Boneless Country Style Ribs with Chimichurri Pesto and Jicama Slaw

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Course: Main Course
Cuisine: Latin American
Protein: Pork
Cut: Boneless Country Style Ribs
Prep Time: 2 hours 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4 people


  • 1 pkg ButcherBox Boneless Country Style Ribs

Dry Rub

  • 1 Tbsp paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper


  • 2 bu cilantro
  • 1 c Italian parsley just leaves
  • 8 cloves garlic
  • ¾ c lime juice
  • 1 ea lime zested
  • ¾ c Cotija cheese finely grated
  • 1 Tbsp honey
  • ½ c avocado oil

Jicama Slaw

  • 2 ea jicama peeled and julienned
  • 3 ea carrots peeled and julienned
  • ½ head purple cabbage shredded
  • 1 bu scallions thinly sliced

Pear Vinaigrette

  • ¾ c pear nectar
  • ¼ c apple cider vinegar
  • ½ c avocado oil
  • ¼ tsp black pepper
  • ½ tsp kosher salt


  • Mix paprika, garlic powder, onion powder, kosher salt and pepper in a bowl.
  • Rub spices all over Boneless Country Style Ribs, then cover and refrigerate for 2 hours.
  • Preheat oven to 350°F.
  • Preheat sauté pan or grill pan, and add oil. Once oil is hot, sear ribs on both sides for 7 minutes per side.
  • Place ribs in oven for 30 minutes, or until meat thermometer inserted into thickest part reads 145°F.
  • Remove from oven and let rest for 5 minutes before serving.

Chimichurri Pesto

  • Place all ingredients for chimichurri pesto in blender and blend for 2 minutes.
  • Remove pesto from blender and place in serving bowl.

Pear Vinaigrette

  • Place vinegar, pear nectar, salt and pepper in blender or food processor.
  • Blend at low speed while adding oil at a steady slow stream.

Jicama Slaw

  • Mix all ingredients in a bowl and toss with pear vinaigrette.
  • Serve slaw with ribs and chimichurri pesto and enjoy!
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