PORK RIBS AND CHILES

Pork Ribs and Chiles image

This recipe comes from my mother-in-law, but my husband-who has a knack for spicy creations-perfected the flavor. When we invite friends for dinner, they ask if this is on the menu! -Jayne Yount, Aurora, Colorado

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 8 servings.

Number Of Ingredients 16

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Ingredients

2-1/2 to 3 pounds boneless country-style pork ribs
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
1 jar (16 ounces) salsa
1 can (4 ounces) chopped green chiles
2 to 3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander, optional
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
Shredded cheddar or Monterey Jack cheese, optional
Sour cream and guacamole, optional

Steps:

Place ribs in a deep roasting pan. Cover and bake at 450° for 30 minutes; drain. Reduce temperature to 350° and bake, uncovered, 45 minutes longer; drain. Allow to cool; cut meat into 1-in. cubes and return to pan. Combine tomatoes, broth, salsa, chiles and seasonings; pour over ribs. Cover and bake for 2 hours. , Combine cornstarch in water until smooth; stir into rib mixture. Bake, uncovered, 15 minutes longer. Serve over rice. Top with cheese, sour cream and guacamole if desired.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 724mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.