Hatch Green Chile Ribs

2 racks baby back style ribs

½ cup bbq sauce

1 tsp vegetable or olive oil

1 yellow onionfinely chopped

1 tbsp chopped jalapeno

3 cloves garlicchopped

½ tsp ground cumin

16 oz hatch green chilescanned or frozen (thawed)

½ cup white vinegar

6 tbsp honey

1 tbsp ketchup

1 tbsp dijon mustard

½ bunch cilantro

Peel membrane from ribs and place on sheet pan or cutting board.

Heat the oven to 350°F. Place ribs on a baking sheet and pat them dry. Liberally sprinkle with dry rub and work it into meat with your hand. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone

In saucepan over medium heat, add oil, onion, jalapeño, and garlic, and cook for 5 minutes. Add cumin and cook for an additional 5 minutes. Place all ingredients except for cilantro into a high-speed blender and purée until smooth. Refrigerate until cool.

Once cooled, add cilantro and purée until well blended and bright green.

Once the ribs have cooked for 2 hours, remove from the oven and fire up the grill. Liberally brush the ribs with bbq sauce. When the grill is hot, cook them for 7-8 minutes on each side so they get the nice charred flavor. Remove from the grill and add more sauce if desired.

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Hatch Green Chile Ribs