Name: Ribs in Green Sauce
Prep time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/2 teaspoons ground cumin; 6 cloves garlic; 1 tablespoon salt; 2 kilos pork ribs, cut into pieces or 2-3 ribs each; 2 tablespoons lard, or oil; 4 cups water; 6 cloves garlic; 1/4 onions, cut into pieces; 8 serrano chiles; 1 kilo tomatillo, without skin; sprigs fresh cilantro, fresh; pepper

Preparation

Medium

Mix the cumin with the chopped garlic and salt, and rub the ribs with the mixture (It's best to do this the day before) Place the ribs in a large pot or cast iron cauldron with cold water to cover them. Bring to a boil, then reduce heat to medium. Cover and cook until the water has evaporated and the meat is quite tender, and a fork penetrates easily (about 1 hour). There should be some fat left from the meat in the pot; if not, add lard or oil and fry the ribs for 10 minutes. Separate the fat from the ribs and set it aside.