2 lbs meaty country style Pork spareribs (ideally you can buy these at the butcher already cut into 2-3 inch pieces if your ribs are larger you can cut them in half yourself)
2 dried ancho chiles
1 cup water
1 peeled clove garlic
1/2 medium white onion, roughly chopped
1/2 teaspoon cumin powder
8-10 medium tomatillos with husks on well rinsed
1 tsp salt
1/2 tsp pepper
Put the ribs in a large saucepan or dutch oven and barely cover with water.
Add salt and boil for 10 minutes.
Prepare the dried chiles by removing the stalks and splitting them open and discarding any seeds and veins.
Put the chiles into a small saucepan and cover with hot water. Simmer for 5 minutes to soften the chiles. Remove from heat and let soak for another 5 minutes.
Get out your blender, food processor or Vitamix. Put in 1/2 cup water. Add the garlic, onion and cumin and pepper and blend thoroughly. Add the rest of the water and the chiles and blend thoroughly. Add this mixture to the ribs.
Cut the tomatillos into quarters, leaving the husks intact and add them to your rib, sauce mixture.
Cook your rib, sauce mixture uncovered until the meat is tender, the sauce is reduced, about 45 minutes.
The sauce will be quite thick and coat the back of a wooden spoon when it is finished. Serve over rice or pile greens around the stew on a serving platter. If you notice large pieces of tomatillo skins when serving you can pull those out, most will have broken down into the sauce but sometimes a few stay more intact.