlic cloves
  • 1/2 onion, chopped
  • 2 whole jalapeno peppers La Costeña
  • 1 lb. tomatillos la Costeña
  • 1/2 cup fresh cilantro, chopped
  • 1 cups chicken stock
  • Salt and pepper to taste
  • 1 rack of St. Louis pork ribs or baby back ribs (10-12)


Print recipe

Print recipe 


Mexico Rico
Mexico Rico