How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1 large, very ripe red tomato
1 small sweet white onion, finely chopped
1/4 green bell pepper, finely chopped
1 to 2 jalapeños, 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
Finely chop the tomato and transfer it to a bowl, along with its juices and seeds. Add the onion, bell pepper, jalapeño, cilantro, garlic, olive oil, vinegar and salt and pepper; do not mix. Cover the salsa until serving time.
Set up your grill for direct grilling and preheat to high. Be sure to have a safety zone (unlit portion of the grill) where you can move the ribs if you get flare-ups. Generously season the ribs on both sides with salt and pepper. Oil the grill grate. Arrange the ribs on the grill on a diagonal to the bars of the grate. 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. Invert the ribs and grill the same way on the other side.
Transfer the ribs to a platter or plates. Stir the salsa. Add salt or additional vinegar to taste; the salsa should be highly seasoned. Spoon it over the ribs and serve at once.