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Grilled Pork Ribs with Corn and Grapefruit salsa

1 whole rack pork ribs

2 ears yellow corn

2 ea Serrano chilies

1 ruby red grapefruit

1 bunch of cilantro

1 bunch of chives

2 ea shallots

2 tsp sherry vinegar

2 cloves of garlic

Smoked Chipotle sea salt

1. First, take some smoked chipotle sea salt and rub it into both sides of the rack of ribs. Let steak stand on a plate at room temp until it starts to perspire, about 30 min.

2. While this is in the works, heat the grill and get it ready to go. Take the corn, chilies, shallots and lightly grill them until slightly charred. Then take items off the grill and transfer to a sheet pan.

3. Add the garlic to the mix and bake for 20 min at 350 degrees. Take out of oven and let cool to room temp.

4. For the salsa, cut the corn off the ear with a knife and reserve in a bowl. Then take the shallots, garlic, and chilies and pulse in a food processor till coarsely chopped, not too fine. Add that to the corn in the bowl. Next chop the cilantro and chives and add those to the bowl. Peel off all the rind from the grapefruit, then cut the segments out making sure no white skin is still remaining. You should have some beautiful grapefruit supremes when you're done.

5. Roughly chop the supremes and add to the bowl along with the sherry vinegar, brown sugar and a dash of salt and pepper. Mix everything really well and your salsa is ready to go. Rrefrigerate salsa it if not using it right away.

6. Wipe the rack of ribs with a wet paper towel on both sides and grill to the desired doneness. Pull the pork off the grill and let rest for 5 minutes. Sprinkle the rack with a couple more dashes of smoked chipotle sea salt. Cut ribs into single portions, and place a generous spoonful of salsa on top of each.