Pork Ribs and Chilies is a hearty and flavorful dish that combines tender country-style pork ribs with a zesty tomato and chili sauce. This recipe creates a satisfying and comforting meal that is perfect for gatherings or a delicious family dinner.

Pork ribs have a long history in various cuisines around the world. In many cultures, ribs are a popular choice for barbecue and grilling due to their juicy and flavorful nature. This recipe takes a different approach by braising the pork ribs in a flavorful sauce, resulting in tender and succulent meat.

The combination of diced tomatoes, chicken broth, salsa, green chilies, and spices creates a rich and tangy sauce that complements the pork ribs beautifully. The addition of garlic, cumin, crushed red pepper flakes, and coriander adds depth and complexity to the dish, with a hint of heat.

Pork Ribs and Chilies is a versatile recipe that allows for personalization. The dish can be served over hot cooked rice, adding a comforting and substantial element to the meal. Optional toppings such as shredded cheese, sour cream, and guacamole enhance the flavors and provide additional texture and creaminess.

PREP: 1¼ HOURS

BAKE: 2¼ HOURS

MAKES: 8 SERVINGS

INGREDIENTS

• 2½ to 3 pounds boneless country-style pork ribs
• 2 cans (14½ ounces each) diced tomatoes, undrained
• 2 cans (14½ ounces each) chicken broth
• 1 jar (16 ounces) salsa
• 1 can (4 ounces) chopped green chilies
• 2 to 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon ground coriander (optional)
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons cornstarch
• ¼ cup cold water
• Hot cooked rice
• Shredded cheddar or Monterey Jack cheese (optional)
• Sour cream and guacamole (optional)

INSTRUCTIONS

1. Place the pork ribs in a deep roasting pan. Cover and bake at 450°F (230°C) for 30 minutes. Drain the excess liquid. Reduce the temperature to 350°F (175°C) and bake, uncovered, for an additional 45 minutes. Allow the ribs to cool, then cut the meat into 1-inch cubes and return them to the pan.
2. In a separate bowl, combine the diced tomatoes, chicken broth, salsa, chopped green chilies, minced garlic, ground cumin, crushed red pepper flakes, ground coriander (if using), salt, and pepper. Pour the mixture over the ribs in the pan. Cover the pan and bake for 2 hours, allowing the flavors to meld and the ribs to become tender.
3. In a small bowl, combine the cornstarch with cold water until smooth. Stir this mixture into the pan with the rib mixture. Bake, uncovered, for an additional 15 minutes to allow the sauce to thicken.
4. Serve the Pork Ribs and Chilies over hot cooked rice. If desired, top with shredded cheddar or Monterey Jack cheese, sour cream, and guacamole to add extra flavor and creaminess to the dish.

NOTE:

• Pork Ribs and Chilies is a satisfying and flavorful dish that showcases the versatility of pork ribs and the robust flavors of tomatoes, chilies, and spices. The slow cooking process allows the pork to become tender and infused with the savory and tangy sauce. Whether served for a gathering or a comforting family meal, this dish is sure to impress and satisfy.