Costillitas de Puerco en Salsa Roja

Cut the Pork ribs into individual pieces. Season the Pork ribs generously with 8 grams of Salt and all the Black pepper.

In a large heavy-bottomed pot or Dutch oven, heat the Lard over medium-high heat. Add the seasoned Pork ribs and brown them on all sides until golden. Remove the browned Pork ribs from the pot and set aside, reserving any rendered Lard in the pot.

While the Pork ribs are browning, prepare the chiles: remove the stems and seeds from the Ancho chiles and Guajillo chiles. Leave the Arbol chiles whole. Lightly toast all the dried Ancho chiles, Guajillo chiles, and Arbol chiles in a dry comal or skillet for 30-60 seconds per side until fragrant, being careful not to burn them.