Green Chile Pork Ribs

Yield: 10 servings

Ingredients

Ribs

• 4 racks St. Louis style ribs, peeled

Dry Rub

• 1/2 cup turbinado sugar
• 1 1/2 tablespoons kosher salt
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon chili powder
• 1 tablespoon (2 packets) achiote powder
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon chipotle pepper powder
• 1/2 teaspoon black pepper
• 1/2 tablespoon ground coffee

Green Chile Barbecue Sauce

• 1 teaspoon vegetable oil
• 1 small yellow onion small, chopped
• 1 tablespoon jalapeño, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon cumin
• 1 tablespoon ketchup
• 6 tablespoons honey
• 1/2 cup white vinegar
• 1 tablespoon Dijon mustard
• 16 ounces Hatch Green Chiles, diced, frozen and thawed
• 1/2 bunch cilantro, washed

Instructions

Dry Rub

1. Mix all ingredients.

Ribs

1. Peel membrane from ribs and place on sheet pan or cutting board. Liberally sprinkle with dry rub and work it into meat with your hand.
2. Set smoker to 225 to 230 degrees F and smoke ribs, bone side down, for 5 to 7 hours. Cook times will vary based on smoker and preferred tenderness.

Green Chile Barbecue Sauce

1. In saucepan over medium heat, add oil, onion, jalapeño, and garlic, and cook for 5 minutes.
2. Add cumin and cook for an additional 5 minutes.
3. Place all ingredients except for cilantro into a high speed blender and purée until smooth. Refrigerate until cool.
4. Once cooled, add cilantro and purée until well blended and bright green.
5. In the last hour of cooking, brush with Green Chile Barbecue Sauce.

Attribution

Recipe and photo used with permission from: National Pork Board