Pork Ribs by Amy Hernandez
- 2 Lbs baby back ribs, 2-3 inch pieces
- 1 Tsp salt
- 1 Tsp oil
- 1 1/2 Lbs fresh , outer husks removed and rinsed
- 1/2 Small onion
- 2 Large fresh guero
- 2 Large garlic cloves minced
- 3/4 cup firmly packed cilantro leaves
- 1 Tsp salt or to taste
- 1 Cup of water
Rinse the meat and pat dry. In a large skillet with a lid set over medium-high heat. Season meat with 1 tsp of salt and place in skillet to brown (this may need to be done in two small batches) Be careful not to burn the brown bits on the bottom of the skillet as these will give a great flavor to the. Once done, remove meat from skillet and remove skillet from heat until is ready.
Place now the, onions, jalapeños, and guero on a dry pan or comal at medium high heat. Roast thoroughly, turning occasionally. Place garlic, cilantro and salt into blender bowl and then add in additional items (except for the guero ) as they finish roasting. Chiles and onion will be soft when they are ready, and the will turn from bright green to a more yellow hue. Peel guero and set them aside until the final step.
Blend thewell. Return the skillet to a medium high heat and pour in the . Stir gently to release the brown bits on the bottom. Add browned ribs and 1 cup of water to and cover. Reduce heat to low and cook covered until ribs are tender, about 40 minutes. Check occasionally to see if more water is needed.
When the meat is tender, add the gueroand check for salt. Be very careful not to make final check for salt until the meat is tender and the is at the consistency you desire. Otherwise the end result can be too salty if additional reduction of occurs. Serve with or rice with warm tortillas. Serves 4-6.
Posted by Lindsay