PREP: Mise the recipe ahead of time.

1. Trim and season the pork:

• To make the seasoning rub, combine the granulated onion, granulated garlic, sage, thyme, pepper, paprika, and salt in a small bowl.
• Wipe the country spareribs dry with paper towels and trim off any thick surface fat. If the spareribs are long, cut them in half widthwise. To help with this, find the articulation place on each sparerib’s bone by bending and/or twisting it until the bones begin to separate; then cut through. (Refer to the photos in the lesson section of this post.)
• Coat all sides of each sparerib piece with seasoning rub, and massage it in. Refrigerate for at least 20 minutes.

2. Fabricate the braising aromatics:

• Fine-chop the step 2 onion.
• Mince the garlic.

3. Braise the pork:

• Preheat an oven to 350°F.
• Place a sauté pan over medium heat and wait for it to get hot. Add the oil, swirl the pan to coat the surface, and then add the spareribs. Sauté them, turning to brown all sides, for about 4 minutes total. Remove the spareribs to an ovenproof casserole.
• There should be about 2 Tbsp fat remaining in the pan; if not, add a little more oil. Add the chopped onion and sauté for about 30 seconds, then stir in the garlic and flour. Stir for a few seconds until smooth, then stir in the chicken stock. Bring to the simmer and cook, stirring occasionally, for about 1 minute until the sauce thickens.
• Stir in the step 3 green chile sauce and bring to the simmer.
• Pour the sauce into the casserole over the spareribs, and cover the casserole.
• Bake for about 30 minutes until the spareribs are cooked through to an internal temperature of 150°F.
• If prepping ahead, uncover the casserole and cool to room temperature.

4. Fabricate the gratin vegetables:

• Bring about 3 c water to the boil in a small saucepan. Lower in the tomatoes and blanch them for about 20 seconds, then place the pan in the sink and pour out the water. Run cold water in the pan for about 1 minute to refresh the tomatoes. Core and peel them, then cut them on a slight diagonal into slices a little less than ¼ inch thick. Lay out the slices on one side of doubled paper towels, fold the towels to encase them, and allow them to drain.
• Trim off the ends of the zucchini and cut it on the diagonal into slices slightly less than ¼ inch thick. (Don’t peel it.)
• Trim and peel the butternut squash and, if using the bulbous end, scrape the seeds and pulp out of its cavity. (Refer to the cooking lesson section of this post for more information about this task.) Slice the squash, preferably into rounds, about ⅛ inch thick.
• Cut the onion and peppers into large juliennes about 1 ½ inch in length.

5. Grate the cheddar and asadero cheeses.

6. Assemble the remaining ingredients.

7. If prepping ahead, store your mise-en-place in containers and/or plastic bags; keep the tomatoes in the towels; bag the peppers and onions together but keep the remaining gratin vegetables separate.

HOLD: refrigerate all ingredients up to 4 days.

COOK! Finish and plate your dinner.

8. Preheat an oven to 475°F.

9. Coarse-chop the parsley or cilantro.

10. Assemble and bake the gratin:

• Rub the bottom of a 10-inch gratin dish or pie pan with a thin coating of butter. Add half of the butternut squash in a single layer and sprinkle it with a very small amount of salt. (Salt very lightly as you proceed.) Add half the zucchini and salt it, then add half the peppers and onions with salt, and finish with half the tomatoes and salt. Dot the top of the first layer with half of the remaining butter and sprinkle with half of the cheeses. Repeat, using the remaining vegetables and butter, but don’t put any cheese on top. Reserve the remaining cheese for later.
• Cut a sheet of parchment to exactly fit the top of the gratin, place it on top of the vegetables, and press firmly to compact them.
• Place the gratin in the oven and bake for 20 minutes until browned at the edges and a knife pierces the vegetable layers with no resistance.

11. Reheat the pork and finish the sauce:

• Heat the pork and sauce in a microwave oven or on the stovetop over medium heat.
• When hot, pour the sauce off into a sauté pan and reduce it over high heat, stirring often, until moderately thick.
• Stir in the step 11 green sauce. Keep the sauce hot, but don’t let it boil or simmer.
• Evaluate the seasoning and, if necessary, add salt.

12. Finish the gratin:

• Change the oven setting to broil.
• Remove the parchment from the gratin and evenly spread the remaining grated cheese on top.
• Place the gratin under the broiler for about 1 minute until the cheese is melted and just beginning to brown.

13. Toast the tortillas:

• Line a basket with a cloth napkin.
• Turn on a stove burner to medium heat.
• Place a tortilla on the burner for 8 to 10 seconds until it softens and begins to acquire brown flecks. Use tongs to turn it over and toast for a few seconds longer. Transfer to the basket and cover with the napkin. Repeat with the remaining tortillas.

14. Plate:

• Use a spatula to lift a portion of the gratin onto the back left of each warmed dinner plate, ensuring that the cheese is on top.
• Place a portion of spare ribs on the right front of each plate and spoon the sauce overtop.
• Fold 2 tortillas into quarters and prop them upright at the back of each plate. Serve the remaining tortillas in the basket.
• Sprinkle a line of parsley or cilantro across the ribs.