Ingredients Jump to Instructions ↓

  1. 2 racks pork spareribs

  2. 8 dried new Mexican chilies seeded

  3. 3/4 cup hot water

  4. 1/2 cup ketchup

  5. 2 cloves garlic

  6. 1/2 cup cider vinegar

  7. 3 tablespoons brown sugar -- firm packed

  8. 2 teaspoons salt

  9. 3 tablespoons tequila

  10. 1/2 cup veg. oil

  11. 1/2 teaspoon cumin

  12. 1/8 teaspoon allspice

Instructions Jump to Ingredients ↑

  1. Preparation : 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 min. 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.


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