8 large fresh mild green chilies (such as Anaheim)
1/4 cup each red wine vinegar and chopped cilantro
3 cloves garlic, minced or pressed
salt
6 to 8 pounds pork spareribs
1 cup sour cream
4 limes
Directions
Prepare a low heat fire according to directions at the
beginning of this chapter
Mound and ignite 50 charcoal
briquets
When coals are heavily spotted with gray ash
spread to make an even layer
Set tomatoes and chilies on a lightly greased grill to 6
inches above prepared coals
Cook, turning as needed,
until chilies are charred on all sides (7 to 10 minutes)
and tomatoes are hot and streaked with brown (about 15
minutes).
Using long tongs, mound hot charcoal for barbecuing
by indirect cooking method
Place a shallow metal drip
pan in center then add 5 fresh briquets to each side.
To make the salsa, chop grilled tomatoes and chilies
discarding stems and seeds
Place tomatoes and chilies
and their juices in a bowl
Stir in vinegar, cilantro, gar-
lic; 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 1-1/4 hours)
To serve, cut ribs into 2-
to 3-rib portions; garnish with lime slices, if desired
Serve with remaining salsa, cream, and lime wedges.
