| • | Sort and wash the beans.
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| • | In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans.
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| • | Bring to a boil for 2 minutes and remove from heat. Cover; allow soaking for 1 hour and drain.
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| • | In a large Dutch oven over medium high heat, sauté the ribs in oil until browned. Remove ribs from Dutch oven and set aside.
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| • | Add the onion and garlic and sauté for 5 minutes, or until tender.
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| • | Add the beans, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro to the ribs.
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| • | Cover and simmer 1-1/2 hours, or until meat is tender.
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| • | Remove the ribs; allow cooling and removing meat from the bones.
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| • | Return meat to broth.
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| • | Chill the broth until the fat rises to the surface and remove the fat.
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| • | Bring back to a boil and reduce heat to low.
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| • | Cover and simmer for 30 minutes.
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| • | Guadalajara Soup is ready. |
