Grilled Chile-Marinated Pork Spareribs

Recipe Ingredients

2		Pork spareribs
3 tablespoons	45ml	Brown sugar - firmly packed
8		Dried new Mexican chiles seeded
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Tequila
3/4 cup	177ml	Hot water
1/2 cup	118ml	Veg. Oil
1/2 cup	118ml	Ketchup
1/2 teaspoon	2.5ml	Cumin
2		Garlic
1/8 teaspoon	0.6ml	Allspice
1/2 cup	118ml	Cider vinegar

Recipe Instructions

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 minutes 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 temperature for 1 hour and grill them on an oiled rack set 5-6 over heat source for 6 minutes on each side.

In a small saucepan simmer the reserved chili sauce for 3 minutes and serve it with the ribs.

Source:
Rock McNelly

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