Guest Author - Terri Perkins Fulton

Serves 4. Can be doubled

1 1/4 pounds tomatillos, husked and rinsed
3 garlic cloves, unpeeled
5 to 7 dried chiles de arbol, stemmed
1 1/2 cup water
Salt to taste

3 pounds baby-back ribs, cut into portions of 4 or 5
Vegetable or peanut oil

1/4 cup chopped cilantro
1/4 cup chopped onion

In a heavy skillet or on a griddle toast the tomatillos over medium-high heat until charred in spots, turning frequently, about 5 minutes. Remove to a blender or food processor. Add the garlic and toast until softened and blackened in spots, about 10 minutes. Cool until easy to handle, then peel and place in the blender with tomatillos. Stir the chiles de arbol in the pan until lightly toasted, about 10 seconds. Add to the blender. Pour in the water and blend until pureed. Season with salt to taste and set aside.

Sprinkle the ribs with salt and pepper. Coat the bottom of a large dutch oven with oil and heat over medium-high heat. Add the ribs and cook in batches until golden brown, about 5 minutes per side, adding more oil as necessary so the pan does not get dry. Remove the ribs to a platter.

Add the sauce to the pot and cook and stir for about two minutes. Return the ribs and turn to coat with the sauce. Reduce heat, partially cover and simmer for about 30 minutes, until the ribs are tender when pierced with a knife. Transfer the ribs to platter. Turn the heat up to high and boil the sauce, stirring constantly, until thick enough to coat the back of your spoon, about 5 more minutes. Pour the sauce over the ribs, sprinkle with chopped cilantro and onions and serve with Frijoles de la Olla.