Chairman’s Reserve® Meats pork ribs in a bright and vibrant chile verde sauce.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Pork Spare Ribs
INGREDIENTS
- Chairman’s Reserve® Meats Pork Ribs
- 2 tbsp. Kosher salt
- 2 tbsp. Fine mesh black pepper
- 2 tsp. Granulated garlic
- 1 tsp. Mexican oregano
- 1 tsp. Cumin
- 1 tsp. Ground ancho chile
- 4 tbsp. Unsalted butter
- Apple cider vinegar for spritzing
METHOD
- Remove the membrane from the back of the ribs.
- Mix the spices together for the seasoning, and generously season all sides of the ribs. Allow them to rest while you preheat the smoker to 300°F.
- Place the ribs in the smoker and allow them to cook for about 2 ½ hours. After the first hour, start spritzing the edges with a little apple cider vinegar to make sure they stay moist.
- After the time has elapsed, place a large sheet of heavy duty aluminum foil on a flat surface. Remove the ribs from the grill and place a rack meat-side down onto the foil. Add a few slivers of unsalted butter onto the ribs and spritz one final time before wrapping up the foil tight.
- Place the foil-wrapped ribs meat-side down back into the smoker for another hour.
- Remove the foiled ribs carefully, and return to the grill. Place them bone-side down and brush with the chile verde sauce, allowing them to cook for 10-15 minutes for the sauce to set.
- Remove the ribs from the grill and allow them to rest for 15 minutes before slicing.
Chile Verde Sauce
INGREDIENTS
- 2 lbs. Tomatillos, washed and quartered
- 1 ea. Roasted poblano
- 1 ea. Roasted jalapeno
- 1 clove Garlic
- 1 cup Distilled white vinegar
- 1⁄2 cup White onion, medium dice
- 1⁄2 cup Brown sugar
- ½ tsp. Cumin
- ½ tsp. Mustard powder
- 1 tsp. Kosher salt
METHOD
- Add all ingredients to a large sauce pan. Heat the pan on the stove over high heat, bringing it to a boil. Once the liquid starts to boil, reduce the heat to medium and cook for about 20 minutes. Stir often, as the tomatillos will release a lot of liquid.
- Once they have broken down, remove the pan from the heat. Pour all contents into a large mesh strainer, draining any excess liquid. Transfer the contents into a blender, and puree until smooth.
- Fill a large metal bowl with some ice, and place a smaller metal bowl on top of the ice. Pour the sauce into the small metal mixing bowl and whisk, cooling it down quickly to thicken it and help it maintain it’s bright color.
