Pork Ribs Mexican Style in Red Dry-Chilli Sauce

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 Hi Everyone! Today's recipe is a family recipe, this one is from my Aunt Rebeca, all the way from Irapuato, Guanajuato! Hopefully you will like it as much as we do!

Serves6-8
Ingredients:

• 2 lbs Pork ribs cut into bite size pieces


• 3 tablespoons of vegetable oil


• ¼ cup of fresh cilantro


• ½ a small onion (¼ cup onion)


• 1 garlic clove


• 15-20 Pipitilla dry chilis (if you can't find Pipitilla, you can use Guajillo, or New Mexico Dry chilis)


• 10-15 Tomatillos


• Salt to taste


• 1 cup of water (water is to taste, if you like your sauce thicker, use less water.)

In a large pan or skillet, on medium heat,  heat up 3 tablespoons of vegetable oil and brown the ribs, for about 10-15 minutes or until brown.

While the ribs are cooking,  on a hot griddle, toast the Dry chilis for about 5 seconds on each side, you just want to toast them slightly, 5 seconds is more than enough for the chilis to get that smokey flavor we want, so do NOT toast them for too long or they will burn and your sauce will be very bitter! Toast 3-4 chilis at a time to prevent them from burning. Place them aside for a minute.

Peel the tomatillos and toast them in a hot griddle  for about 2-3 minutes on each side or until their skin blisters and they become somewhat softer.

In a blender, blend the dry chilis, tomatillos, onion, cilantro, garlic, salt to taste and about 1 cup of water.  Blend on high for about 5 minutes or until well blended. (Blend well to avoid having a lot of chili skin in your sauce! Or if you prefer you can strain the sauce with a strainer.)

Once the ribs are nice and brown, discard any oil in your skillet, and add in the red sauce, (strain the sauce if you want to), add more water if needed and cook on medium low for about 10-15 minutes or until the sauce starts to boil. Taste the flavor and add any salt if needed, if you want, you can also add black pepper, but this sauce is so rich in flavor, that it only needs salt to taste.  Continue to boil for 5 more minutes or until the ribs are completely cooked and that's it.

This recipe goes great with any kind of rice and beans. Enjoy!

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