Pork Rib Verde Or Rojo

STOVETOP METHOD

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1. Cut the ribs apart by slicing between the bones at their natural separation.
2. Place the ribs in a large pot and cover with water. Add the garlic, onion, and salt. Bring to a boil, uncovered.
3. Reduce the heat to a gentle simmer and cook for 1 hour. Add the salsa of your choice and continue simmering for 30 minutes, until the ribs are tender, falling off the bone, and reach an internal temperature of at least 200°F.
4. Serve warm, topped with cilantro and alongside rice or tortillas.

INSTANT POT METHOD

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1. Place the cut ribs in the Instant Pot with the garlic, onion, salt, and 1 ½ cups water. Secure the lid and cook on High Pressure for 35 minutes.
2. Let the pressure release naturally for 15 minutes, then carefully vent any remaining pressure. Stir in the salsa and set the Instant Pot to Sauté. Simmer uncovered for 10–15 min, until the ribs are falling off the bone and reach an internal temperature of at least 200°F.

ROASTED RED SALSA (2 cups, ¼ cup per serving)

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1. Preheat the oven to 425°F. Prepare a large baking sheet with cooking spray.
2. Place the tomatoes, onion, jalapeño, and garlic onto the baking sheet.
3. Bake for 10 minutes until the ingredients become tender and fragrant.
4. Place the ingredients into a blender and add the salt and lime juice. Blend until broken down and mostly smooth, about 20-30 seconds. Serve at room temperature or chilled. Refrigerate leftovers in an airtight container for up to 4 days.

ROASTED TOMATILLO SALSA (2 cups, ¼ cup per serving)

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1. Preheat the oven to 425°F. Prepare a large baking sheet with cooking spray.
2. Place the tomatillos, onion, jalapeño, and garlic onto the baking sheet.
3. Bake for 10 minutes until the ingredients become tender and fragrant. Tomatillos should be softened and browned on the bottom.
4. Place the ingredients into a blender and add the salt, cilantro, and lime juice.
5. Blend until broken down and mostly smooth, about 20-30 seconds. Serve at room temperature or chilled. Refrigerate leftovers in an airtight container for up to 4 days.

RECIPE SHORTCUT

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A good store-bought salsaverde works just fine (weused it for this photo).

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