For the ribs

2 lbs Baby back ribs

1 tsp salt

3 cloves garlic

1/4 white onion piece

For the Salsa Roja

7 guajillo chilies

3 morita chilies

3 roma tomatoes

1/4 white onion piece

2 cloves garlic

Directions:

For the Ribs

Put ribs, salt, garlic cloves and onion in a pot. Cover with about 2 cups of water.

Bring ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water is gone.

Once the water is gone. The ribs will continue to cook in their own fat,

Let the ribs brown in their own fat.

Put the chilies and tomatoes in a pot and cover with water.

Bring to a boil over medium heat.

Boil for about 10 minutes.

Transfer the chilies and tomatoes to a blender. Add the onion, garlic cloves and 1 1/2 cups of the water used to boil the chilies to the blender.

Blend the salsa well.

Strain the salsa over the ribs using a mesh strainer. Use a spoon to help push the salsa through the strainer.

Salt the salsa and ribs to taste. Stir it. Let it come to a simmer. Then cover and reduce heat to low and let cook for 20 minutes.

Serve with white rice and corn tortillas.

Enjoy !!