Serves: 6

Ingredients

• 2 racks pork spareribs 6 lbs
• 8 dried new mexican red chiles - seeded
• 3/4 cup hot water
• 1/2 cup ketchup
• 2 cloves garlic
• 1/2 cup cider vinegar
• 3 tablespoons brown sugar - firm packed
• 2 teaspoons salt
• 3 tablespoons tequila
• 1/2 cup vegetarian oil
• 1/2 teaspoon cumin
• 1/8 teaspoon allspice

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 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.