Roasted salsa spareribs
Yield: 8 Servings
Ingredients:
- 6 Large firm ripe tomatoes
- 8 Mild green chiles (Anaheim)
- 1/4 c Red wine vinegar
- 1/4 c Chopped fresh cilantro
- 3 Cloves garlic minced Salt to taste
- 8 lb Pork spareribs Lime slices (opt.)
- 1 c Sour cream
- 4 Limes-cut into wedges
Instructions:
Make a good charcoal fire in grill. When coals are almost gray spread to make even layer. Set tomatoes and chiles on lightly greased grill 4-6" above coals. Cook turning as needed until chiles are charred on all sided and tomatoes are hot and streaked with brown. Add small amount new charcoal and mound for indirect heat. To make salsa chop grilled tomatoes and chiles; discard stems and seeds. Place tomatoes and chiles and their juices in a bowl. Stir in vinegar cilantro and garlic; season to taste with salt. Spread some of the salsa evenly over both sides of ribs. Place ribs meat side up on grill directly above drip pan (overlap ribs to fit on grill if necessary). Cover varbecue and adjust dampers as necessary to maintain an even heat. Cook bastin occasionally with some of the remaining salsa until meat near bone is no longer pink; cut to test (1-1 1/2 hrs.) To serve cut ribs into 2 to 3 rib portions; garnish with lime slices if desired. Pass remaining salsa sour cream and lime wedges at table. To eat top ribs with salsa sour cream and a squeeze of lime.
