Total Time: About 3 hours
Active Time: 50 minutes
Makes: 4 servings

Ingredients

RIBS
2 two-lb racks baby back ribs
Smoked chipotle sea salt

SALSA
2 ears yellow corn, shucked
2 serrano chili peppers, whole
2 shallots, peeled and halved
1 tsp olive oil
2 cloves garlic, smashed
Freshly ground pepper to taste
3 ripe apricots, peeled, pitted, and chopped
½ cup fresh cilantro, chopped
¼ cup fresh chives, chopped
2 tsp sherry vinegar
1 tsp brown sugar

RUB THE RIBS with the sea salt on both sides. Transfer the ribs to a platter and let stand at room temperature until they start to perspire, about 30 minutes.

MEANWHILE, PREHEAT THE OVEN to 350 degrees. Also heat the grilling rack over medium-high heat (roughly 450 degrees). Place the corn, chilies, and shallots on a baking sheet, drizzle with the olive oil, and toss with your hands to coat all three in a thin layer of oil. Sear the ears of corn, chilies, and shallots on the grill for a few minutes on each side, until charred all over. Transfer back to the baking sheet. Rub the garlic cloves with the oil, then bake with the vegetables for 20 minutes in the oven. Set aside to cool.

LOWER THE GRILL TEMPERATURE to about 325 degrees, or medium-low heat. Wipe the salt off the meat with a damp paper towel and season with pepper. Roast the ribs on the grill over indirect heat, fat side up first and turning every 30 minutes or so, for 2 hours or until tender when you poke them with a small sharp knife. Set the meat aside to rest for about 5 minutes.

WHILE THE MEAT RESTS, PREPARE THE SALSA. Cut the corn off the cob. Remove the stems from the chilies and whirl them with the shallots and garlic in a food processor until coarsely chopped. In a medium bowl, stir together the shallot mixture, corn, apricots, cilantro, chives, vinegar, and brown sugar. Season to taste with additional smoked chipotle salt and freshly ground pepper. Slice the ribs into single portions and place a generous spoonful of salsa on top of each. Sprinkle salsa and ribs with another pinch of smoked chipotle salt and serve immediately.