Country-Style Ribs with Green Chili Sauce for the Instant Pot
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.
Calories per serving: 432kcal
Ingredients
- 2 pound (907.18 g) Country-style pork ribs, excess fat removed
- 1 (1) Onion, quartered
- 5 cloves (5 cloves) Garlic, whole
- 3 cups (709.76 ml) Water
Sauce
- 2 (2) Pablano chilis
- 1/2 teaspoon (0.49 teaspoon) Salt
- 4 (4) Corn tortillas, 6-inch
Garnish
- 1/4 cup (4 g) Cilantro, leaves, fresh
Instructions
- Mise en place
- Put 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.
- Put 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.
- Put 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.
- Garnish with fresh cilantro and serve with tortillas and other taco fixing of your choice.
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