I love being able to walk across the street and have my friend teach me how to cook authentic Mexican food. This is one her recipes and it's ssssoooo good! It's a little spicy, but that's how I like my food. You will need to have the butcher at the local grocery store, cut the ribs into shorter pieces for you. Then when you get it home, you can cut it in between the bones to make a lot of pieces.
1 1/2 cups oil (canola or vege)
salt to taste
5-7 dry chili arbol (small dried red chilies)
2 cloves garlic, whole
1 section of an onion, not cut (approx. 1/4 of a small- med onion)
2 lbs tomatillos, peeled and rinsed
3/4 cup water
Put ribs into a very large skillet or stock pot. Cover with water. Add the oil and lots of salt. Boil uncovered on high for 1 1/2 - 2 hours on med-high. Stir occasionally. ( Don't add more water. ) Let water boil down and the meat should turn brown.
While the ribs are cooking, make your salsa by roasting (in a dry skillet with no water or oil) the chili arbol, garlic and onion. Set aside. In the same skillet, (with no water or oil) roast the tomatillos on high for 2 minutes then cover them and turn to medium to roast the tomatillos for 15 more minutes. When they are finished roasting, pour the 3/4 cup water on top of them. Place the tomatillos with the water, and the chili arbol mixture into the blender. Blend until thoroughly mixed.
Remove the meat from the pan with a slotted spoon and set aside. Now take a ladle and remove as much of the oil from the top of the water, that the meat cooked in, as you can. Discard the oil. Put the meat back into the pan after the oil is removed. Add the blended salsa to the meat and stir. Taste for salt and add more if needed. Cook over medium heat for 15 minutes.