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Grilled spare ribs on plate over black stone background. Tasty bbq meat. Top view, flat lay

Green Chili Ribs

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  • Author: Kay Keene
  • Total Time: 7 hours
  • Yield: 10 1x


Green chili ribs are the perfect dish for any occasion, and your guests will want to come back for more. Try roasting them on your Traeger grill or green egg. 


  • 1/2 bunch of washed cilantro
  • 4 racks of peeled St. Louis-style ribs
  • 16 oz of chopped hatch green chiles
  • 1 tablespoon of Dijon mustard
  • 1/2 cup turbinado sugar
  • 1/2 cup white vinegar
  • 1 1/2 tablespoons of kosher salt
  • 6 tablespoons honey
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon ketchup
  • 1/2 teaspoon cumin
  • 1/2 tablespoon chili powder
  • 1 tablespoon achiote powder
  • 1 clove chopped garlic
  • 1 tablespoon chopped jalapeño
  • 1 small finely chopped yellow onion
  • 1 teaspoon granulated onion
  • 1 teaspoon vegetable oil
  • 1 teaspoon granulated garlic
  • 1/2 tablespoon ground coffee
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chipotle powdered pepper


  1. First, remove the membrane from the ribs and place them on a cutting board. Rub the meat generously with a dry rub.
  2. Set your smoker to 225–230°F and smoke the ribs bone side down for 6-7 hours or until your desired tenderness.
  3. In a saucepan, add the oil, garlic, onion, and jalapeño and cook for 5 minutes over medium heat. Add the cumin and cook for another 5 minutes. Put all of the ingredients except the cilantro in a blender and blend until smooth.
  4. Once cooled, add the cilantro and blend for a further 3 minutes
  5. During the last hour, brush the ribs with green chili sauce on both sides.
  6. Allow the ribs to rest for 5 minutes before slicing. Serve and enjoy!!
  • Cook Time: 7 hours


  • Calories: 100