Title: Bbqed Chile-Marinated Pork Spareribs
Categories: Pork, Bbq sauces
Yield: 6 Servings
2 Racks pork spareribs
8 Dried New Mexican chiles
3/4 c Hot water
1/2 c Ketchup
2 Cloves garlic
1/2 c Cider vinegar
3 tb Brown sugar — firm packed
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.
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini