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1
Cut the ribs so each piece has two bones. If you want, you can peel the membrane from the underside of the ribs, but I like to keep it there. Adds more textural contrast in my book.
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2
Set the oven to 250 degrees F.
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3
Salt the ribs and then sear them on all sides over high heat in a large skillet. Do this in batches if your pan isn't large enough. You don't want to crowd the pan. Place the seared ribs in a baking dish or shallow roasting pan that will fit all of them in a single layer.
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4
Using the same skillet, turn the heat down to medium and add the onions and garlic. Stir around until the onions begin to brown.
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5
Deglaze the pan by adding the red wine, turning the heat up to high, and stirring the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Then add the salsa verde and stir. Season with salt and pepper. Bring to a boil and then remove from heat.
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6
Pour the mixture over the ribs, cover, and then braise in the oven for 4 hours or until the meat is fork tender and falling off of the bones.
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7
Remove the ribs from the braising liquid and allow to rest in a covered dish for 10 minutes.
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8
Transfer the braising liquid to a pot and reduce to half its volume over high heat, stirring occasionally to prevent burning at the bottom of the pot.
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9
Slide the meat off the rib bones, roughly chop and then recombine with some of the reduced sauce to give them a nice shine, but not so much that it turns into a stew/soup.
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10
Serve on pan toasted tortillas topped with fresh chopped onions and cilantro.
