Costillas en Salsa Verde ( Pork Ribs in Green Salsa)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green tomatoes

Canned green tomatoes are easier to find and less expensive than fresh tomatillos.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is less expensive and can be used for similar flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be a lower sodium option.

Start by cooking baby back ribs in a cast iron skillet without oil or seasoning until crispy, about 30 to 40 minutes, rotating occasionally.

Prepare tomatillos by rinsing them and cleaning with a little vinegar to remove wax.

Place tomatillos in a pot with water and bring to a boil; simmer for 5 minutes until they turn yellow and soft.

Season the ribs with a little black pepper while they are cooking and continue to cook until browned on each side.

Once the tomatillos are done boiling, allow them to cool, then drain and add to a blender with a garlic clove, cilantro, and 1 teaspoon of salt; blend until smooth.

Reduce the heat to medium-low and add the blended salsa verde to the ribs, scraping the bottom of the pan to release burnt bits for flavor.

Add a little water to the blender to get all the salsa out, then cover and let the ribs simmer in the salsa for about 15 minutes to absorb the flavor.

Serve the ribs warm with creamy Peruvian beans, corn tortillas, extra salsa verde, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level: