Tequila Barbecued Spareribs Tequila Barbecue Sauce

Rinse ribs and pat dry. Arrange in a single layer in two 11 x 17-inch baking pans and season with salt and pepper. Add 3/4 cup water, cover tightly with foil. Bake in a 425°F (220°C) oven until meat is tender when pierced, about 40 to 50 minutes. Lift ribs out. (Skim and discard fat and save juices for other uses or discard.) Place ribs on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill; close lid on gas grill. Cook, turning as needed, until ribs are browned on both sides, about 10 minutes total. Baste tops of ribs generously with Tequila Barbecue Sauce; turn over and brown, 4 to 5 minutes. Baste other sides of ribs generously with sauce; turn over and brown, 4 to 5 minutes. Transfer ribs to a board; cut between ribs and serve with additional Tequila Barbecue Sauce on the side, as desired. In a 4 to 5-quart saucepan, combine the pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili or hot sauce. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, or refrigerate, covered tightly, for up to 2 weeks, or freeze.