Roasted Salsa Spareribs
Submitted by alacookie
Grilled spareribs basted with a fire-roasted salsa made from charred tomatoes, green chiles, cilantro, and red wine vinegar. Served with sour cream and fresh lime wedges.
YIELD
8 servingsPREP
15 minCOOK
90 minREADY
105 minThese spareribs get their flavor from a salsa you make right on the grill before the meat even goes on. Fresh tomatoes and mild green chiles char over the coals until blistered and smoky, then get chopped into a chunky, fire-roasted salsa with red wine vinegar, cilantro, and garlic.
That salsa does triple duty. It goes on the ribs as a rub before grilling, gets brushed on as a baste during the cook, and serves as a table condiment alongside sour cream and lime wedges. Every layer of salsa that hits the hot ribs caramelizes slightly, building a smoky, tangy crust over the 1-1½ hour cook.
The ribs cook indirect, meat side up, over a drip pan with the grill covered. This is low-and-slow territory. Keep the dampers adjusted for steady, even heat and resist the urge to peek too often. The meat is done when it’s no longer pink near the bone.
Pro Tips
- Char the tomatoes and chiles first while the coals are hottest. You want blackened skin and soft, juicy interiors. Turn them as each side blisters.
- Use indirect heat for the ribs. Mound the coals to one side with a drip pan underneath the meat. Direct heat will burn the salsa coating.
- Cut to test doneness. Slice near the bone and check for pink. Temperature probes can be tricky to place accurately on ribs.
Variations
- Spicy version: Swap the mild green chiles for poblanos or add a couple of serranos to the grill for more heat in the salsa.
- Oven backup: If weather kills your grill plans, roast the ribs at 325°F (165°C) for 2 hours, basting with broiler-charred salsa.
- Chicken alternative: This salsa and basting technique works just as well on bone-in chicken pieces with a shorter cook time.
Ingredients
Directions
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 barbecue 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 (1-1½ 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.
Comments
