Ingredients
4 pounds pork baby back ribs2 tablespoons ground cumin, divided2 tablespoons olive oil1 small onion, finely chopped1 jar (16 ounces) salsa verde3 cans (4 ounces each) chopped green chiles2 cups beef broth1/4 cup minced fresh cilantro1 tablespoon all-purpose flour3 garlic cloves, minced1/4 teaspoon cayenne pepperAdditional minced fresh cilantro
Preparation
Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker.
Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.
