Instructions: Place ribs, water, onion, garlic and salt in a 5-quart pot. Bring water to a boil, lower heat and simmer gently, loosely covered, for 1 1/2 hours. Preheat a broiler. Rub chiles with a little olive oil and broil or char over an open flame. Cover and cool chiles. Peel off skin, seed, and reserve chiles.

Lightly toast tortillas in a hot dry skillet or over an open flame.

Tear into small pieces and reserve. When ribs are tender, remove from pot. Bring liquid back to a boil and reduce to about 3 cups (10 minutes). Puree liquid with onion, garlic, chiles and tortillas until coarse. Bring puree to a boil in the pot and add ribs and simmer for 15 to 30 minutes. If the sauce is too thick add a little water. Just before serving add cilantro. Serve ribs over cabbage and spoon sauce over top. Garnish with some Pico de Gallo and crumbled Queso Fresco.

Yield: 2 to 4 servings

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