Costillas en Salsa Verde (Pork Ribs in Tomatillo Sauce)

• 1.2 kg Pork spare ribs, bone-in
• 1 large White onion
• 6 cloves Garlic
• 700 g Tomatillo
• 2 pieces Jalapeno pepper
• 30 g Fresh coriander
• 1 piece Lime
• 1.5 liters Water
• 2 tsp Fine sea salt

1. Cut the ribs into individual pieces. Peel and quarter the onion, and peel the garlic. Remove the husks from the tomatillos and rinse well to remove any stickiness.
2. Put the ribs in a large pot with the water and 1 tsp of the fine sea salt. Bring to the boil, then reduce to a gentle simmer and cook for 60 to 70 minutes, skimming any foam, until the ribs are tender but not falling apart. Lift the ribs out with tongs and set aside; reserve 300 ml of the cooking liquid.
3. While the ribs simmer, put the tomatillos, jalapeños, onion and garlic into a saucepan and cover with water. Bring to a simmer and cook for 10 to 12 minutes, until the tomatillos turn olive-green and soften. Drain, reserving a splash of the cooking water.
4. Blend the cooked tomatillos, jalapeños, onion and garlic with the fresh coriander, the juice of the lime, the remaining 1 tsp fine sea salt, and a little reserved cooking water until smooth. Pour the salsa verde back into the saucepan and simmer for 5 to 7 minutes, stirring, until it thickens slightly and the flavour tastes rounded. If it is too thick, loosen with a little of the reserved rib cooking liquid.
5. Add the ribs to the salsa verde and simmer gently for 8 to 10 minutes, turning to coat, until the ribs are glossy and the sauce clings. Taste and adjust with a little more lime juice if you want it sharper. Serve hot, spooning plenty of sauce over the ribs.

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