Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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