New Mexico Green Chile Grilled Pork Ribs

Introduction

Fire-kissed and bursting with bold Southwestern flavor, these New Mexico Green Chile Grilled Pork Ribs are seared to perfection on the Arteflame Grill. By using the reverse sear method, we lock in juices with a 1,000°F grill grate sear, then slowly bring the ribs to tender doneness on the flat cooktop with a smoky green chile glaze. No lid, no oven—just pure outdoor grilling mastery.

Ingredients

• 2 racks of St. Louis-style pork ribs, membrane removed
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1/2 cup unsalted butter
• 1 1/4 cups roasted New Mexico green chile (chopped)
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon onion powder
• Lime wedges and fresh cilantro for garnish (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center of the grill.
2. Pour vegetable oil over the napkins.
3. Stack firewood over the oiled napkins.
4. Light the paper napkins and allow the fire to get going.
5. Wait about 20 minutes until the center grill grate reaches 1,000°F and the cooktop griddle is hot with multiple heat zones.

Step 2: Season the ribs

1. In a small bowl, mix kosher salt, black pepper, smoked paprika, and garlic powder.
2. Rub both sides of the ribs generously with the seasoning blend.

Step 3: Make the green chile glaze

1. In a small cast iron skillet or directly on the griddle, melt the butter.
2. Add chopped green chile, honey, apple cider vinegar, cumin, and onion powder.
3. Simmer the glaze on the flat cooktop until it thickens slightly, about 5–7 minutes, stirring occasionally.

Step 4: Sear the ribs

1. Place the ribs meat-side down on the center grill grate at 1,000°F for 1–2 minutes per side to get a deep sear and lock in juices.
2. Remove from the center and transfer onto the flat cooktop griddle surface near the center for higher heat zones.

Step 5: Glaze and finish cooking

1. Baste the ribs with the green chile glaze every 8–10 minutes.
2. Continue cooking on the flat cooktop for about 45–60 minutes, rotating occasionally for even cooking.
3. Use a meat thermometer and remove ribs once internal temperature reaches 190°F (they will carry over to 205°F).

Step 6: Let rest and serve

1. Rest ribs for 10–15 minutes uncovered before slicing.
2. Garnish with fresh cilantro and a squeeze of lime if desired.

Tips

• Always remove ribs when internal temp is 15°F below target to prevent overcooking.
• Use the different heat zones on the Arteflame flat top to control cooking speed and avoid charring.
• Cooking with butter on the cooktop gives a richer flavor than olive oil.
• Green chile can be mild or spicy—adjust to taste.
• Save leftover glaze for brushing right before serving.

Variations

1. Hatch Chile & Citrus Ribs: Swap honey with orange juice and use Hatch green chiles for a fruity-spicy twist.
2. Chipotle Maple Ribs: Use chipotle peppers in adobo and replace honey with maple syrup for a smoky-sweet depth.
3. Red Chile Ribs: Replace green chile with New Mexico red chile sauce for a deeper, earthier flavor profile.
4. Sweet Pineapple Chile Ribs: Add crushed pineapple to the glaze and reduce vinegar for a tangy tropical flare.
5. Coffee-Spice Chile Ribs: Add instant espresso and brown sugar to rub for a rich, smoky crust with chile glaze.

Best pairings

• Grilled elote (Mexican street corn)
• Charred jalapeño cornbread
• Cilantro lime grilled sweet potatoes
• Smoked mesquite black beans
• Crisp lager or a bold Zinfandel

Conclusion

These New Mexico Green Chile Grilled Pork Ribs bring bold regional flavor to your grill. Thanks to the power and precision of the Arteflame Grill, every bite is perfectly seared, juicy, and full of fire-roasted green chile goodness.