||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.
||Transfer the onion, garlic and jalapeño into a blender and add the cilantro and chicken stock. Blend until smooth.
||Return the sauce into the saucepan and bring to a boil. Taste and season to taste. Set aside keeping warm.
||Trim the ribs to remove excess fat and their thin membrane. Slice to separate the ribs.
||Rub the ribs with cooking oil and salt. Grill or pan-fry until brown on all sides and cooked through, 20-30 minutes.
||Incorporate the ribs into the salsa verde and serve.