These Costillas en Salsa Verde are tender pork ribs simmered in a delicious homemade tomatillo salsa. An easy Mexican dinner that’s perfect with rice, beans or warm tortillas.
If you’re looking for an easy dinner that’s full of flavor, these Costillas en Salsa Verde (pork ribs in green salsa) are always a great choice. Tender pork ribs are simmered in a homemade tomatillo salsa until they’re fall apart tender that’s absolutely delicious. This ia a comforting meal that’s simple enough for a weeknight but just as perfect for Sunday dinner with the family. Serve it with warm with some tortillas, Mexican rice, or a side of beans.
Love ribs? Try our arroz con costillas (ribs with rice), Instant Pot boneless ribs, or our juicy costillas de puerco recipes.
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What are Costillas en Salsa Verde
Costillas en salsa verde is a Mexican dish consisting of costillas de puerco (pork ribs) cooked in a homemade green salsa. Tomatillos, peppers, onion, garlic, and cilantro are used to make the salsa verde which gives it a slight green color and tangy taste.
The ribs are first browned to help develop flavor and then simmered in the salsa verde until falling off the bone tender. As they cook down, the meat soaks up the sauce creating a delicious comforting meal that’s usually served with a side of corn tortillas, rice, or beans.
Ingredients
- Pork ribs: Country-style ribs, baby back ribs, or pork spare ribs all work well. Country-style ribs are extra meaty and become incredibly tender.
- Tomatillos: These are the key ingredient to making the green sauce. Look for firm, bright green tomatillos with their papery husks still attached.
- Jalapeños or serranos: Use jalapeños for a milder salsa or serranos if you like more heat.
- Cilantro: Adds freshness, balances the richness of the pork and adds amazing flavor.
- Garlic: Essential for building flavor in the salsa.
Scroll all the way down to my recipe card below for a complete list of the ingredients with measurements and full instructions.
Step By Step Instructions
Step 1: Place ribs into a large bowl. Rub garlic puree onto ribs until completely coated. Season with salt and pepper, then set aside while you prepare the salsa.
Step 2: Peel husks off of tomatillos and rinse off sticky film with cool water. Quarter tomatillos and onion. Peel garlic cloves.
Step 3: In a large saucepan, heat 2 tablespoons of oil over medium heat. Add the tomatillos, onions, garlic, jalapeños and cook, stirring occasionally, for 8-10 minutes or until softened. Transfer to blender with water, cilantro, cumin and salt and pepper to taste and blend until smooth.
Step 4: Heat remaining oil in saucepan. Add the seasoned ribs and brown them on all sides.
Step 5: Pour salsa verde over ribs in saucepan. Add the oregano, chicken bouillon, bay leaf and sliced onions. Stir and bring to simmer, then reduce heat to medium low. Cover and simmer for 20 minutes.
Step 6: Add the potatoes and cover. Continue cooking for another 25 minutes or until the potatoes are fork tender and the ribs are tender. Discard bay leaf and garnish with a generous amount of cilantro. Serve immediately.
What to Serve with Costillas en Salsa Verde
- Mexican rice or arroz blanco
- refried beans
- frijoles de olla (try this frijoles de olla recipe from Patrick from Mexican Please)
- warm corn or flour tortillas
- avocado slices, pico de gallo or pickled onions for topping
Storage
Store leftovers in an air tight container in the refrigarator for up to 4 days.
To reheat, warm everything in a saucepan over medium-low heat until heated through, adding a splash of water if the sauce has thickened too much.
You can also freeze them for up to 3 months. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before heating.
Recipe FAQ’s
Yes! They taste even better the next day!
Yes you can but homemade salsa verde gives this dish a fresher, brighter flavor that’s well worth the few extra minutes if possible.
If you follow my recipe, no, but using more jalapeños, especially serrano peppers, will make this recipe spicy.
Yes. Brown the ribs first, then add them along with the salsa verde and spices. Cook on Low for 7-8 hours or High for 4-5 hours, until the pork is tender.
Other Pork Dishes You Will Love
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📖 Recipe
Costillas en Salsa Verde
Ingredients
For the Ribs
- 2 pounds pork ribs rinsed
- 2 tablespoons garlic puree
- salt and pepper to taste
- 3 tablespoons oil
Tomatillo Salsa (Salsa Verde)
- 8 tomatillos husks removed, rinsed and quartered
- 1 small onion peeled and quartered
- 5 cloves garlic peeled
- ½ cup fresh cilantro rinsed
- ½ teaspoon cumin
- 2 jalapeños or serranos rinsed and destemmed
- salt and pepper to taste
- 2 tablespoons oil
- 4 cups water
Spices and Potatoes
- 1 bay leaf
- 1 teaspoon oregano
- 1 onion peeled and sliced
- 1 tablespoon chicken bouillon
- 2 potatoes cut into 1 inch cubes
- handful fresh cilantro rinsed and coarsely chopped
Instructions
Season Ribs
- Place ribs into a large bowl. Rub garlic puree onto ribs until completely coated. Season with salt and pepper, then set aside while you prepare the salsa.
Salsa
- In a large saucepan, heat the oil over medium heat. Add the tomatillos, onions, garlic, jalapeños and cook, stirring occasionally, for 8-10 minutes or until softened. Transfer to blender with water, cilantro, cumin and salt and pepper to taste and blend until smooth.
Brown and Cook Ribs
- Heat remaining oil in saucepan. Add the seasoned ribs and brown them on all sides.
- Pour salsa verde over ribs in saucepan. Add the oregano, chicken bouillon, bay leaf and sliced onions. Stir and bring to simmer, then reduce heat to medium low. Cover and simmer for 20 minutes.
- Add the potatoes and cover. Continue cooking for another 25 minutes or until the potatoes are fork tender and the ribs are tender. Discard bay leaf and garnish with a generous amount of cilantro. Serve immediately.
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