Green Chile Ribs

• 4 pounds pork baby back ribs
• 2 tablespoons ground cumin, divided
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 jar (16 ounces) salsa verde
• 3 cans (4 ounces each) chopped green chiles
• 2 cups beef broth
• 1/4 cup minced fresh cilantro
• 1 tablespoon all-purpose flour
• 3 garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• Additional minced fresh cilantro

1. 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.
2. 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.

pork baby back ribs, ground cumin, olive oil, onion, salsa verde, green chiles, beef broth, fresh cilantro, flour, garlic, cayenne pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/green-chile-ribs/ (may not work)