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1
Bring the water to a boil in a large heavy casserole.
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2
Season the spareribs with 2 teaspoons of salt.
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3
Add them to the casserole and cook over moderate heat, stirring occasionally, until the water has evaporated and the ribs have rendered some of their fat, about 30 minutes.
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4
Continue to cook the ribs, turning occasionally, until browned and crisp, 10 to 15 minutes longer.
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5
Meanwhile, bring the stock to a boil in a medium saucepan over high heat.
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6
Remove from the heat.
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7
Heat a medium cast-iron skillet or griddle.
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8
Add the ancho chiles and cook over moderate heat, pressing lightly with a wooden spoon, until pliable and slightly blistered, about 30 seconds per side.
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9
Add the chiles to the hot stock and let stand until softened, at least 20 minutes.
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10
Scatter the cloves in the same skillet and cook until fragrant, 15 to 20 seconds.
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11
Transfer to a plate to cool, then grind to a powder.
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12
Scatter the garlic cloves in the skillet and cook over moderately low heat, turning, until softened throughout and browned in spots, about 15 minutes.
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13
Transfer the garlic to a plate and let cool slightly, then peel the cloves.
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14
Transfer the ancho chiles and 2 cups of their broth to a blender.
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15
Add the ground cloves and the roasted garlic and puree until smooth.
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16
Pour the ancho sauce and the remaining ancho broth over the ribs in the casserole and bring to a boil, scraping up any browned bits from the bottom of the pot.
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17
Cover partially and simmer over moderately low heat until the meat is tender and the sauce has reduced to 2 cups, about 45 minutes.
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18
Season with salt and spoon off some of the fat from the sauce.
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19
Transfer the ribs and sauce to a deep platter and serve.
