Prepare a low heat fire according to directions at the beginning of this chapter

Mound and ignite 50 charcoal briquets

When coals are heavily spotted with gray ash spread to make an even layer Set tomatoes and chilies on a lightly greased grill to 6 inches above prepared coals

Cook, turning as needed, until chilies are charred on all sides (7 to 10 minutes) and tomatoes are hot and streaked with brown (about 15 minutes). Using long tongs, mound hot charcoal for barbecuing by indirect cooking method

Place a shallow metal drip pan in center then add 5 fresh briquets to each side. To make the salsa, chop grilled tomatoes and chilies discarding stems and seeds

Place tomatoes and chilies and their juices in a bowl

Stir in vinegar, cilantro, gar- lic; 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, basting occasionally with some of the remaining salsa, until meat near bone is no longer pink; cut to test (1 to 1-1/4 hours)

To serve, cut ribs into 2- to 3-rib portions; garnish with lime slices, if desired

Serve with remaining salsa, cream, and lime wedges.