Preheat oven to moderately low 160ºC / 140ºC (fan-assisted).
Soak chillies in the boiling water in small heatproof bowl for 10minutes. Discard stalks from
chillies; reserve chillies and liquid.
Using heavy knife, separate ribs. Heat oil in large deep flameproof baking dish; cook ribs, in
batches. until browned all over.
Cook chorizo, onion, peppers, paprika and garlic in same dish,stirring, until onion softens.
Return ribs to dish with undrained crushed tomatoes, chillies and reserved liquid. Cover; cook in
preheated oven about 1 hour. Uncover; cook a further 1 1/2 hours or until ribs are tender.
Meanwhile, combine chopped tomato, coriander, rind and extra garlic in small bowl. Cover;
refrigerate until required.
Top ribs with coriander mixture; serve with chunky corn and courgette salsa and flour tortillas,