1 jar mole Doña María® dissolved in 1 cup chicken broth
1 rack of pork ribs weighing about 7 lbs
10 slices bacon
1 large tomato, chopped
1 cup chopped celery
4 bay leaves, chopped
½ cup red wine
½ stick butter
2 bunches Mexican green onions
1 basket sliced mushrooms
1 cup peas
Preheat oven at 350°F.
With the rack, make a circle joining the extremes with string to make a crown.
Spread mole paste on meat and sprinkle the slices of bacon on top. Place the rack on an oven tray and bake for 25 minutes without covering.
In a bowl mix the tomato, onion, celery, garlic, bay leaves, and wine. Pour over the semi-cooked crown and cover with aluminum foil. Put back in the oven and bake until the meat is tender and can be pulled off the bone easily, approximately 1 hour 30 minutes. To get a golden glaze on the ribs, bake uncovered for the last 15 minutes.
Meanwhile, melt two tablespoons of butter in a large pan over medium heat. Add the Mexican green onions and mushrooms and fry, stirring occasionally, until soft. Set aside. Melt the rest of the butter in the same pan and fry the peas until cooked. Set aside.
Take the crown out of the oven and place on a serving plate, with the onions and mushrooms in the center and the peas around it.
Serve the ribs with the onions, mushrooms, and peas fried in butter.