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Entree
Mexican Fusion
4 - 6 servings
30 minutes
2 hours
10 (about 20 oz.) Melissa’s Fresh Tomatillos
1/2 Melissa’s Perfect Sweet Onion - peeled
1 Fresh Serrano Pepper - stem removed
4 cloves Melissa’s Peeled Garlic
1 teaspoon Ground Coriander
1 teaspoon Oregano
1/8 teaspoon Kosher Salt
1/4 cup Water
3 tablespoons Extra Virgin Olive Oil
4 pounds Baby Back Ribs - silver skin removed; cut into individual ribs
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
4 Red Fresno Peppers - sliced into rounds
Preheat the oven to 425ºF.
Remove the thin husks from the tomatillos. Rinse the tomatillos and place them with the onion, the serrano pepper and the garlic on a baking pan. Drizzle them with a little olive oil and place in the oven. Roast them until they are moderately charred, about 15 minutes.
Once roasted, carefully blend with the rest of the salsa ingredients until smooth with a little chunky texture (makes about 3 cups). Set aside.
In a large cast iron pan, heat the olive oil over a high flame. Season the ribs on all sides and add to the pan. Sear the ribs until they start to brown. Add the tomatillo salsa and Fresno peppers to the pan. Cover and reduce the heat.
Simmer for 1 - 1 1/2 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 sauce over the top.
