Mix the cumin with the chopped garlic and salt and spread the ribs with the mixture (This should be done the day before)
Put the ribs in a large pot or iron kettle with cold water until covered. Bring it to the fire and when it starts to boil, lower the 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 from the meat in the pot, if not, add butter or oil and fry the ribs for 10 minutes. Separate the fat from the ribs and reserve it.
Put the water and garlic cloves in a large saucepan. Let it boil, add the onion and chilies, and cook for 5 minutes.
Add the green tomato and continue cooking for another 4 minutes.
In a food processor, make a puree with the green tomato, chilies, garlic and onion boiled; add 2 cups of the water in which everything was cooked.
Add the coriander and process a few more moments, so that the cilantro is hardly grinded. If the sauce is too thick, thin it with a little more of the chilli water.
In a large skillet, heat 2 tablespoons of reserved fat. Add the green tomato puree, let it start to boil, lower the heat and cook, with lid, for 10 minutes.
Add the sauce to the pot of the ribs, mix everything well and simmer for 20 minutes.
Season with salt and pepper.
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