Mix together the salt, pepper and sugar and rub into rib tips, covering every surface. Refrigerate uncovered for at least 8 and up to 24 hours.
Heat oven to 325°F. Place rib tips on a foil-lined roasting pan or other large shallow baking dish, and cover the bottom with a thin layer of water. Cover pan tightly with foil. Bake for 3 hours, or until tender. Remove to a cutting board and, if desired, cut into smaller, more manageable pieces.
Raise oven heat to 500°F. In a huge bowl, or on a cookie sheet, toss rib tips with the salsa negra to coat. Return to oven on a baking sheet or rack and cook until the glaze is sticky but not burnt, about 5 minutes.
Serve ribs topped with chow chow, peanuts and herbs.
*Chow chow is a pickled relish, usually based on green tomatoes and/or cabbage, with a long history in the U.S. and Canada. You can find recipes (or buy it) online, or substitute minced pickled vegetables (like Italian giardiniera).
