Recipes and Cooking Pork Ribs in Mole Verde 4.2 (5) Add your rating & review Tomatillos, chiles, and plenty of garlic are featured in this mole verde recipe that's the perfect partner for the savory slow cooked pork ribs. Try this easy pork recipe when you're craving a taste of Mexico. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 15 mins Cook Time: 18 mins Slow Cook Time: 4 hrs Broil Time: 4 mins Total Time: 4 hrs 37 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 28 ounce can tomatillos 1 4 ounce can diced green chiles 1 medium onion, chopped 1 fresh serrano chile pepper, seeded and chopped* 2 teaspoon honey 3 cloves garlic, minced 1 teaspoon ground coriander ½ teaspoon salt 2 ½ pound pork loin back ribs Salt and ground black pepper ¼ cup chopped fresh cilantro 1 tablespoon lime juice Directions For mole verde, in a blender or food processor combine undrained tomatillos, diced green chiles, onion, serrano chile pepper, honey, garlic, coriander, and 1/2 teaspoon salt. Cover and blend or process until smooth. Divide pork ribs into 2 portions; season with salt and pepper. Place ribs in a 3 1/2- to 4-quart slow cooker. Pour mole verde over ribs. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Preheat broiler. Remove ribs from the slow cooker. Place ribs meaty sides up on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes or until ribs are lightly browned. Keep warm. Skim fat from mole. Transfer mole to a medium saucepan. Bring to boiling. Reduce heat and simmer for 18 to 20 minutes or until mole is slightly thickened. Stir in cilantro and lime juice. Serve mole with ribs. Tips *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and water. Rate it Print Nutrition Facts (per serving) 459 Calories 30g Fat 11g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 459 % Daily Value * Total Fat 30g 38% Saturated Fat 10g 50% Cholesterol 122mg 41% Sodium 933mg 41% Total Carbohydrate 11g 4% Total Sugars 4g Protein 36g Vitamin C 5.3mg 27% Calcium 90.9mg 7% Iron 2.7mg 15% Potassium 504mg 11% Folate, total 4mcg Vitamin B-12 0.8mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.