질문하기
Pork ribs simmered in a zesty tomatillo green salsa until the meat falls off the bone. A hearty, protein-rich family dinner with fresh, tangy flavors.
Cut pork spare ribs into 2- or 3-rib sections and season all sides with salt and black pepper for even flavor absorption.
Heat vegetable oil in a large Dutch oven over medium-high heat; brown the ribs in batches on all sides until golden (about 6–8 minutes per batch) without crowding the pan.
Transfer browned ribs to a plate. Discard excess fat, leaving just a thin layer in the pot to retain flavor without making the stew greasy.
While ribs brown, boil tomatillos and jalapeños in a saucepan with water for 8–10 minutes until soft but still bright; drain them well to avoid excess liquid.
Blend tomatillos, jalapeños, onion, garlic, cilantro, and 1 cup water until smooth; pour the salsa into the Dutch oven over medium heat and bring to a simmer.
Return the ribs (plus any juices) to the sauce. Cover and simmer on low heat for 1 hour and 15 minutes, stirring occasionally, until the ribs are deeply tender and the salsa has thickened.
Uncover and simmer for an additional 15–20 minutes if the salsa needs to reduce until thick and flavorful. Adjust salt to taste before serving.
