Tomatillo-Chipotle-Glazed Country Ribs

• 6 dried guajillo or Anaheim chiles, stemmed and seeded
• 2 cups Roasted Tomatillo-Chipotle Salsa
• 3 pounds pork country ribs
• 2 tablespoons honey
• Romaine lettuce leaves, for serving
• sliced radishes and fresh cilantro sprigs, for garnish

1. Heat a dry griddle or heavy skillet over moderate heat.
2. Add 2 of the chiles, opening them flat on the hot surface.
3. Toast, pressing down, until they start to crackle.
4. Turn and toast the other side, then transfer to a blender.
5. Toast the remaining chiles and add them to the blender along with the Roasted Tomatillo-Chipotle Salsa.
6. Blend until smooth, scraping the sides.
7. Pass the puree through a medium strainer into a bowl.
8. In a large bowl, smear the ribs with half of the chile mixture, then cover and refrigerate for 6 hours or overnight.
9. In another bowl, mix the remaining chile mixture with the honey; cover and refrigerate.
10. Preheat the oven to 325.
11. Spread the ribs and marinade in a single layer in a baking dish.
12. Drizzle 1/4 cup of water around them, cover with foil and roast for 1 1/2 hours.
13. uncover and bake for about 15 minutes longer, or until tender.
14. Discard the pan juices.
15. Raise the oven temperature to 350.
16. Brush the ribs generously with the chile-honey sauce.
17. Bake for about 15 minutes or until the ribs are glazed and a little crusty.
18. Line a serving platter with the romaine and pile the ribs on top.
19. Garnish with the radishes and cilantro and dig in; pass around any remaining chile-honey sauce.

anaheim chiles, salsa, pork country ribs, honey, cilantro sprigs

Taken from www.foodandwine.com/recipes/tomatillo-chipotle-glazed-country-ribs (may not work)