A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
Selecting Tomatillos "When buying tomatillos to make dishes like the pork ribs in tomatillo sauce look for firm fruits with husks that cling tightly to the fruit. These contain the most juice and will not be mealy inside. And smaller ones will typically be more flavorful." —Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas, and chef-instructor at the Culinary Institute of America in San Antonio