Make 3 Tbs chipotle dry rub for 4 large porkribs: mix teaspoon each of dried poblano pepper, dried jalapeno pepper, garlic, and 1/4 teaspoon each of dried arbol pepper, hot smoked spanish paprika, sweet paprika, cumin, coriander, oregano, cilantro. Dry rub each rib on all four sides.

Wrap summer squash and ribs in aliminum foil, close well. Cut summer squash lengthwise in three, scoop out seeds, lay ribs on top of squash, so pork drippings will bake into squash. Bake 4 hours in preheated oven at 250F degrees. Press fork into summer squash to test if done.

Slice salad vegetables 1/4 inch thick, onions 1/8 th inch thick on mandolin slicer, arrange alternating on salad platter: onion, cucumber, onion, tomato, onion, green pepper, onion, tomato, onion, cucumber. Drizzle with oil and lemon juice. Serve with sea salt flakes and lemon wedges on the side for sprinkling. Enjoy.