Chefs Dani Braun, Chris Sills and Edgar Gutierrez
Tres Carnales/Rostizado, Edmonton
Heat the oil over medium heat in a large frying pan or cast-iron pot. Season meat with 1 Tbsp salt and place in the pan in small batches. Cook until brown but not burnt. Remove from heat and set aside until the sauce is ready. Do not wash pan.
In a dry skillet or cast iron pan, grill tomatillos, jalapeños and onion over medium heat. Grill thoroughly, stirring occasionally until lightly charred and soft to touch.
Place grilled vegetables, garlic, cilantro, and salt into a blender or food processor. Pulse until well-blended.
Using the same pan used to cook the ribs, combine ribs, sauce and water. Cover the pan and reduce heat to low. Cook until the ribs are tender and soft, about 40 minutes.
Serve with refried beans, rice, and warm corn tortillas.