• Optional: roast jalapeños in an oven or toaster oven at 180°C until the skin has charred (approximately 20 minutes). Remove from oven, remove skin, stem and seeds and place flesh in food processor.
• Peel and chop onion, peel and smash garlic cloves. Heat ghee or oil in a pan at low heat. Add onion and cook for 10 minutes, stirring often. Add garlic and cook for another 5 minutes. Place onion and garlic in food processor.
• Peel tomatillos and add them to food processor.
• Chop coriander stems and leaves and place in food processor. Add salt and cumin, process until smooth.
• Place ribs and sauce in a large ziplock bag. Marinate in the fridge for at least 8 hours.
• When ready to cook, place ribs and sauce in a slow cooker. Cook for 8-10 hours.

Mexican slaw

• 20 minutes before serving, finely slice cabbage and place on a colander with a large pinch of salt.
• Roughly chop coriander leaves.
• Drain cabbage, mix with coriander and jalapeños (if using), season with lime juice and extra virgin olive oil.