These Costillas en Salsa Verde feature juicy pork ribs cooked in a flavorful roasted green salsa. Add rice, beans, and you've got dinner!

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A plate of Costillas en Salsa Verde features two tender ribs smothered in vibrant green sauce, served alongside white rice and crisp green beans, all garnished with fresh cilantro. A fork and knife are placed to the side on a wooden table.

Costillas en Salsa Verde 🔥 is an easy Mexican dinner that’s full of bold, tangy flavor.

Tender pork ribs are simmered in a homemade roasted tomatillo salsa until they’re juicy and coated in a delicious green sauce.

It’s a comforting meal that’s perfect for busy weeknights or a relaxed family dinner. Think this authentic chile verde recipe but with ribs.

Serve it with rice, beans, or warm corn tortillas to soak up every last drop of the salsa.

White bowl filled with green tomatillos.

In Mexico, it’s all about the salsa. If you know how to make roasted tomatillo salsa verde, then you can make several dishes. Salsa verde involves tomatillos. They look like little green tomatoes. Don’t eat them raw. They are tart and need to be cooked.

Ingredients for salsa verde on a baking sheet.

Start by roasting the ingredients. Tomatillos, serrano chiles, onion, garlic.

If you like it spicy, add 2 more serrano chiles. This will make a milder salsa.

Hand holding a tablespoon of olive oil over a baking sheet.

Add olive oil to the ingredients. Coat the ingredients well with the oil. Some people will add lime and cilantro or other chiles. That’s totally up to you.

Roasted tomatillos and onions on a baking sheet.

They go under the broiler for 10 minutes, or until charred. You can also do this on the comal, or griddle. Or, you can boil all the ingredients. However, if you boil them, you won’t get that charred flavor that we all know and love.

Blender with roasted tomatillos and onion.

Hello delicious! When you place the ingredients into the blender, be sure to get juices from the pan. It’s good to the last drop. I counted the other day. I have a total of 5 blenders!! It must be a Mexican thing. My aunt had a knit cover for hers and nicknamed it “Peque,” or “little one.” 😂

Roasted tomatillos salsa verde in a blender.

Blend until smooth. Just this alone is amazing! Grab some chips. Watch a game. Not today though. Today, we are making Costillas en Salsa Verde. Yes, you can use store bought salsa verde. No, I won’t tell.

Recipes Using Salsa Verde

Costillas are ribs. It’s game day season at the moment, and spare ribs were on sale. You can also use country spare ribs. They also come pre-chopped and ready to go.

Knife cutting ribs on a green cutting board.

Sharpen up those knives! Spare ribs need to be chopped into individual slices. Unlike bbq ribs made on the grill, these ribs do not fall off the bone. Slice away. The good thing, though, is that we’re only using half the slab of ribs.

Knife cutting fat off ribs on a green cutting board.

Whatever cut of ribs you get, be sure to cut off any extra fat. Fat gives flavor. Yes, I know. Don’t worry. There will be plenty of fat left on the ribs.

Get a deep skillet pan nice and hot over medium heat. Add the oil. Season the ribs with salt. Place the ribs in the pan and sear on one side for 5 minutes. It should be sizzling and smelling like heaven.

While it’s still searing, add salt to season the other side. Not too much. You can always add salt later. You just want to cook your ribs through. Falling off the bone means hours, and no one ain’t got time for that, says this busy mom.

Browned ribs cooking in a black skillet.

Turn and sear the other side. Cook for 5 minutes. Both sides should be brown before going to the next step. Browning the meat does two things. 1) It locks in flavor, and 2) it lessens your cooking time. Yes and yes.

Green Salsa Verde cooking with pork ribs in a black skillet.

Add all the salsa verde. Turn the ribs to coat the ribs in the salsa. Bring down the heat slightly and proceed to the next step.

Teaspoon of chicken bouillon with the ribs cooking on the stove in the distance.

Chicken bouillon is an ingredient we use regularly in Mexican cooking. If you don’t want to use it, you can also use salt instead. No biggie. I use it more out of habit. My mom cooked with it. My grandma cooked with it…

Hand holding a glass measuring cup with water.

Add 1 cup of water. Cover and cook for 20 minutes. It will smell so good that your neighbors will want to be your best friends. If they already are your BFFs, they’ll love you even more with this dish.

Skip the bouillon and water and instead use 1 cup of chicken broth. If you really like it saucy, add 2 cups of broth.

🫙 Storage and Reheating

Store leftover Costillas en Salsa Verde in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Warm the ribs gently in a skillet over medium-low heat or microwave in 30-second intervals until heated through, adding a splash of water if the salsa has thickened.

A plate of Costillas en Salsa Verde—pork ribs covered in vibrant green salsa—is served alongside fluffy white rice and tender green beans. Fresh cilantro is scattered around the plate on the table, adding a burst of color and freshness to this traditional dish.

🍴 Sides

These Costillas en Salsa Verde are a simple, comforting meal that tastes even better the next day. The roasted tomatillo sauce adds bright, authentic Mexican flavor without much extra work. So good, you’ll want to lick the plate clean!