Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 racks pork spareribs

  3. 6 lbs

  4. 8 dried new mexican red chiles -- seeded

  5. 3/4 cup hot water

  6. 1/2 cup ketchup

  7. 2 cloves garlic

  8. 1/2 cup cider vinegar

  9. 3 tablespoons brown sugar -- firm packed

  10. 2 teaspoons salt

  11. 3 tablespoons tequila

  12. 1/2 cup veg. oil

  13. 1/2 teaspoon cumin

  14. 1/8 teaspoon allspice

Instructions Jump to Ingredients ↑

  1. In a large kettle combine the spareribs with water to cover, bring the waterto a boil and simmer the ribs skimming the froth as necessary, for about50min. Drain the ribs well and pat them dry.

  2. While the ribs are simmering, in a blender puree the chiles,water, ketchup,garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice. Ina jelly roll pan or on a tray coat the ribs generously with some of thechili sauce, reserving the remaining sauce in a small bowl, covered withplastic wrap and chilled for a least 8 hours or over night.

  3. Let the ribs stand at room temp. for 1 hour and grill them on an oiled rackset 5-6 over heat source for 6 min. on each side In a small saucepan simmerthe reserved chile sauce for 3 min. and serve it with the ribs.


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