Grilled Pork Ribs: Green Chile (New Mexico Style) | Arteflame

Introduction

There is a specific kind of magic that happens when pork fat hits an open flame, but when you add the earthy, roasted aroma of Hatch green chiles, it transports you straight to the high desert. These ribs are tender, juicy, and coated in a glaze that sizzles with savory heat rather than cloying sugar. It is the perfect meal for a long, lazy afternoon by the grill, filling the air with a scent that promises a feast to remember.

Why This Recipe is a Keeper

I have always felt that traditional BBQ sauce can sometimes hide the flavor of the meat, but this recipe does the opposite. The dry rub enhances the pork's natural richness, while the green chile glaze provides a zesty kick that cuts right through the fat. It is rustic, bold, and incredibly satisfying for anyone tired of the same old sweet ribs.

Kitchen Wisdom

• Remove the Membrane: For fall-off-the-bone tenderness, always peel the silver skin (silverskin) off the bone side before seasoning; use a paper towel for a better grip.
• Low and Slow: Patience is key here. Keep your heat moderate to render the fat slowly without scorching the honey in the glaze.

Swaps and Subs

If you cannot find fresh New Mexico chiles, a high-quality jarred salsa verde or roasted Poblano peppers make excellent stand-ins. For a lower sugar option, swap the honey for agave nectar or maple syrup.

Ingredients

The Meat and Dry Rub

• 1 to 2 racks of Pork Ribs (St. Louis style or Baby Back)
• 2 tbsp Kosher Salt
• 2 tbsp Coarse Black Pepper
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Smoked Paprika
• 1 tsp Ground Cumin
• 2 tbsp Olive Oil or Mustard (as a binder)

The Green Chile Glaze

• 1 cup Roasted New Mexico Green Chiles, peeled and chopped (fresh or high-quality frozen/jarred)
• 2 cloves Garlic, minced
• 2 tbsp Honey or Agave Nectar
• 1 tbsp Apple Cider Vinegar
• 1/4 cup Fresh Cilantro, chopped (for garnish)
• 1 Lime, cut into wedges

Instructions

Step 1: Prep the Ribs

1. Start by rinsing the ribs under cold water and patting them completely dry with paper towels.
2. Flip the rack over to the bone side and locate the thin membrane (silverskin). Use a butter knife to pry up a corner, grab it with a paper towel, and peel it off in one smooth motion to ensure tender ribs.
3. Apply a thin layer of olive oil or mustard over the entire rack to help the seasoning stick.

Step 2: Season Generously

1. In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and cumin.
2. Sprinkle the rub generously over both sides of the ribs, patting it into the meat. Let the ribs sit at room temperature for 20–30 minutes to allow the rub to adhere and the meat to sweat slightly.

Step 3: Fire Up the Grill

1. Preheat your grill. If using an Arteflame or flat-top grill, build a medium fire in the center to get the cooktop hot. You are aiming for a temperature range of 275°F to 300°F on the outer cooking zones.
2. Brush the grilling surface with a little oil to prevent sticking.

Step 4: The Slow Grill

1. Place the ribs on the grill, bone-side down first. If using an Arteflame, place them on the outer ring where the heat is lower to allow for slower cooking without burning.
2. Cook for about 30–40 minutes, checking periodically. Flip the ribs carefully to sear the meat side. You want a nice golden-brown crust, but keep the heat moderate to render the fat slowly.
3. Continue flipping every 15–20 minutes until the internal temperature reaches roughly 190°F and the meat pulls back from the bone tips.

Step 5: Apply the Glaze

1. While the ribs are nearing the end of the cook, mix the chopped green chiles, minced garlic, honey, and apple cider vinegar in a small heat-safe bowl or cast iron sauce pot placed on the grill.
2. Simmer the mixture for 5 minutes until the flavors meld.
3. During the last 10 minutes of grilling, spoon or brush the green chile mixture over the meat side of the ribs. Let the glaze bubble and caramelize slightly on the hot grill surface.

Step 6: Rest and Serve

1. Remove the ribs from the grill and let them rest on a cutting board for at least 10 minutes. This redistributes the juices.
2. Slice between the bones, garnish with fresh cilantro, and squeeze fresh lime juice over the top before serving.

Tips

Achieving the perfect texture with grilled ribs requires patience and heat management. If you are using fresh green chiles, roast them over the open fire first until the skins blister and char; place them in a bag to steam for ten minutes, then peel and chop them for the freshest flavor. When cooking the ribs, avoid rushing the process with high heat, which can toughen the meat. If the ribs are browning too quickly on the outside but are still tough on the inside, move them to a cooler zone of the grill or tent them loosely with foil to steam them slightly. Always let the meat rest after grilling; cutting into them immediately will cause all those delicious, savory juices to run out onto the board rather than staying in the rib where they belong.

Variations

While the classic New Mexico green chile flavor is hard to beat, you can easily tweak this recipe to suit different palates or dietary needs. These variations maintain the spirit of the dish while introducing new flavor profiles. Experimenting with different sweeteners or heat levels can completely transform the experience. Here are a few ways to mix it up:

• Red Chile Ribs: Swap the green chiles for a New Mexico Red Chile sauce base for an earthier, slightly sweeter flavor profile.
• Sweet Heat: Increase the honey quantity and add a splash of pineapple juice to the glaze for a tropical, sticky finish that offsets the spice.
• Beef Ribs: Use this same rub and glaze method on beef back ribs or short ribs; the cumin and green chile pair exceptionally well with beef.
• Extra Spicy: Add a diced jalapeño or serrano pepper to the green chile mixture if you prefer a fiery kick.
• Dry Style: Skip the glaze entirely and add dried green chile powder to the initial dry rub for a less messy, crispy rib.

Best pairings

To create a complete Southwestern feast, your side dishes should complement the smoky heat of the ribs without overpowering them. Starchy sides are excellent for soaking up the juices and balancing the spice of the green chiles. Fresh, acidic components also help cleanse the palate between rich bites of pork. Consider these authentic pairings to round out your table:

• Grilled Elote (Street Corn): Corn on the cob grilled with lime mayo, cotija cheese, and chili powder.
• Skillet Cornbread: A sweet, moist cornbread cooked in cast iron with a hint of jalapeño.
• Charro Beans: Pinto beans simmered with bacon, onion, and spices.
• Cilantro Lime Slaw: A crisp cabbage slaw with a vinegar-based dressing to cut through the pork fat.
• Cold Cerveza: A light Mexican lager with lime is the perfect beverage to cool down the heat.

Conclusion

New Mexico Green Chile Grilled Pork Ribs are more than just a meal; they are a celebration of regional flavors and the joy of outdoor cooking. By combining the slow-rendered richness of pork with the distinctive, roasted heat of Hatch chiles, you create a dish that is complex, comforting, and unforgettable. Whether you are hosting a summer barbecue or looking to warm up a cool evening, these ribs offer a unique departure from standard tomato-based BBQ sauces. Fire up the grill, gather your friends, and enjoy the authentic taste of the Southwest right in your own backyard.