Slice ribs along the bone to separate each rib. You can also use country-style ribs if you prefer more meat and less bone.
Heat a large skillet over medium heat and add the ribs. Do not add any oil to the pan, the pork will release its own fat. Continue rotating the ribs and flipping them over until all sides are browned. This process takes 30-40 minutes.
While the ribs are cooking make the salsa verde. Peel and rinse the tomatillos well to remove any residue. I add a little bit of vinegar to wash them.
Place the tomatillos in a pot and cover with water. (If adding chiles, boil them with the tomatillos). Bring to a boil and simmer for 5 minutes or until they are soft. Drain the tomatillos and add to a blender.
I prefer to let the tomatillos cool down in the blender for 5 minutes. Then add a garlic clove, cilantro, and salt. Blend and taste for seasoning.
Once the ribs are browned on all sides, add the blended salsa verde to the pan. Scrape any browned bits on the bottom to release them. Toss the ribs in the salsa, place a lid on, and allow them to simmer for 15 minutes to absorb the sauce.
Serve the ribs with beans, rice, or corn tortillas.
Video
Notes
Refrigerate any leftovers for up to 5 days and reheat in a pan or microwave. If using a leaner cut of pork, you may need to add some oil when cooking to get it seared.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword costillas en salsa verde, ribs in green sauce