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Pork Ribs and Chiles

This recipe comes from my mother-in-law, but my husband—who has a knack for spicy creations—perfected the flavor. When we invite friends for dinner, they ask if this is on the menu! —Jayne Yount, Aurora, Colorado
  • Total Time
    Prep: 1-1/4 hours Bake: 2-1/4 hours
  • Makes
    8 servings


  • 2-1/2 to 3 pounds boneless country-style pork ribs
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 jar (16 ounces) salsa
  • 1 can (4 ounces) chopped green chiles
  • 2 to 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground coriander, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked rice
  • Shredded cheddar or Monterey Jack cheese, optional
  • Sour cream and guacamole, optional


  • Place ribs in a deep roasting pan. Cover and bake at 450° for 30 minutes; drain. Reduce temperature to 350° and bake, uncovered, 45 minutes longer; drain. Allow to cool; cut meat into 1-in. cubes and return to pan. Combine tomatoes, broth, salsa, chiles and seasonings; pour over ribs. Cover and bake for 2 hours.
  • Combine cornstarch in water until smooth; stir into rib mixture. Bake, uncovered, 15 minutes longer. Serve over rice. Top with cheese, sour cream and guacamole if desired.
Nutrition Facts
5 ounce-weight: 269 calories, 13g fat (5g saturated fat), 81mg cholesterol, 724mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 26g protein.

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