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Entree
16 servings
5 minutes
2 hours
Chef Tom Fraker
3 tablespoons extra virgin olive oil
4 pounds baby back ribs, silver skin removed, cut into individual ribs
Kosher salt and freshly ground pepper to taste
1 tub tomatillo sauce
4 each Red Fresno Peppers, sliced
In a large sauce pan, heat the oil over high flame.
Season the ribs on all sides and add to the pan.
Sear the ribs on all sides until they start to brown.
Add the tomatillo sauce and the chiles. Cover and reduce the heat.
Simmer for 1 to 1½ hours or until the meat is tender.
Remove the lid and simmer for 30 minutes longer.
To serve, place the ribs on a platter and pour the remaining sauce from the pan over the top.
Removing the silver skin will help tenderize the meat.
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