Anonymous Tue May 23 19:25:31 2006

2 racks pork spareribs

8 dried new Mexican chilies

seeded

3/4 cup hot water

1/2 cup ketchup

2 cloves garlic

1/2 cup cider vinegar

3 tablespoon brown sugar -- firm packed

2 teaspoons salt

3 tablespoon tequila

1/2 cup veg. oil

1/2 teaspoon cumin

1/8 teaspoon 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 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. Posted to the BBQ List by Carey Starzinger on Apr 08, 1996.