Costillas en Salsa Verde

5 from 2 votes

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

Prep Time15

Cook Time45

Total Time1

Course: Mexican

Cuisine: Mexican

Servings:

Calories: 196kcal

Author: Maggie Unzueta

Ingredients

10 tomatillos
¼ onion sliced
2 serrano chiles
2 garlic cloves
2 tablespoon olive oil (to make the salsa)
2 tablespoon olive oil (to cook the pork ribs)
½ slab of pork ribs sliced individually
1 teaspoon chicken bouillon
1 cup water
Salt as needed

Instructions

On a baking dish, add tomatillos, onion, serrano chiles, and garlic cloves.
Add 2 tablespoons olive oil.
Mix to coat all the ingredients.
Place under the broil for 8-10 minutes, or until everything is roasted.
Add the tomatillos, onion, serrano chiles, and garlic cloves to a blender.
Blend until smooth.
Set aside until ready to use.
Season one side of the ribs slices with salt.
Heat 2 tablespoons olive oil in a large skillet.
Add the ribs to the pan, seasoned side down.
Sear ribs for 5-7 minutes.
Add salt to the unseasoned side of the ribs. (The side facing up).
Turn the ribs and brown the other side.
Cook for an additional 5-7 minutes.
Add the salsa verde slowly, or it will splatter.
Cook for 5 minutes.
Add the chicken bouillon and water.
Cover the skillet and cook for an additional 20 minutes.
Add more water, if needed.
Serve with rice and veggies.

Video

Notes

Make the salsa verde ahead of time to cut down on cooking time.

Frequently Asked Questions

Can I make the salsa verde ahead of time?
Yes. Prepare the roasted salsa up to 3 days in advance and keep it refrigerated until you're ready to cook.
Can I use bottled salsa verde?
You can, but homemade roasted salsa verde gives the dish a fresher, richer flavor.
Are pork spare ribs or country-style ribs better?
Individual pork ribs work best, but country-style pork ribs can also be used. You may need to adjust the cooking time depending on their thickness.
Is this recipe spicy?
It has a mild to medium heat from the serrano chiles. For a milder version, use one serrano or remove the seeds before roasting.

Storage Instructions: 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.

Reheating Instructions: 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.

Nutrition