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Barbecued Chile-Marinated Pork Spareribs
2 Racks pork spareribs
3 tb Brown sugar -- firm packed
8 Dried New Mexican chiles seeded
3/4 c Hot water
1/2 c Ketchup
2 Cloves garlic
1/2 c Cider vinegar
2 ts Salt
3 tb Tequila
1/2 c Veg. oil
1/2 ts Cumin
1/8 ts Allspice
In a large kettle combine the spareribs with water to cover, bring the
water to a boil and simmer the ribs skimming the froth as necessary,
for about 50min. Drain the ribs well and pat them dry.
While the ribs are simmering, in a blender puree the chiles, water,
ketchup, garlic, vinegar, brown sugar, salt, tequila. oil, cumin and
the allspice. In a jelly roll pan or on a tray coat the ribs
generously with some of the chili sauce, reserving the remaining
sauce in a small bowl, covered with plastic wrap and chilled for a
least 8 hours or over night.
Let the ribs stand at room temp. for 1 hour and grill them on an
oiled rack set 5-6 over heat source for 6 min. on each side In a
small saucepan simmer the reserved chile sauce for 3 min. and serve
it with the ribs.
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