Boneless baby back ribs
1 Tbsp. olive oil
1/2 tsp. salt
Crema to taste
For the sauce:
2 large garlic cloves or 3 medium
1 small onion
2 peppers with the hotness you enjoy
1 chicken bullion cube
2 Tbsp. lime juice
Place the vegetables on a greased sheet pan and roast in a 425 degree fahrenheit oven until the are brown and collapsed. Pour the vegetables, bullion cube, lime juice, and any leftover juices into a blender and puree.
In a skillet add olive oil, ribs cut into bite sized pieces and salt. Brown the meat on all sides, then pour the green sauce over the top.
|Wow, I really need to clean the cooktop.|
Simmer covered for about 30 minutes. The sauce should thicken, but if not take the lid off for a few minutes.
Serve over rice, with cream drizzled over the top. You can also sprinkle cilantro over the top if your family likes it. If your family loves cilantro add a bunch to the green sauce before you blend to a puree.
Fun fact: The liking or disliking of cilantro is genetic. To people that dislike cilantro it tastes like soap.