Slow Cooker Salsa Verde Pork Ribs
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
520 |
|
| % Daily Value* | ||
| Total Fat 41g | 53% | |
| Saturated Fat 12g | 62% | |
| Cholesterol 135mg | 46% | |
| Sodium 520mg | 23% | |
| Total Carbohydrate 9g | 3% | |
| Dietary Fiber 1g | 2% | |
| Sugars 2g | ||
| Includes Added Sugars 0g | 2% | |
| Protein 26g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 57mg | 4% | |
| Iron 3mg | 10% | |
| Potassium 520mg | 10% | |
Ingredients
- 3-4 lbs Baby Back Pork Ribs
- 1 tbsp Olive Oil
- 1 Onion, chunks
- 1 Jalapeno Pepper, seeds removed, diced
- 4 Garlic Cloves, smashed
- 2 cups Salsa Verde
- Spice Blend: --
- 1/4 tsp Salt & Pepper
- 1 tsp Cumin / Oregano / Garlic & Onion Powder
- Garnish: Pickled Onions / Cilantro / Dave's Spanish Rice
Method of Preparation
Step 1
Prep the ribs by removing the thin membrane from the back of each rack. Slide a knife under the edge, grab it with a paper towel, and pull off.
Pat the ribs dry.
Step 2
Evenly rub the spice blend mix over the meaty side of the ribs.
Cut the rack in half so they fit into your slow cooker.
Step 3
In a skillet over medium-high heat, sear the meatier side of the ribs until they are golden brown.
Step 4
Arrange the ribs in the slow cooker, meaty side down.
Add the onions, garlic, and jalapeno peppers around the ribs.
Step 5
Pour the salsa verde over the ribs so they are coated in sauce.
Cover and cook on low for 7-8 hours or high for 4 hours.
Step 6
To serve, pair the ribs with Dave's Spanish Rice, pickled red onions, cilantro and extra sauce poured on top.
