3 racks (about 5 pounds) baby back pork ribs
1 cup Aaron's Adobo, recipe follows
3 tablespoons extra virgin olive oil
2 medium white or yellow onions, finely chopped
4 garlic cloves, very finely chopped
1/2 teaspoon cayenne pepper
2 cups Chile Colorado Sauce, recipe follows
One 15-ounce can crushed tomatoes
1/2 cup molasses
1/2 cup apple cider vinegar
Grated zest and juice of 1 orange
1/4 cup cumin seeds
1/4 cup coriander seeds
1/4 cup fennel seeds
1/4 cup yellow mustard seeds
2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces
2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
1/2 cup dried whole oregano (preferably Mexican)
2 tablespoons onion powder
2 tablespoons garlic powder
1/4 cup Spanish paprika (pimenton), preferably sweet or hot
3 medium Spanish or white onions, quartered
8 medium fresh tomatillos, husked and washed
4 plum tomatoes, cored and quartered
8 whole garlic cloves, peeled
Olive oil, for drizzling
1 ancho chile (1/2 ounce), stemmed, seeded, and deveined
2 guajillo chiles (1/2 ounce), stemmed, seeded, and deveined
1 quart chicken stock (low-sodium store-bought is fine)
Salt and freshly ground black pepper
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