Hatch Red Chile Ribs

These Hatch red chile ribs are New Mexico comfort food at its finest — tender, fall-off-the-bone pork ribs grilled for a smoky char, then slow-baked in a rich Hatch red chile sauce until they practically melt off the bone. It's the classic backyard rib, reimagined with the deep, earthy red chile flavor we grow up on in the Hatch Valley.

Our family has grown Hatch chile here for five generations, and red chile is what we cook when we want something rich and a little celebratory. When green chile is left to ripen on the plant, it turns a deep brick-red and the flavor mellows into something sweeter and more complex — perfect for coating ribs. Build your sauce from dried Hatch red chile pods, reach for our fresh Hatch red chile sauce to skip straight to dipping and baking, or season with our Hatch red chile powder. Each layers in authentic New Mexico flavor.

The technique: char, then braise. The secret to these ribs is two stages of flavor. First you grill them just long enough to get color and a hint of smoke — you're not cooking them through, just building the smoky foundation. Then you cut them into individual ribs, dip each one in red chile sauce, nestle them into a pan, and let a low 275-degree oven do the slow work for about three hours. That long, gentle braise is what turns them fall-apart tender and drives the red chile flavor deep into the meat.

Picking your chile and heat. Hatch red chile runs mild to medium-hot — fruity and earthy rather than scorching, which makes it ideal for ribs. A generous dusting of red chile powder before grilling, plus the sauce for braising, builds layers without overwhelming. Want more fire? Add a pinch of cayenne to the rub. Skip grocery "chili powder," which is a pre-mixed blend and will muddy the clean red chile flavor.

Take it further. For the most flavor, marinate the ribs in the red chile sauce for up to 24 hours before baking. And if your family is split on the eternal red-versus-green debate, this works just as well with Hatch green chile sauce and green chile powder — make a pan of each. For more ways to cook with red chile pork, try our carne adovada or the fast Instant Pot red chile pork.

Serving and storage. Serve these ribs with warm tortillas, pinto beans, and plenty of napkins — they're messy and worth it. Leftovers keep in the refrigerator for up to 4 days and reheat well, covered, in a low oven with a little extra sauce to keep them moist. Like most red chile dishes, they taste even better the next day.