Grilled Spareribs Recipe


MethodMain Ingredient


 Tomatoes6 Large
 Anaheim/Poblano/ other large mild green chiles8
 Red wine vinegar1⁄4 Cup (4 tbs)
 Garlic3 Clove (15 gm), minced or pressed
 Pork spareribs8 Pound
 Sour cream1 Cup (16 tbs)
 Limes4 , cut in wedges


To prepare fire, mound and ignite 50 charcoal briquets.
When coals are heavily spotted with gray ash, spread to make an even layer.
Place tomatoes and chiles on a lightly greased grill 4 to 6 inches above prepared coals.
Cook, turning as needed, until chiles are charred on all sides (7 to 10 minutes) and tomatoes are hot and streaked with brown (about 15 minutes).
Bank half the briquets on each side of grate, adding 5 fresh coals to each side.
Place a metal drip pan in center and replace grill.
Chop grilled tomatoes and chiles, discarding stems and seeds.
Place tomatoes, 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; reserve remaining salsa.
Place ribs, meat sides up, on grill directly above drip pan.
Cover barbecue and adjust dampers to maintain an even heat.
Cook, basting occasionally with some of the remaining salsa, until meat near bone is no longer pink when slashed (1 to 1 1/4 hours).
Cut ribs into 2- to 3-rib portions; garnish with lime slices, if desired.