Huaraches con Costilla

Rinse the dried pinto beans thoroughly. Place the dried pinto beans in a large pot with enough water to cover by 5 centimeters. Bring to a boil, then reduce heat and simmer for 90-120 minutes, or until tender. Drain, reserving some cooking liquid.

Cut the pork spareribs into individual riblets. Place the pork spareribs in a large pot with 100 grams of white onion (roughly chopped), the bay leaves, and salt for ribs. Cover with water and bring to a boil. Reduce heat and simmer for 90-120 minutes, or until the pork spareribs are very tender and easily pulled from the bone. Skim any foam that rises. Remove the pork spareribs from the broth, reserving the broth. Once cool enough to handle, shred the meat from the bones and discard bones and bay leaves.

For the salsa, remove stems and seeds from the dried ancho chiles and dried guajillo chiles. Place them in a bowl and cover with hot water to rehydrate for 20 minutes.