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1
Put the oil in a large skillet and turn the heat to medium-high.
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2
Add the onions and a pinch of salt and cook, stirring occasionally, until they are soft, about 10 minutes.
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3
Add the tomatoes and cayenne or black pepper and cook, stirring once or twice, until the tomatoes break down, 10 minutes or so.
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4
Stir in the Recado Rojo and simmer until the mixture is thick, about 10 minutes.
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5
(You can prepare the dish to this point and let sit for an hour or two before reheating and adding the shrimp.)
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6
Add the shrimp and cook, stirring occasionally, until pink and firm, 5 minutes or so.
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7
Taste and adjust the seasoning, adding more salt, pepper or cayenne, or Recado Rojo as you like.
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8
Garnish with the cilantro and serve immediately.
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9
Incredibly, not much different, but more time-consuming: Before beginning, parboil about 4 pounds of spareribs in water to cover until tender, at least 30 minutes (you can do this in advance, then drain the ribs, wrap them well in foil, and refrigerate).
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10
Step 1 remains the same.
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11
In step 2, add the drained ribs to the sauce and cook, stirring occasionally, until very tender and nearly falling from the bone, perhaps another half hour or so.
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12
Serve as directed.
