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Roasted Salsa Spareribs

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Submitted by alacookie

YIELD

8 servings

PREP

15 min

COOK

90 min

READY

105 min

Ingredients

6 6
LARGE LARGE TOMATOES
firm, ripe
8 8
EACH EACH GREEN CHILI PEPPERS
mild *
¼ 59
¼ 59
CUP ML CILANTRO
fresh, chopped
3 3
CLOVES CLOVES GARLIC
minced
1 1
X X SALT
to taste *
8 3.6
POUNDS KG PORK RIBS
1 1
X X LIMES
opt., slices *
1 237
CUP ML SOUR CREAM
4 4
EACH EACH LIMES
cut into wedges

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 664g (23.4 oz)
Amount per Serving
Calories 1933 67% from fat
 % Daily Value *
Total Fat 144g 222%
Saturated Fat 54g 272%
Trans Fat 0g
Cholesterol 562mg 187%
Sodium 998mg 42%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 271g
Vitamin A 31% Vitamin C 127%
Calcium 33% Iron 61%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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