Yield: 6-8 small servings. 2 slabs baby back ribs 2 Tbsp. chipotle powder 2 Tbsp. guajillo powder 2 Tbsp. ancho powder as needed, salt as needed, cracked black pepper 1 Tbsp. cumin SALSA VERDE: 1 large onion 6 cloves garlic1 lb. tomatillos 6 stemmed jalapeños 1 bunch cilantro 1 liter chicken stock1/4 cup cider vinegar1/2 lb. cotija cheese, shredded 2 limes Rub the ribs with salt and pepper first, and then liberally with the rest of the dried spices. Allow to cure, refrigerated, for at ...
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