| Barbecue Chile-Marinated Pork Spareribs
2 racks of pork spareribs
8 dried New Mexican chilies, Seeded
3/4 cup of hot water
1/2 cup of ketchup
2 cloves garlic
1/2 cup of cider vinegar
3 tablespoons of brown sugar, firm packed
2 teaspoons of salt
3 tablespoons of Tequila
1/2 cup of vegetable oil
1/2 teaspoon of cumin
1/8 teaspoon of allspice |
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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 chilies, 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. Serves 6 |
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