Prep 15 mins
Cook 1 hr 15 mins
the ancho chilies give it a unique taste
- 2 lbs spareribs, country-style cut into 2-inch pieces
- 2 dried ancho chiles
- 1 cup water
- 1 garlic clove, peeled
- 1⁄8 teaspoon cumin seed, crushed
- 6 ounces tomatillos, with husks well rinsed (about 8 medium)
- 1 dash sea salt
- Put the ribs into a large sauce pan and barely cover with water.
- Add salt and cook, uncovered, over medium heat for 10 minutes.
- Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
- Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
- Remove from heat; let soak 5 minutes.
- Put 1/2 cup of the water in a blender.
- Add garlic and cumin seed; blend thoroughly.
- Add remaining 1/2 cup of water and some of the chilies. Blend well. Gradually add the remaining chilies, blending well after each addition.
- Add the blender ingredients to the meat.
- Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
- Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
- The sauce will be quite thick and coat the back of a wooden spoon well.