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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 (discard onions and garlic).
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6
Reserve ribs.
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7
Preheat oven to 400F.
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8
Wrap remaining head of garlic tightly in foil and place directly on oven rack.
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9
Place tomatoes and sliced onion on rimmed baking sheet.
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10
Drizzle with 1 tablespoon oil.
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11
Sprinkle with salt and pepper.
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12
Roast garlic, tomatoes, and onion until tender, about 1 hour.
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13
Transfer tomatoes and onion to processor.
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14
Using fingers, squeeze garlic from papery skin into processor.
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15
Blend until smooth.
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16
Set tomato sauce aside.
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17
Place guajillo and ancho chilies in medium bowl.
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18
Add 4 cups reserved meat broth.
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19
Let stand 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 bowl, pressing on solids in strainer with rubber spatula to extract as much liquid as possible.
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22
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
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23
Add chili sauce; simmer 5 minutes.
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24
Add tomato sauce, cumin, oregano, and cloves.
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25
Simmer 5 minutes.
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26
Add ribs, vinegar, and remaining 2 cups meat broth.
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27
Bring to simmer.
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28
Reduce heat to low and simmer uncovered until sauce is thick, about 50 minutes.
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29
Season with salt and pepper.
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30
(Can be made 1 day ahead.
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31
Chill uncovered until cold, then cover and refrigerate.
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32
Rewarm over medium-high heat until hot.)
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33
Serve ribs with sauce.
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34
Available at Latin American markets and some supermarkets.
