• Trim spareribs of excess fat and cut between bones into 1-1/2 to 2-inch cubes. Season with salt and pepper to taste.
• In a pot over medium heat, heat about 2 tablespoons oil. Add pork ribs and cook, turning once or twice, until lightly browned on all sides. Cook in batches as needed. 
• Add cumin and continue to cook for about 1 to 2 minutes or until meat is coated. Remove meat from pan and keep warm.
• Add onions and garlic and cook, scraping bottom and sides of the pan, until softened.
• Return pork ribs to pot. Add 4 cups chili verde sauce and 1 cup water. Bring to a boil.
• Lower heat, cover, and cook for about 2 to 3 hours or until ribs are fork-tender. Add water in 1/2 cup increments if the sauce is drying out before the meat is fully tender. 
• Season with salt and pepper to taste. Serve hot with lime wedges and corn tortillas.

For the Chili Verde Sauce

• On a foil-lined baking sheet, arrange tomatillos, jalapenos, and garlic in a single layer. Roast in a 400 F oven for about 10 to 15 minutes or broil for about 6 to 8 minutes or until softened and skins are lightly charred.
• Place jalapenos in a bowl and cover with a lid. Allow to cool completely and peel skins.
• Carefully peel garlic.
• In a food processor or blender, combine tomatillos, garlic, jalapenos, and cilantro. Pulse a few times until coarsely smooth. Makes about 4 cups.