Directions

• Place the ribs on a baking sheet that has enough foil to wrap the ribs, meat side down. With a small, sharp knife, pierce some small holes into the skin on ribs. Season on both sides with a basic pork rub, salt and fresh cracked pepper. With the meat side down, wrap the ribs tightly in the foil paper.
  
• Let the ribs sit while you prepare the sauce.
• In a pot, add the guajillos, moritas, garlic, onion and roma tomatoes. Cover generously with water. Bring to a boil, then reduce to a simmer. Continue cooking for 10 minutes. Remove from heat ans let cool.
  
• After about 20 minutes, using a slotted spoon, add all of the ingredients from the pot to the blender. Add 2 cups of cooking water, oregano. Also add salt and pepper to taste. Blend on high until smooth. Scrape down the sides and blend on high for 40 more seconds. Taste for salt. Strain the sauce using a wire mesh strainer, into a bowl.
• At medium heat, preheat 3 tablespoons of oil in a large pot at medium heat for 3-5 minutes. Pour in the strained sauce. Add the 3 tablespoons of piloncillo.Reduce heat and cover. Taste for salt as it reduces.Cook the sauce for 25-30 minutes or until it reduces and becomes thick.
  
• Preheat oven to 250 degrees F. When ready transfer ribs on baking sheet to the oven. Roast for 2 hours at that temperature.
• After two hours, remove ribs from the oven. Turn oven temperature up to 350 degrees F. Open up the ribs. Carefully drain the liquid from ribs and then flip over with meat side up.
  
• To a bowl, add 1 1/2 cups of the reserved sauce that you prepared. Brush the ribs generously with sauce from the bowl. Place back into the oven. Roast for 10 minutes. Repeat basting 3-4 more times. Each time leaving the ribs in for 10 minutes. Remove from the oven and let sit for 10 minutes before slicing.