Sonoran Ribs With Pico de Gallo Rub

2 teaspoons pure chili powder2 teaspoons garlic salt1 teaspoon cracked black pepper1 teaspoon dried oregano 1/2 teaspoon ground cumin2 pounds country-style pork ribsGlaze2 tablespoons butter1 clove garlic, minced1 tablespoon minced fresh cilantro2 tablespoons tequila (optional)Pico de gallo1 large, ripe red tomato, finely chopped 1/2 medium-sweet white onion, finely diced1-2 jalapeno chilies, finely chopped (for a milder salsa, seed the chilies)4 red radishes, finely diced (optional)3 tablespoons finely chopped fresh cilantro2 tablespoons fresh lime juice, or to tasteCoarse (kosher) saltCombine the ingredients for the rub; sprinkle the rub over the ribs on both sides, rubbing it into the meat. Place on a tray, cover with plastic wrap, and refrigerate for 30-60 minutes while you make the glaze and light the grill.For the glaze: Melt the butter in a small saucepan over medium heat. Add the garlic and cilantro and cook, stirring, over medium heat until fragrant but not brown, 2 minutes. Add the tequila, if using, and boil for 1 minute.For the pico de gallo: Combine the tomato, onion, chili or chilies, radishes (if using), cilantro and lime juice in a mixing bowl and stir to mix. Adjust the seasoning, adding salt to taste, and lime juice as needed.If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2-2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2-2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with glaze. Baste both sides again with glaze right before serving.Serve the pico de gallo spooned over the ribs or in a bowl on the side.Serves four.Nutrition values per serving: 300 calories, 19 g fat (8 g saturated), 6 g carbohydrates, 2 g fiber, 26 g protein, 100 mg cholesterol, 550 mg sodium.Steven Raichlen for the National Pork Board