6 large, firm, ripe tomatoes
8 mild green Anaheim chili peppers
1/4 cup red wine vinegar
1/4 cup chopped fresh cilantro
4 cloves garlic, minced
salt and pepper, to taste
8 lb pork spareribs
lime slices (optional)
1 cup sour cream
4 limes, cut into wedges

Prepare a good hot charcoal fire in grill. When coals are nearly white hot, spread them out to make an even layer.

Set tomatoes and chili peppers on lightly greased grill 4 to 6 inches above coals. Cook, turning as needed, until chili peppers are charred on all sides and tomatoes have blackened streaks and begin to soften.

Add a small amount of additional charcoal, and mound it on one side for indirect heat.

To make salsa, chop grilled tomatoes and chili peppers. Discard stems and seeds.

Place tomatoes, chili pepper, and their juices in a bowl. Stir in vinegar, cilantro, and garlic; season to taste with salt and pepper. 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 in order to maintain an even heat. Cook, basting occasionally with some of the remaining salsa, until meat near the bone is no longer pink and is tender; cut to test (1-1 1/2 hrs.)

To serve, cut ribs into 2 to 3 rib portions; garnish with lime slices, if desired.

Serve with remaining salsa, sour cream, and lime wedges.

6-8 Servings.