Country-Style Ribs with Chilean Salsa

• 1 large, very ripe red tomato
• 1 small sweet white onion, finely chopped
• 1/4 green bell pepper, finely chopped
• 1 to 2 jalapenos, seeded and minced (for spicier salsa, leave the seeds in)
• 1/4 cup chopped fresh cilantro
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Coarse salt (kosher or sea) and freshly ground pepper
• 1 1/2 pounds country-style pork ribs, separated

1. Finely chop the tomato and transfer it to a bowl, along with its juices and seeds.
2. Add the onion, bell pepper, jalapeno, cilantro, garlic, olive oil, vinegar and salt and pepper; do not mix.
3. Cover the salsa until serving time.
4. Set up your grill for direct grilling and preheat to high.
5. Be sure to have a safety zone (unlit portion of the grill) where you can move the ribs if you get flare-ups.
6. Generously season the ribs on both sides with salt and pepper.
7. Oil the grill grate.
8. Arrange the ribs on the grill on a diagonal to the bars of the grate.
9. Grill for 1 1/2 to 3 minutes, then rotate each rib 90 degrees and grill for 1 1/2 to 3 minutes more to lay on a handsome crosshatch of grill marks.
10. Invert the ribs and grill the same way on the other side.
11. Transfer the ribs to a platter or plates.
12. Stir the salsa.
13. Add salt or additional vinegar to taste; the salsa should be highly seasoned.
14. Spoon it over the ribs and serve at once.

tomato, sweet white onion, green bell pepper, jalapenos, fresh cilantro, garlic, extravirgin olive oil, red wine vinegar, salt, countrystyle pork

Taken from www.foodandwine.com/recipes/aspen-2006-country-style-ribs-with-chilean-salsa (may not work)