INGREDIENTS

INSTRUCTIONS

FOR THE RUB
FOR THE GREEN CHILI SAUCE
In a small bowl, combine rub ingredients; mix well. Coat the ribs
thoroughly with the rub; place them on baking sheets and roast in
200-degree oven for 3 1/2 hours. Don't turn them-all you are doing now is
slow cooking and infusing them with spices.
While the ribs are cooking, make the sauce. In a medium saucepan, heat the
oil over medium heat until hot, but not smoking. Add the onions and sauté,
stirring occasionally until transparent, 5 to 7 minutes. Add the garlic and
sauté, stirring occasionally for 1 minute. Add the tomatillos, chiles and
lime juice; simmer for about 5 minutes. If you are using fresh tomatillos,
you want them to be just starting to break down. Remove the sauce from the
heat; puree in a food processor or blender, a bit at a time until smooth.
Stir in the cilantro and set aside. If you want to serve it warm, return it
to the saucepan. Just before serving, reheat over low heat.
Remove the ribs from the oven. They can stand out for a while and then
stored in the refrigerator for up to 2 days, or they can go right onto the
grill. (If you do refrigerate them, bring them to room temperature before
the final grilling.) When you're ready to put them on the grill, put them
over a low fire and leave them there for 7 to 10 minutes, turning once or
twice. Since they are already cooked through at this point, what you are
looking for is some color and a good sear. When they have achieved this,
remove them from the grill and serve them accompanied by the sauce.
Editor's Note: I personally would cook the ribs in a smoker at 245 instead
of an oven at 200. Not only will the ribs take on a good smokey flavor, but
you'll also be able to skip having to grill them.
Formatted for Master Cook and your Qlinary delight by Rock McNelly
Recipe by: Chris Schlesinger
Posted to bbq-digest by RockMc <RockMc@aol.com> on Mar 18, 1998

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