These country-style ribs with green chili sauce are based on the James Beard Award-winning chef Robert Del Grande’s recipe adapted for the Instant Pot.
This is truly a versatile dish that can be made almost completely in your Instant Pot, pressure cooker, or other multi-cooker. I like to finish mine in a Dutch oven to thicken the sauce. It’s your choice how you want to do this.
Credit Where Credit is Due
The recipe is based on chef Robert Del Grande’s recipe which he demonstrated many, many years ago that I happened to catch while channel surfing. He is Chef Emeritus and partner at Annie’s Cafe and Bar in Houston, Texas. Although the recipe is very much South Western, it adapts quite well to the Southern California palate with the addition of guacamole as a side dish.
The original recipe calls for cooking the ribs for 90 minutes and then cooking in sauce for another 30 minutes. By using the Instant Pot, you can shave at least an hour off that time. I have made this before as Green Chili Pork Stew, with different seasonings, not in the Instant Pot. When I was working on this recipe, I wanted to improve on what I had.
What are Country-Style Ribs
Country-style ribs are boneless ribs from where the loin meets up with the shoulder or blade of the animal. Traditional spare ribs are cut from the belly of the pig while baby back ribs are cut from the loin area near the backbone. They do very well with a long slow cook, and the Instant Pot is the perfect vehicle for that.
What to Serve
We like using these ribs for tacos so we serve all the fixings for tacos when we make this. There is a tortilla warmer with warm tortillas in it. We usually have a bowl of freshly made guacamole, another bowl with freshly made salsa, and a bowl of shredded cheese, sour cream, and green onions. We often include Green Chili Rice as a side dish
Country-Style Ribs the Instant Pot Recipe
Email Me the Recipe
Country-Style Ribs with Green Chili Sauce for the Instant Pot
Equipment
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Ingredients
- 2 pound Country-style pork ribs, excess fat removed
- 1 Onion, quartered
- 5 cloves Garlic, whole
- 3 cups Water
Sauce
- 2 Pablano chilis
- ½ teaspoon Salt
- 4 Corn tortillas, 6-inch
Garnish
- ¼ cup Cilantro, leaves, fresh
Instructions
- Mise en place
- 2 Pablano chilisPut the chilies in the air fryer and set it to 400 °F (204 °C) for 20 minutes. The peppers are done when most of the skin is blackened or dark brown. Remove the chilis from the air fryer and put them in a covered bowl to steam for about 20 minutes or until they can be handled. Remove the tops and skin. You are free to remove the seeds and pith if you want. These peppers are not very spicy, but remove the seeds and pith to make them even more mild. Set the peppers aside.
- 2 pound Country-style pork ribs, 1 Onion, 5 cloves Garlic, 3 cups Water, 1/2 teaspoon SaltPut the pork, onion, and garlic in the inner pot of your multi-cooker. Add the water, close it, and set it for 30 minutes. Use natural release.
- Tear the tortillas up into small pieces. Remove the pork from the Instant Pot. Do not throw away the liquid. Put the pork in a Dutch oven or other heavy-bottomed pan.
- 4 Corn tortillasPut the chilis and torn tortillas in the blender and add two cups of the liquid from the Instant Pot. Puree the mixture until everything is thoroughly mixed.
- Pour the mixture into the Dutch oven and add the remaining liquid from the Instant Pot. Simmer the pork and sauce for about 30 minutes, or until the sauce has thickened and reduced by about half.
- Break up or shred the pork into smaller pieces.
- 1/4 cup CilantroGarnish with fresh cilantro and serve with tortillas and other taco fixing of your choice.
