Here is a concise summary of the provided text, which appears to be a transcript of a cooking video:
**Recipe:** Smoked Pork Ribs with Green Sauce and Rice
**Key Steps:**
1. **Smoking**: Prepare pork ribs (cut along the entire length) with salt, then smoke at 135-145°C for 1.5 hours.
2. **Green Sauce**: Blend tomatillos, garlic, three types of chilies (Poblano, Güero, Serrano), cilantro, salt, black pepper, oregano, cumin, and allspice with water.
3. **Cooking**: Sauté onions, add the smoked ribs, green sauce, and potatoes. Cook for approximately 1 hour and 40 minutes, uncovered, to reduce liquid.
4. **Serve**: Accompany with simple white rice (cooked with onion, garlic, peas, chicken broth, and salt).
**Notable Points:**
* The smoky flavor adds a unique twist to the traditional dish.
* The green sauce is not overly spicy, despite containing three types of chilies.
* The recipe results in tender, fall-off-the-bone meat and a flavorful, aromatic stew.
Here are the extracted key facts in short sentences, numbered for reference:
**Ingredients and Preparation**
1. The dish features pork ribs, cut along the entire length.
2. Initial seasoning includes pure salt and freshly ground black pepper.
3. A kilo of tomatillos (about 20) is used for the sauce.
4. Three types of chilies are used: El Poblano (zero spicy), Güero Chile (moderately spicy), and Serrano (spicy).
5. Other sauce ingredients include garlic, oil, cilantro, salt, black pepper, dried oregano, cumin powder, and allspice.
6. Lard is added to the pot for extra flavor.
7. A whole chopped onion is cooked until golden brown.
8. For the rice, ingredients include peas, powdered chicken broth, and salt to taste.
**Cooking Process**
9. The ribs are smoked at 135-145°C for about an hour and a half.
10. Tomatillos and chilies are roasted; the Poblano is then sweated in a plastic bag for 10-15 minutes.
11. The sauce is blended with the roasted ingredients, garlic, cilantro, and spices.
12. The onion is cooked for about 10 minutes until golden brown before adding the ribs.
13. The dish is cooked for an initial hour, then potatoes are added, and it's cooked for an additional 30-40 minutes without covering.
14. Excess fat is removed after 20 minutes of slow boiling.
15. The dish is cooked for a total of about an hour and 40 minutes.
**Serving and Additional Notes**
16. The dish is served with simple white rice, prepared with a 2:1 water ratio, cooked for 15 minutes.
17. The final step includes tasting and adjusting the salt.
18. Serving suggestions include adding green sauce on top and optional accompaniments like natural Serrano chili or raw chili in vinegar.