| Step 1 |
Add a tablespoon of cooking oil into a saucepan and sauté the garlic, onion and jalapeño. Incorporate the tomatillos once fragrant. Sauté until slightly roasted. |
| Step 2 |
Transfer the onion, garlic and jalapeño into a blender and add the cilantro and chicken stock. Blend until smooth. |
| Step 3 |
Return the sauce into the saucepan and bring to a boil. Taste and season to taste. Set aside keeping warm. |
| Step 4 |
Trim the ribs to remove excess fat and their thin membrane. Slice to separate the ribs. |
| Step 5 |
Rub the ribs with cooking oil and salt. Grill or pan-fry until brown on all sides and cooked through, 20-30 minutes. |
| Step 6 |
Incorporate the ribs into the salsa verde and serve. |
