Zia Hatch Green Chile Kansas City Style Pork Ribs
Kansas City has some incredible BBQ, and our Hatch Green Chile is a natural complement to their classic sweet and spicy BBQ Sauce.
NOTE: The cooking instructions in this recipe are for cooking indoors in your oven. If you're looking for instructions for a gas or wood fired grill, there are many great guides out there that we recommend looking into!
- 1 Slab Pork Ribs
- Chile Flakes (we used the Hatch Valley Green Blend from our friends at Flatiron Pepper Company)
- 1 cup Dark Brown Sugar
- 1/4 cup Ground Mustard Powder
- 1/2 tbsp New Mexico Red Chile Powder
- 1/2 tbsp Smoked Paprika
- 1/2 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tsp Black Pepper
- High heat cooking oil (only enough to caramelize onions)
- 1/2 Small - Medium Onion, diced
- 3 cups Water
- 1/2 jar Zia Hatch Green Chile
- 1 6oz can Tomato Paste
- 1/4 cup Dark Brown Sugar
- 1/3 cup Apple Cider Vinegar
- 1/8 cup Molasses
- 1/4 tsp Cayenne Pepper (optional, if you want additional heat)
- 1/8 tsp Smoked Paprika
- 1/2 tsp Garlic Salt
1. Prepare ribs by removing the thin white membrane from the bone side and trimming any excess and unwanted fat.
2. Mix together the dry ingredients for the dry rub. Massage the dry rub into the ribs and let sit for at least 1 hour, up to 12.
3. In a cast iron, skillet, or cooking pot, heat oil on medium and cook onions until translucent and caramelized. Add cooked onions into blender along with all additional BBQ Sauce ingredients and blend until smooth. Transfer to a cooking pot and bring to a boil. Once boiling, immediately reduce heat and simmer for 30-40 minutes.
4. Heat oven to 350 degrees fahrenheit. Once heated, slather ribs with a coating of the BBQ Sauce and place directly on a rack (you will want to cover a rack beneath the ribs with a sheet of tinfoil to catch any excess fat / BBQ Sauce that drips down). Tent another piece of tinfoil over the ribs so the outsides do not cook so fast.
5. Cook for about 2 hr 15 minutes. Slather the ribs with another coating of BBQ Sauce at 30 minutes, 60 minutes, and 1hr 45 minutes. For the final half hour, cook without the tinfoil. At 2 hr 15 minutes, check with a fork if tender and cook longer if needed.
6. Sprinkle with chile flakes if desired and serve with reserve BBQ Sauce.
Want more delicious Hatch Chile Recipes? View more here!