- Rating:
- Servings:
- 4-6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 4 pounds Baby Back Ribs -- silver skin removed; cut into individual ribs
- to taste Kosher Salt and Freshly Ground Pepper
- 1 tub Melissa's Fresh Tomatillo Sauce
- 4 each Fresh Red Fresno Chiles -- sliced
Directions
In a large sauce pan, heat the oil over high flame. Season the ribs on all sides and add to the pan. Sear the ribs on all sides until they start to brown. Add the tomatillo sauce and the chiles. Cover and reduce the heat. Simmer for 1 to 1-1/2 hours or until the meat is tender. Remove the lid and simmer for 30 minutes longer. To serve, place the ribs on a platter and pour the remaining sauce from the pan over the top.
Notes
Removing the silver skin will help tenderize the meat.
