Directions

1. Put the ribs and the whole onion in a stock pot. Cover with water and simmer on low heat for about an hour, until tender and falling off the bone. (Occasionally remove the foam that collects on the surface of the water.) Remove the meat but don’t discard the stock. Debone and dice the meat. Set aside.
2. As the stock sits, remove the fat that gathers on the surface.
3. While the pork is cooking, cover the chili peppers with boiling water and let them sit until they soften. Blend the peppers with a little of the water they soaked in until a thick sauce is formed.