• 700 g pork ribs
• 5 tablespoons of oil
• 4 tomatoes, cooked
• ¼ onion
• 2 cloves of garlic
• 3 ancho chili peppers, seeded and soaked in hot water
• 1 tablespoon chicken consommé, powdered
In a saucepan, cook the ribs with water until they are covered, a piece of onion and salt. Cook over medium heat for 40 minutes or until well cooked, remove from heat and drain. In a frying pan, heat 3 tablespoons of oil, fry the ribs until lightly browned: reserve.
For the sauce, blend the tomatoes with the onion, the garlic, the ancho peppers, a little of the water where you soaked them and the chicken stock until completely integrated. In a saucepan heat the rest of the oil, fry the sauce until it boils and add the ribs.