Baby Back Ribs With Hatch Green Chile Bbq Sauce

Name: Baby Back Ribs With Hatch Green Chile Bbq Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the ribs; 1 rack baby back ribs; Garlic salt (or garlic powder and salt if you prefer); Black pepper; Cayenne pepper; water; Hatch Green Chile BBQ Sauce; 5 Hatch green chiles, or you can use poblano peppers, Anaheim peppers, etc.; 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, chopped; 1/3 cup Worchestershire sauce; 1/4 cup cider vinegar; 1/2 cup beer, your choice, I used lager; 1/4 cup brown sugar; 1 teaspoon each salt & black pepper; 1 29 ounce can tomato sauce

Servings: persons

For the ribs
1 rack baby back ribs
Garlic salt (or garlic powder and salt if you prefer)
Black pepper
Cayenne pepper
water
Hatch Green Chile BBQ Sauce
5 Hatch green chiles, or you can use poblano peppers, Anaheim peppers, etc.
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1/3 cup Worchestershire sauce
1/4 cup cider vinegar
1/2 cup beer, your choice, I used lager
1/4 cup brown sugar
1 teaspoon each salt & black pepper
1 29 ounce can tomato sauce

1
Spread foil out out to fit your rack of ribs. Liberally season both sides of the ribs with the garlic salt, black pepper and cayenne. Set aside.
2
Build a fire in the fire box of the smoker or on one side of the grill and let it get to 300 degrees. Try to keep it around this temperature throughout cooking.
3
Add a little water in the bottom of your foil rib pouch and close up loosely. Place the ribs in the smoker, or on the grill away from the flame. Cook for 2 hours or until tender, turning the package around occasionally when you check the fire.
4
Remove the ribs from the foil package and mop with bbq sauce. Place the rack near the fire or directly over the flame and cook for 5 - 10 minutes or until the sauce starts to caramelize.
5
Remove to a platter to cool slightly and cut to eat.
6
Roast the chiles directly over the flames of the fire or in the oven until they blister and char. Remove them to a paper sack to sweat for 10 minutes.
7
Wearing rubber gloves, remove the charred skin, stem and seeds. Set aside for now.
8
In a large saucepan, heat the olive oil over medium high heat. Add the onions and garlic and cook until tender.
9
Add the green chiles and the rest of the ingredients and reduce heat to simmer for about 30 minutes. Remove from the heat to cool slightly.
10
In a blender, puree the sauce until smooth. Taste and adjust the seasonings to taste. Refrigerate any unused sauce (should keep a couple of weeks).

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the ribs, 1 rack baby back ribs, Garlic salt (or garlic powder and salt if you prefer), Black pepper, and more.

Yes, Baby Back Ribs With Hatch Green Chile Bbq Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!