Costillas de Cerdo en Salsa Verde (Pork Ribs in Green Salsa)
Meaty pork ribs braised until tender in a tangy green salsa with potatoes. Comforting weekend cooking, scooped up with warm tortillas.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelEasy
- Costabout £4.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the ribs all over with the salt. Heat the oil in a wide casserole over a medium high heat and brown the ribs in batches for 3 to 4 minutes a side, until deep golden. Set aside.
10 min - 2
Pour off all but 1 tablespoon of fat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
6 min - 3
Add your ready made salsa verde (see the base recipe) and the water. Bring to a simmer and scrape up the browned bits.
- 4
Return the ribs to the pot, turn to coat, cover and simmer very gently for 1 hour 15 minutes, until the meat is tender. Turn the ribs halfway through.
75 min - 5
Add the potatoes, pushing them into the sauce, and cook covered for 25 to 30 minutes more, until the potatoes are tender and the meat pulls from the bone.
27 min 30 s - 6
Skim any fat from the top, taste for salt and acid, and scatter with coriander. Serve with warm corn tortillas.
Tips
- Ask the butcher to cut spare ribs into small pieces of 2 or 3 bones. They fit the pot better and braise evenly.
- Skim the fat before serving. Pork ribs release a lot, and removing it keeps the sauce bright.
- Cook it a day ahead if you can. The sauce settles and the fat sets on top for easy removal.
Storing and freezing
Cool within 2 hours. Keep up to 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use pork shoulder instead of ribs?
Yes. Cut 1 kg boneless pork shoulder into 4 cm chunks and braise for about 1 hour 15 minutes. It gives a leaner, more sliceable result.
Can I cook it in the oven?
Yes. After step 3, cover the casserole and braise at 160°C (140°C fan, gas mark 3) for 2 hours, adding the potatoes after 1 hour 15 minutes.
How do I make the sauce less sharp?
Cook it longer so the acidity mellows, and add a pinch more salt. A small spoonful of sugar is not traditional, but it takes the edge off if your tomatillos were very tart.
More made with salsa verde (cooked tomatillo salsa)
Carne en su Jugo (Jalisco Beef and Bean Broth)
GFDFEFBistec en Salsa Verde (Beef Strips in Green Salsa)
GFDFEFCaldo de Pollo con Verduras (Mexican Chicken and Vegetable Soup)
GFDFEFTacos al Pastor con Salsa Verde (Pork and Pineapple Tacos)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.