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6 large Tomatoes
8 Chilies, Green
4 tablespoon Red Wine Vinegar
4 tablespoon Cilantro, Fresh Chopped
3 Garlic Cloves, Minced
Salt, To Taste
8 pound Pork Spareribs
1 Lime, Sliced
1 cup Sour Cream
4 Limes, Cut Into 1/2" or 1cm Thick Wedges
Make a good charcoal fire in grill. When coals are almost gray, spread to make even layer. Set tomatoes and chilies on lightly greased grill 4-6 above coals. Cook, turning as needed, until chilies 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 chilies; discard stems and seeds. Place tomatoes and chilies 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 1-1 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.
8 Chilies, Green
4 tablespoon Red Wine Vinegar
4 tablespoon Cilantro, Fresh Chopped
3 Garlic Cloves, Minced
Salt, To Taste
8 pound Pork Spareribs
1 Lime, Sliced
1 cup Sour Cream
4 Limes, Cut Into 1/2" or 1cm Thick Wedges
Make a good charcoal fire in grill. When coals are almost gray, spread to make even layer. Set tomatoes and chilies on lightly greased grill 4-6 above coals. Cook, turning as needed, until chilies 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 chilies; discard stems and seeds. Place tomatoes and chilies 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 1-1 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.
