Morisqueta Michoacana

Rinse the pinto beans thoroughly. Place the pinto beans in a large pot with 1500g of water, 100g of white onion (half), and 15g of garlic cloves (half). Bring to a boil, then reduce heat and simmer until tender, about 2-3 hours. Add 5g of salt and the epazote sprigs during the last 30 minutes of cooking.

Cut the pork spare ribs into individual pieces. Place the pork spare ribs in a pot with enough water to cover them, add 50g of white onion (quarter) and 15g of garlic cloves (remaining half), and 3g of salt. Bring to a boil and cook until tender, about 45-60 minutes. Drain and reserve the cooking liquid if desired for the sauce.

While the ribs are cooking, prepare the chile sauce. Remove stems and seeds from the guajillo chiles and ancho chiles. Place the guajillo chiles and ancho chiles in a bowl and cover with hot water. Let them rehydrate for 20 minutes until soft.