Mole-Glazed Pork Ribs with Jicama Slaw

Preheat oven to 300°F (150°C). Season ribs with 1 teaspoon salt and 1/2 teaspoon black pepper.

In a large pot or Dutch oven, combine chopped onion, minced garlic, chicken broth, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.

Add ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven.

Braise the ribs in the oven for 2 to 2.5 hours, or until they are very tender and easily pull apart. Check occasionally and add more broth if needed to keep them mostly submerged.

While the ribs are braising, prepare the jicama slaw: In a mixing bowl, combine julienned jicama, thinly sliced red onion, and chopped cilantro.

In a small bowl, whisk together lime juice and olive oil. Pour over the jicama mixture and toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.

Once the ribs are tender, carefully remove them from the braising liquid. Discard the braising liquid.

In a small saucepan, combine the prepared mole sauce, brown sugar, and apple cider vinegar. Heat over low heat, stirring occasionally, until the sugar is dissolved and the sauce is slightly thickened.

Brush the mole glaze generously over both sides of the ribs.

Return the ribs to a baking sheet lined with parchment paper. Broil on low for 3-5 minutes, or until the glaze is bubbly and slightly caramelized. Watch carefully to prevent burning.

Remove from the oven and let the ribs rest for a few minutes before serving.

Serve the mole-glazed pork ribs immediately with the refreshing jicama slaw.