Slow Cooker Baby Back Pork Ribs in a Salsa Verde Sauce

This is a Mexican alternative for traditional BBQ ribs. It will not look like your typical style ribs, because the meat will fall off the bones. The best way to serve this dish is to ladle up the meat and the wonderful juices onto a flour tortilla with Greek yogurt or sour cream. 


Baby Back Pork Ribs
2 lbs. of pork loin baby back ribs
1 medium onions diced
1 1/2 lbs. of fresh tomatillos, crunchy part of the skin removed and diced into wedges
1/3 cup of cilantro chopped, stems removed
3 roasted poblano peppers, finely diced, skin, seeds and stems removed – see Roasting Peppers
1 bottle of beer – your choice
1 teaspoon of kosher salt
Suggested Accompaniments
Flour tortillas
Greek yogurt or sour cream


Roast poblano peppers per our Roasting Peppers. Let cool, remove skin, seeds and stems. Dice and set aside. Place pork loin ribs into a large slow cooker and add remaining ingredients except for accompaniments. Cook on high for three hours or until meat falls off the bone. Check frequently to make sure ingredients are well mixed during the cooking process. Serve with flour tortillas and Greek yogurt or sour cream.

Suggested Beverage

Try Classic Margarita, Cuba Libre or a Corona with a wedge of lime.

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