Instructions
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1Remove the membrane from the bone side of the ribs. Dust both sides of the racks with salt, pepper, garlic power, and a liberal amount of Hatch Red Chile Powder.
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2Grill ribs over medium heat just enough to slightly char or brown each side (approximately 10 minutes per side). If you are using a gas grill, using wood chips will help impart a smokey flavor. The goal of this step is only to give the ribs a little bit of that grilled-smokey flavor, not to fully cook.
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3Remove ribs from grill and let sit for at least 10 minutes.
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4Cut individual ribs from racks and dip each rib in the Hatch Red Chile Sauce. Place each rib in a 13 x 9 baking pan. Pour any remaining Hatch Red Chile Sauce over the ribs. Cover tightly with aluminum foil.
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5At this point, you can proceed to the next step or you can put the ribs in the refrigerator let them marinate in the Hatch Red Chile Sauce for up to 24 hours.
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6Cook in a 275-degree oven for 3 hours. Add 30 minutes if the ribs are coming out of the refrigerator. The time and temp can vary a little depending on your oven.
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7Note: You can make “Green Chile Ribs” just as easily; just use Hatch Green Chile Sauce and Hatch Green Chile Powder instead of red. My family and friends are divided on whether they like my red or green chile ribs better.
Tender, fall-off-the-bone pork ribs smothered in Hatch Red Chile Sauce and slow-baked to perfection. Grilled for a smoky char, then braised low and slow until they're melt-in-your-mouth delicious—this is New Mexico comfort food at its finest. (Green Chile version works just as well!)
There's something deeply satisfying about ribs done right—tender enough to fall off the bone, smoky from the grill, and coated in a rich, flavorful sauce that's been slow-cooked right into the meat. These Hatch Red Chile Ribs deliver all of that and more.
Our family has been growing Hatch chile in the fertile soils of the Hatch Valley for five generations, and our Hatch Red Chile Sauce is made with the same care and tradition that goes into everything we produce. When you use our sauce for these ribs, you're building layers of authentic New Mexico flavor—first with a generous dusting of Hatch Red Chile Powder, then with a good char on the grill, and finally with a long, slow braise in the oven where the ribs soak up every bit of that smoky, spicy goodness.
The technique is simple but effective: you start by grilling the ribs just long enough to get some color and a hint of smoke. Then you cut them into individual ribs, dip each one in Hatch Red Chile Sauce, nestle them into a baking pan, and let the oven work its magic for three hours at a low 275 degrees. The result? Ribs so tender they practically melt off the bone, with a deep red chile flavor that's both rich and balanced.
If you want to take it to the next level, marinate the ribs in the sauce for up to 24 hours before baking. Or, if your family is divided on the red vs. green debate (and honestly, whose isn't?), make a batch of Green Chile Ribs using Hatch Green Chile Sauce and Hatch Green Chile Powder instead. Either way, you're in for a treat.
Serve these ribs with warm tortillas, pinto beans, and plenty of napkins. They're messy, they're delicious, and they're absolutely worth it.
