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Grilled Chile-Marinated Pork Spareribs

2 racks pork spareribs
3 tablespoons brown sugar -- firmly packed
8 dried new Mexican chiles seeded
2 teaspoons salt
3 tablespoons tequila
3/4 cup hot water
1/2 cup veg. oil
1/2 cup ketchup
1/2 teaspoon cumin
2 cloves garlic
1/8 teaspoon allspice
1/2 cup cider vinegar


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 50 minutes 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 temperature for 1 hour and grill them on an oiled rack set 5-6 over heat source for 6 minutes on each side.

In a small saucepan simmer the reserved chili sauce for 3 minutes and serve it with the ribs.


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