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1
Cut 1 head of garlic crosswise in half.
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2
Place in large pot with ribs, 3 quarts water and quartered onion.
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3
Bring to boil over high heat.
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4
Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
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5
Strain, reserving 6 cups meat broth.
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6
Discard onion and garlic.
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7
Reserve ribs.
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8
Preheat oven to 400u00b0.
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9
Wrap remaining head of garlic tightly in foil and place directly on oven rack.
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10
Place tomatoes and sliced onion on rimmed baking sheet.
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11
Drizzle with 1 tablespoon oil.
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12
Sprinkle with salt and pepper.
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13
Roast garlic, tomatoes and onion until tender, for about 1 hour.
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14
Transfer tomatoes and onion to processor.
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15
Using fingers, squeeze garlic from papery skin into processor.
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16
Blend until smooth.
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17
Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
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18
Add 4 cups reserved meat broth.
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19
Let stand for 30 minutes.
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20
Transfer mixture to processor and blend until smooth.
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21
Strain chili sauce into medium blend until smooth.
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22
Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
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23
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
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24
Add chili ace; simmer for 5 minutes.
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25
Add tomato sauce, cumin, oregano and cloves.
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26
Simmer for 5 minutes.
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27
Add ribs, vinegar and remaining 2 cups meat broth.
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28
Bring to simmer.
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29
Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.
