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Grilled Pork Spareribs with Green Chili Sauce

Grilled Beef Sauce recipe image
This recipe features pork spareribs coated in a cumin and paprika rub, slow-roasted in the oven and finished on the grill for a perfect sear. It is served with a vibrant green chili sauce made from tomatillos, Anaheim peppers, and fresh cilantro. The combination of smoky, savory ribs and bright, tangy sauce creates a hearty and flavorful meal.
Cooking Method: , ,
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Difficulty: Advanced
Servings: 4
Calories: 927
Dietary: Gluten-free
Description
This recipe features pork spareribs coated in a cumin and paprika rub, slow-roasted in the oven and finished on the grill for a perfect sear. It is served with a vibrant green chili sauce made from tomatillos, Anaheim peppers, and fresh cilantro. The combination of smoky, savory ribs and bright, tangy sauce creates a hearty and flavorful meal.
Ingredients
  • 2 racks Pork Spareribs
  • 2 tablespoons Ground cumin
  • 2 tablespoons Coriander
  • 1/4 cups Paprika
  • 1/4 cups Minced garlic
  • 1/4 cups Fresh cilantro, finely chopped
  • 1/4 cups Brown sugar
  • 2 tablespoons Kosher salt
  • 2 tablespoons Freshly ground black pepper
  • 3 tablespoons Olive oil
  • 2 medium Yellow onions, peeled and minced
  • 2 tablespoons Minced garlic
  • 1 can Tomatillos, drained
  • 4 peppers Anaheim or Poblano chile peppers, diced
  • 1/4 cups Freshly squeezed lime juice
  • 1/2 cups Fresh cilantro, coarsely chopped
Directions
  1. 1
    In a small bowl, combine the rub ingredients (cumin, coriander, paprika, garlic, cilantro, brown sugar, salt, and pepper); mix well.
  2. 2
    Coat the ribs thoroughly with the rub.
  3. 3
    Place them on baking sheets and roast in a 200°F (93°C) oven for 3 1/2 hours.
  4. 4
    Do not turn them; you are slow cooking and infusing them with spices.
  5. 5
    While the ribs are cooking, make the sauce.
  6. 6
    In a medium saucepan, heat the oil over medium heat until hot, but not smoking.
  7. 7
    Add the onions and sauté, stirring occasionally until transparent, 5 to 7 minutes.
  8. 8
    Add the garlic and sauté, stirring occasionally for 1 minute.
  9. 9
    Add the tomatillos, chilies, and lime juice; simmer for about 5 minutes.
  10. 10
    If you are using fresh tomatillos, you want them to be just starting to break down.
  11. 11
    Remove the sauce from the heat; puree in a food processor or blender, a bit at a time until smooth.
  12. 12
    Stir in the cilantro and set aside.
  13. 13
    If you want to serve it warm, return it to the saucepan and reheat over low heat just before serving.
  14. 14
    Remove the ribs from the oven.
  15. 15
    They can stand out for a while and then be stored in the refrigerator for up to 2 days, or they can go right onto the grill.
  16. 16
    If you refrigerate them, bring them to room temperature before the final grilling.
  17. 17
    When you're ready to put them on the grill, put them over a low fire and leave them there for 7 to 10 minutes, turning once or twice.
  18. 18
    Since they are already cooked through at this point, you are looking for some color and a good sear.
  19. 19
    When they have achieved this, remove them from the grill and serve them accompanied by the green chili sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 927kcal
% Daily Value *
Total Fat 52g80%
Saturated Fat 7g35%
Cholesterol 40mg14%
Sodium 1450mg61%
Total Carbohydrate 114g38%
Dietary Fiber 39g156%
Sugars 23g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork, spareribs, grilled, green chili sauce, tomatillos, cumin, coriander, cilantro, lime, anaheim peppers, american, gluten free
Read it online: https://www.chefs-mate.com/recipe/grilled-beef-sauce-23/