Barbecued Chile-marinated Pork Spareribspork 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 tablespoons brown sugar; firm packed 2 teaspoons salt 3 tablespoons 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. |
