Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 108 :: RAICHLEN ON RIBS
Country-Style Pork Ribs with Chilean Pepper Sauce (Pebre)
Source: Raichlen on Ribs by Steven Raichlen (Workman Publishing, 2006)
Method: Direct Grilling
Advance
Preparation: 
None
Category: N/A
Ingredients:
1 large, luscious ripe red tomato (the sort that goes splat when you drop it),
peeled, seeded, and diced, juices reserved
1 small sweet white onion, diced
1/4 green bell pepper, finely chopped
1/2 to 1 jalapeo pepper, seeded and minced (for a hotter pebre, leave the
seeds in), or more to taste
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar, or more to taste
Coarse salt (kosher or sea)
Freshly ground black pepper
About 2 pounds country-style pork ribs (see Note)

Note: Country-style ribs come both bone-in and boneless, either way, youll need about 2 pounds.

Directions:
Shortly before you are ready to grill, place the tomato and its juices in a nonreactive mixing bowl. Add the onion, bell pepper, jalapeo pepper(s), cilantro, garlic, olive oil, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, but do not mix. Cover the bowl until you are ready to serve.

Set up the grill for direct grilling, building a 3-zone fire, and preheat the hot zone to high. If a flare-up occurs you can move the ribs to the cooler or unlit parts of the grill.

Generously season the ribs on both sides with salt and pepper.

When ready to cook, brush and oil the grill grate. Arrange the ribs on the grill over the hot zone and on a diagonal to the bars of the grate. Cook the ribs until nicely browned on both sides and cooked through, 3 to 5 minutes per side, giving each rib a quarter turn after 1-1/2 minutes to create a handsome crosshatch of grill marks.

Transfer the ribs to a platter or plates and let rest for a few minutes. Stir the pebre well, adding more salt and/or vinegar as necessary; the mixture should be highly seasoned. Spoon the pebre over the ribs and serve at once.
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