6 lg Firm, ripe tomatoes
8 Mild green chiles (Anaheim)
1/4 c Red wine vinegar
1/4 c Fresh cilantro; chopped
3 cl Garlic; minced
Salt; to taste
8 lb Pork spareribs
Lime slices (optional)
1 c Sour cream
4 Limes; cut into wedges
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 to 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.
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 barbecue and adjust
dampers as necessary to maintain an even heat. Cook, basting
occasionally with some of the remaining salsa, until meat near bone
is no longer pink; cut to test (1 to 1-1/2 hours.)
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.