Preheat oven to 500.

Line a baking sheet with foil.

Remove husks from tomatillos and wash them to remove the sticky residue then dry with paper towel. Wash serrano peppers and also dry.

Put the tomatillos and serrano peppers on the baking sheet and put it in the oven. Roast for 8-10 minutes.

Remove baking sheet from oven and transfer the tomatillos, serrano peppers and any juice that leaked to the blender.

Add the onion, garlic, cilantro, chicken bouillon and water to the blender.

Blend for 30 seconds or until smooth. Set the salsa aside.

Season the ribs with the garlic salt. Make sure they're evenly coated with the garlic salt.

Heat up a skillet over medium high heat and add the oil.

Once the oil is hot add half of the ribs. Cook for 3 minutes. Then flip them and cook for 3 more minutes.

Transfer them to a plate and then add the remaining half of ribs to the skillet. Cook for three minutes on each side as well.

Return the ribs on the plate back to the skillet. Add the salsa to the skillet and stir.

Reduce heat to low and cover. Cook for 1 1/2 hours.

Let cool a bit before serving. Serve with rice and warm corn tortillas. Enjoy!