Costillas de Cerdo en Salsa Roja (Pork Ribs in Red Chilli Sauce)

• 1.2 kg Pork spare ribs, bone-in
• 1 large White onion
• 4 cloves Garlic
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• 4 medium Tomato, ripe
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 1 tsp Ground cumin
• 1 tbsp Apple cider vinegar
• 1 tbsp Olive oil
• 1.5 liters Water

1. Put the pork spare ribs in a large pot with the water, half the white onion, 2 garlic cloves, the bay leaves and 1 tsp of the fine sea salt. Bring to the boil, then reduce to a gentle simmer and cook for 60 to 75 minutes, until the ribs are tender but not falling apart. Skim any foam from the surface as needed.
2. Meanwhile, roughly chop the remaining white onion and the remaining garlic. Roughly chop the tomatoes. Heat the olive oil in a saucepan over a medium heat, add the onion and cook for 6 to 8 minutes until softened, then add the garlic and cook for 1 minute.
3. Add the tomatoes, guajillo chili powder, ancho chili powder, ground cumin and the remaining 1 tsp fine sea salt. Cook for 8 to 10 minutes, stirring, until the tomatoes have broken down and the mixture looks jammy. Stir in the apple cider vinegar and cook for 1 minute.
4. Tip the sauce into a blender and add 250 ml of the rib cooking liquid. Blend until very smooth, then taste and add a pinch more salt if needed. If the sauce is very thick, blend in a splash more cooking liquid to loosen it.
5. Lift the ribs from the pot with tongs and discard the bay leaves. Return the ribs to the pot (or a clean saucepan) and pour over the blended salsa. Simmer gently for 10 to 15 minutes, turning the ribs to coat, until the sauce clings and the ribs are piping hot.
6. Serve the ribs with plenty of the red sauce spooned over the top. If you like a looser finish for spooning, stir in a little more of the reserved cooking liquid just before serving.

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