📍 Origin: Central Mexico — Jalisco & Mexico City
Slow-braised pork ribs in a bright, tangy tomatillo salsa verde — fall-off-the-bone tender and deeply alive with flavour.
In the fondas and mercados of Jalisco and Mexico City, costillas en salsa verde is a Sunday staple — the kind of dish that fills the kitchen with the bright, grassy scent of tomatillos long before the table is set. Pork ribs braised low and slow until they surrender completely, then smothered in a salsa verde that's equal parts tart, herbal, and alive. Pulled apart and loaded into warm corn tortillas, this is one of Mexico's most satisfying tacos.
The salsa verde does all the heavy lifting here. Tomatillos, serrano peppers, garlic, and white onion — blended and cooked directly into the braising liquid so the sauce becomes the broth and the broth becomes the sauce. The ribs absorb every bit of it. Simple technique, extraordinary result.
Ingredients
The Ribs
- 1.2 kg (about 2.5 lb) pork spare ribs or baby back ribs, cut into individual ribs
- 1 tsp coarse salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
The Salsa Verde
- 600g fresh tomatillos, husked and rinsed (about 10–12 medium)
- 2–3 serrano peppers (use 2 for mild, 3 for medium — remove seeds for less heat)
- ½ white onion, quartered
- 4 garlic cloves, unpeeled
- 1 cup fresh cilantro, loosely packed (stems and leaves)
- 1 tsp salt
- 1 cup water or light chicken stock
To Serve
- 16–20 small corn tortillas, warmed
- ½ white onion, finely diced
- 1 bunch fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- Sliced radishes (traditional garnish)
- Crema mexicana or sour cream (optional)
Instructions
Season and Sear the Ribs
Pat the ribs dry and season generously with salt and black pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Sear the ribs in batches — 2 to 3 minutes per side until deeply golden. Don't crowd the pot. This step builds the flavour base. Set the seared ribs aside.
Char the Salsa Vegetables
On a dry comal or in the same pot over high heat, char the tomatillos, serrano peppers, onion quarters, and unpeeled garlic cloves directly — turning occasionally — until blackened in spots and soft. About 8 to 10 minutes. The charring adds smokiness and depth to the salsa verde. Peel the garlic once cool enough to handle.
Blend the Salsa Verde
Transfer the charred tomatillos, serrano peppers, onion, and garlic to a blender. Add the fresh cilantro, salt, and 1 cup of water or chicken stock. Blend until smooth. Taste — it should be tart, bright, and well-seasoned. Adjust salt as needed.
Braise the Ribs in the Salsa
Return the seared ribs to the pot. Pour the salsa verde over the ribs — it should come up about halfway. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour to 1 hour 15 minutes, turning the ribs once halfway through. The ribs are ready when the meat pulls easily from the bone and the salsa has thickened around them.
Pull the Meat
Remove the ribs from the pot. Use two forks or your hands to pull the meat off the bones — it should fall apart with almost no effort. Return the pulled pork to the pot and stir it into the remaining salsa verde. Let it rest uncovered for 5 minutes so the meat absorbs the sauce completely.
Warm the Tortillas
Place corn tortillas directly on a gas burner grate or dry hot comal — 20 to 30 seconds per side until they blister and develop dark spots at the edges. Stack in a clean kitchen towel to keep warm. Warm tortillas are not optional — they're part of the dish.
Build the Taco
Spoon the salsa verde pork generously onto doubled corn tortillas. Top with finely diced white onion, fresh cilantro, sliced radishes, and a squeeze of lime. Add a spoonful of crema if you like. The salsa verde already carries the heat — let the fresh toppings brighten everything up. Eat immediately.
Chef's Notes
🍅 Tomatillo tip: The papery husks should be removed and the tomatillos rinsed well — they have a sticky, slightly bitter coating underneath that washes off easily. Don't skip the rinse.
🌶 Heat control: Serrano peppers carry real heat. Remove the seeds and veins for a milder salsa. Swap serrano for jalapeño for a gentler result without losing the green pepper flavour profile.
🔥 Charring matters: Don't rush the charring step. Those black spots on the tomatillos and peppers add a smoky complexity that separates a great salsa verde from a flat one.
🍖 Cut choice: Spare ribs have more fat and flavour; baby back ribs are leaner and slightly more tender. Either works — spare ribs give you a richer braising liquid.
❄️ Leftovers: This is one of those dishes that tastes even better the next day. Store in the fridge for up to 4 days or freeze with the salsa for up to 3 months. Reheat gently with a splash of water.
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