Chilayo

• 2 lbs spareribs, country-style cut into 2-inch pieces
• 2 dried ancho chiles
• 1 cup water
• 1 garlic clove, peeled
• 1/8 teaspoon cumin seed, crushed
• 6 ounces tomatillos, with husks well rinsed (about 8 medium)
• 1 dash sea salt

1. Put the ribs into a large sauce pan and barely cover with water.
2. Add salt and cook, uncovered, over medium heat for 10 minutes.
3. Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
4. Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
5. Remove from heat; let soak 5 minutes.
6. Put 1/2 cup of the water in a blender.
7. Add garlic and cumin seed; blend thoroughly.
8. Add remaining 1/2 cup of water and some of the chilies. Blend well. Gradually add the remaining chilies, blending well after each addition.
9. Add the blender ingredients to the meat.
10. Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
11. Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
12. The sauce will be quite thick and coat the back of a wooden spoon well.
13. Serve.

spareribs, chiles, water, garlic, cumin, well, salt

Taken from www.food.com/recipe/chilayo-317617 (may not work)