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Name: Roasted Salsa Spareribs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 lb Pork spareribs; Salt to taste; 1/4 c Red wine vinegar; 4 Limes-cut into wedges; 1 c Sour cream; 6 Large, firm, ripe tomatoes; 1/4 c Fresh Cilantro chopped; 3 Garlic minced; Lime slices (opt.); 8 Mild green chiles (Anaheim)

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INGREDIENTS

8 lb Pork spareribs
Salt to taste
1/4 c Red wine vinegar
4 Limes-cut into wedges
1 c Sour cream
6 Large, firm, ripe tomatoes
1/4 c Fresh Cilantro ; chopped
3 Garlic ; minced
Lime slices (opt.)
8 Mild green chiles (Anaheim)

Servings

INSTRUCTIONS

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.

NOTES

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Roasted Salsa Spareribs

8 lb Pork spareribs
 Salt to taste
1/4 c Red wine vinegar
4 Limes-cut into wedges
1 c Sour cream
6 Large, firm, ripe tomatoes
1/4 c Fresh Cilantro chopped
3 Garlic minced
 Lime slices (opt.)
8 Mild green chiles (Anaheim)

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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Nutrition

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Serving Size: 1 Serving (501g)
Recipe Makes: 8 Servings

Calories: 1305
Calories from Fat: 994 (76%)

Amt Per Serving		% DV

	Total Fat 110.5g	147 %
	Saturated Fat 36.6g	183 %
	Monounsaturated Fat 39.9g
	Polyunsanturated Fat 18.1g
Cholesterol 374.1mg		115 %
Sodium 410mg		14 %
Potassium 1190.5mg		31 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.1g
Protein 70.9g		101 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1305

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